Breakfast Pockets Recipe

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

Directions

• 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. Yield: 14 servings.

Breakfast Pockets published in Country Woman March/April 1997, p29