BREAKFAST POCKETS
Why I Love This Recipe
Ingredients You'll Need
2 packages active dry yeast
1/2 cup warm water (110 to 115 degrees)
3/4 cup warm evaporated milk
1/2 cup vegetable oil
1/4 cup sugar
1 egg
1 tsp. salt
3 to 4 cups flour
Filling:
1 lb. bulk pork sausage
1/2 cup chopped onion
2 1/2 cups frozen shredded hash browns, thawed
7 eggs, lightly beaten
3 tbsp. milk
1/2 tsp. each salt and pepper
1/2 tsp. garlic salt
Pinch cayenne pepper
3 cups shredded cheddar cheese
Directions
In mixing bowl, dissolve yeast in water.
Add milk, oil, sugar, egg, salt and 2 cups flour. Beat until smooth.
Add enough remaining flour to form soft dough--do not knead.
Cover and let rise until doubled.
Meanwhile, cook sausage and onion in skillet over medium heat until no longer pink; drain. Add potatoes, eggs, milk and seasonings.
Cook and stir until eggs are completely set. Sprinkle with cheese and keep warm.
Punch dough down; divide into 14 pieces.
On floured surface, roll out into 7-inch circles. Top each with about 1/3 cup filling; fold dough over filling and pinch the edges to seal.
Place on greased baking sheets.
Bake at 350 degrees for 15-20 minutes or until golden brown.
Yield: 14 servings
Questions, Comments & Reviews
Dewanda "SquirrelWolfs"