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Brunch Pockets

 Brunch Pockets
These hefty handfuls promise everyone a good hot breakfast with little fuss. Kids especially love the toasty grab-and-go pockets stuffed with pineapple, ham, turkey and cheese. And what a great way to use up leftovers!
4 ServingsPrep: 25 min. Bake: 25 min.


  • 1 package (15 ounces) refrigerated pie crust
  • 2 pineapple slices, cut in half
  • 4 thin slices deli ham
  • 4 thin slices deli turkey
  • 4 slices Swiss cheese
  • 1 egg, lightly beaten


  • Cut each pastry sheet into four wedges. Pat pineapple slices dry with
  • paper towels. Top four pastry wedges with one slice each of ham,
  • turkey, cheese and pineapple, folding meat and cheese to fit if
  • necessary. Top each with a pastry wedge; seal and crimp edges with a
  • fork. Cut slits in pastry.
  • Place on an ungreased baking sheet. Brush lightly with egg. Bake at
  • 350° for 25-30 minutes or until golden brown. Serve warm. Yield:
  • 4 servings.