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Smoked Sausage Pockets

 Smoked Sausage Pockets
"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.
8 ServingsPrep: 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 Eggland's Best 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

2 of 2

Smoked Sausage Pockets (continued)

Directions (continued)

  • 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.