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Sausage and Pimento Cheese Biscuit Pockets

Source of Recipe

From "Comfort Food Shortcuts" by David Venable


Recipe Introduction

"These savory breakfast pockets are fun and easy. Best of all, since they have no eggs, these handheld morning treats can be made ahead, reheated, and then wrapped in a napkin for breakfast as you head out the door to start your day."

List of Ingredients

â—¦ Vegetable oil spray
â—¦ 1 can (16.3 ounces) Grands! Flaky Layers Buttermilk Biscuits
â—¦ Flour, for dusting the work surface
â—¦ â…“ cup pimento cheese spread
â—¦ 1 cup chopped pre-cooked breakfast sausage
â—¦ 1 large egg


Recipe

Heat the oven to 375° F. Line a sheet pan with aluminum foil and lightly coat it with vegetable oil spray.

Remove the biscuits from the can. On a lightly floured surface, use a rolling pin to roll each biscuit into a 6-inch circle. Place 2 teaspoons of pimento cheese in the center of each circle, then top each with 2 tablespoons cooked sausage. Fold the edges over and press closed. Place the biscuit pockets on the prepared pan and press the edges with a fork to seal tightly.

Whisk together the egg and 1 teaspoon water in a bowl until combined. Brush the top of each pocket with the egg wash. Make a small slit with a knife tip on the top of each one to allow the steam to escape. Bake for 20 to 22 minutes or until golden brown. Cool on a rack for no more than 5 minutes; they should be eaten warm. Individually wrap any leftovers in plastic wrap, refrigerate, and reheat in the microwave for 2 to 3 minutes.

Makes 8 servings