Breakfast Pockets

Contributed By: ramiesing
Taste of Home

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Total Preparation Time: 15 to 30 minutes
Ingredients: Egg & Cheese
Actual Cooking Time: 45 minutes
Number of Servings: More than 10
Origin: American
Special Features: Make Ahead
Meal Type: Breakfast & Brunch

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Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup Warm water (110° to 115°)
3/4 cup Warm evaporated milk (110° to 115°)
1/2 cup Canola oil
1/4 cup Sugar
1 Egg
1 teaspoon Salt
3 to 4 cups All-purpose flour
FILLING:
1 pound Bulk pork sausage
1/2 cup Chopped onion
2-1/2 cups Frozen shredded hash brown potatoes, thawed
7 Eggs, lightly beaten
3 tablespoons Milk
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Garlic salt
Pinch cayenne pepper
3 cups (12 ounces) shredded cheddar cheese

Preparation

In a bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a skillet, cook the sausage and onion over medium heat until sausage is no longer pink; drain. Add hash browns, eggs, milk and seasonings. Cook and stir until the eggs are completely set. Sprinkle with cheese; keep warm.

Punch dough down; divide into 14 pieces. On a floured surface, roll out dough into 7-in. 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° for 15-20 minutes or until golden brown.