Breakfast Pockets 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 vegetable 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 Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Breakfast Pockets cont. 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 In a mixing 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 Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008

Breakfast Pockets 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. Printed from tasteofhome.com Jul 6, 2008 Copyright Reiman Media Group, Inc © 2008