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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

14 ServingsPrep: 35 min. + rising Bake: 15 min.

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.

2 of 2

Breakfast Pockets (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 each) equals 408 calories, 25 g fat (10 g saturated fat), 164 mg cholesterol, 650 mg sodium, 30 g carbohydrate, 1 g fiber, 15 g protein.