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.
Nutrition Facts : Calories 380 calories, Fat 26g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 690mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 0 fiber), Protein 10g protein.
BREAKFAST POCKETS
Meet the Cook: With these, I like being able to serve a complete breakfast inside a tidy pocket of dough. Just add fresh fruit, juice or fruit-flavored gelatin on the side. -Dolores Jantzen, Plymouth, Nebraska
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 50m
Yield 14 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 408 calories, Fat 25g fat (10g saturated fat), Cholesterol 164mg cholesterol, Sodium 650mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 1g fiber), Protein 15g protein.
CREAMY BREAKFAST POCKETS
Everyone I have ever served these to seems to love them. The ingredients listed are optional...you can alter and add however you like...I like to add spinach to ours and the first time I had this it was only sausage and cream cheese. I do recommend that if you add any veggies with a higher water content, you cook them in some way before adding to release most of the water.
Provided by Cilusmc
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 and take out cream cheese to soften.
- Crumble and brown sausage in a non-stick skillet. Drain any grease.
- While sausage is cooking: On a parchment lined cookie sheet, unroll one can of crescent rolls and crimp all seams to make one large sheet of dough.
- In the same skillet, scramble eggs. The number of eggs you use is based on preference. This is also when you would add any veggies, seasonings or extras you might want.
- In a large bowl, mix together sausage, egg and cream cheese until well incorporated. Spread mix on crescent dough, leaving about one inch of dough exposed all the way around.
- Unroll second can of crescent rolls on top of sausage mixture, crimping all seams. Also crimp top dough to bottom dough -- you want no holes if at all possible.
- Bake until golden brown, about 15 minutes. I recommend waiting a few minutes before serving -- these can hold a lot of really hot steam.
Nutrition Facts : Calories 88.6, Fat 8.1, SaturatedFat 4.2, Cholesterol 82.8, Sodium 84.4, Carbohydrate 0.9, Sugar 0.7, Protein 3.2
BREAKFAST POCKETS RECIPE - (4.3/5)
Provided by kayjayjohnson
Number Of Ingredients 20
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.
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