BREAKFAST POCKETS
CATEGORIES
INGREDIENTS
  • 2 packages active dry yeast
  • 1/2 cup warm water (110 to 115 degrees)
  • 3/4 cup warm evaporated milk
  • 1/2 cup vegetable oil
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp. salt
  • 3 to 4 cups flour
  • Filling:
  • 1 lb. bulk pork sausage
  • 1/2 cup chopped onion
  • 2 1/2 cups frozen shredded hash browns, thawed
  • 7 eggs, lightly beaten
  • 3 tbsp. milk
  • 1/2 tsp. each salt and pepper
  • 1/2 tsp. garlic salt
  • Pinch cayenne pepper
  • 3 cups shredded cheddar cheese
DIRECTIONS
  1. In mixing bowl, dissolve yeast in water.
  2. Add milk, oil, sugar, egg, salt and 2 cups flour. Beat until smooth.
  3. Add enough remaining flour to form soft dough--do not knead.
  4. Cover and let rise until doubled.
  5. Meanwhile, cook sausage and onion in skillet over medium heat until no longer pink; drain. Add potatoes, eggs, milk and seasonings.
  6. Cook and stir until eggs are completely set. Sprinkle with cheese and keep warm.
  7. Punch dough down; divide into 14 pieces.
  8. On floured surface, roll out into 7-inch circles. Top each with about 1/3 cup filling; fold dough over filling and pinch the edges to seal.
  9. Place on greased baking sheets.
  10. Bake at 350 degrees for 15-20 minutes or until golden brown.
  11. Yield: 14 servings