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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
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,

Printed from tasteofhome.com Jul 6, 2008

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Breakfast Pockets cont.

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.