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Smoked Sausage Pockets Recipe

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"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.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

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

Nutritional Facts

1 each: 400 calories, 26g fat (11g saturated fat), 174mg cholesterol, 1073mg sodium, 27g carbohydrate (4g sugars, 1g fiber), 13g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Smoked Sausage Pockets in Quick Cooking November/December 2001, p12

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