Brunch Pockets Food

BREAKFAST POCKETS

Steps:

• 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.

SAUSAGE BREAKFAST POCKETS

Steps:

• Preheat oven to 375°. In a small bowl, combine sausage, cheddar cheese, cream cheese and parsley., Unroll crescent dough and separate into four rectangles; seal perforations. Transfer to a foil-lined baking sheet. Place 3 tablespoons sausage mixture in the center of each rectangle. Bring four corners of dough over filling and twist; pinch to seal., Bake 14-16 minutes or until golden brown. Serve warm. Refrigerate leftovers.

BREAKFAST PITA POCKETS

Steps:

• Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
• Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
• Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.

BREAKFAST POCKETS

Steps:

• Preheat your oven to 450°F.
• In a medium bowl add the Bisquick and milk. Mix together with a fork until dry mix is fully incorporated and forms a ball.
• Divide the large ball of dough into 6 equally sized balls.
• Take one ball and flatten it between your palms to form a circle about a 1/4 inch thick. Repeat for the other 5 balls, and set aside.
• In a small skillet mix eggs, milk, salt, pepper and scallions over medium heat. Stir constantly until eggs no longer look "wet". Remove from heat.
• Take one of the circles of dough and put 1 Tablespoon of shredded cheddar cheese on top in the middle. Place 1/4 cup of the scrambled eggs on top of the cheese then place one of the strips of bacon on top of that. (You can cut it into thirds or even chop it if you like.).
• Take a second circle of dough and place it on top of the mound of cheese, eggs and bacon. Bring the edge of the top one down so it touches the bottom and pinch the two together around the edges.
• Place the pockets on a lightly greased cookie sheet and bake for 7-10 minutes or until golden brown on top.
• Want to make ahead and freeze? Just pop in a container or plastic baggie and throw them in the freezer after they've cooled. To heat, wrap loosely in a paper towel and microwave on high for 2 minutes 45 seconds.
• NOTE: The great thing about this recipe is that you can change it up pretty much any way you want. If you don't have Bisquick you can use pretty much any country biscuit recipe. Change up the meat if you like: ham, sausage, bacon, cheddar sausage, whatever you like. Add more cheese if you like. Use Egg Substitute for a more healthy version. I have tried it several different ways and it lends itself to changes well.Also the crust is a thinner crust. If you would like a thicker crust then simply double the biscuit ingredients, follow the directions to mix it up and divide into 6 equal balls, but make the circles of dough between 1/4 inch and 1/2 thick. It will require extra baking time. Bake about 15 - 20 minutes of until golden brown on top.

BRUNCH POCKETS

Steps:

• Cut pie sheet in 4 equal pieces leaving crust in pan.
• Pat pineapple slices dry with paper towels.
• Top four pastry wedgres with one slice each of ham, turkey, cheese, and pineapple folding meat and cheese to fit.
• Top each with a pastry wedge, and seal and crimp edges with a fork.
• Cut slits in pastry.
• Place on an ungreased baking sheet, and brush lightly with egg.
• Bake at 350 degrees for 25-30 minutes or until golden brown.
• Serve warm.

ASPARAGUS BRUNCH POCKETS

Steps:

• In a large saucepan, bring 1/2 inches of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and set aside.
• In a small mixing bowl, beat the cream cheese, milk and mayonnaise until smooth.
• Stir in the pimientos, onion, salt and pepper.
• Unroll crescent dough and separate into triangles; place on an ungreased baking sheet.
• Spoon 1 teaspoon of cream cheese mixture into the center of each triangle; top with asparagus.
• Top each with another teaspoonful of cream cheese mixture.
• Bring three corners of dough together and twist; pinch edges to seal.
• Brush with butter; sprinkle with bread crumbs. Bake at 375° for 15-18 minutes or until golden brown.

BREAKFAST POCKETS RECIPE - (4.3/5)

Steps:

• Dough: In a bowl, dissolve yeast in the water. Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth. Add enough flour until it makes a soft dough but do not knead. Cover and let rise in a warm place until doubled, about 1 hour. Filling: Cook the sausage and onion over medium heat until browned. Drain. Add the hash browns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm. Assembling the pockets: Preheat oven to 350°F Punch down the dough and cut into 16 equal pieces. Roll each piece into 7 in circle on a floured surface. Top with 1/3 cup filling, fold, and pinch shut. Bake for 15-20 minutes. To freeze: Allow cooling on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziplocK bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.