Smoked Sausage Pockets Recipe

Be the first to write a review

Rate recipe

"These sausage-and-egg sandwiches are always a hit," writes Jan Badovinac of Harrison, Arkansas. The golden crust has a complete meal hidden inside, so it's perfect for folks on the run.

[X]

Rate Smoked Sausage Pockets Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Smoked Sausage Pockets Recipe

Prep: 25 min. Bake: 15 min.

Yield: 8 Servings

25 15 40

Ingredients

2 packages (3 ounces each) cream cheese, softened
1-1/2 teaspoons minced fresh parsley
3/4 teaspoon seasoned salt
1/4 teaspoon pepper
2/3 cup shredded cheddar cheese
2 tablespoons butter
5 eggs, beaten
1 tube (16.3 ounces) large refrigerated flaky biscuits
1 egg white
1 teaspoon water
16 miniature smoked sausage links

Directions

In a large bowl, beat the cream cheese, parsley, seasoned salt and pepper until blended. Stir in cheddar cheese; set aside. In a large skillet,heat butter until hot. Add eggs; cook and stir over medium heat until eggs are completely set.
Separate biscuits into eight pieces. On a lightly floured surface, roll each piece into a 5-in. circle. On each circle, spread about 2 tablespoons of cream cheese mixture to within 1/2 in. of edges.
In a small bowl, beat egg white and water; lightly brush over edges of dough. Top with scrambled eggs and two sausage links. Fold dough over; seal edges and press together with a fork.
Place on an ungreased baking sheet. Brush with remaining egg white mixture. Bake at 375° for 14-16 minutes or until golden brown. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 400 calories, 26 g fat (11 g saturated fat), 174 mg cholesterol, 1,073 mg sodium, 27 g carbohydrate, 1 g fiber, 13 g protein.

Originally published as Smoked Sausage Pockets in Quick Cooking November/December 2001, p12