Breakfast Pockets

Name: Breakfast Pockets
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110° to 115°); 3/4 cup warm evaporated milk (110° to 115°); 1/2 cup canola oil; 1/4 cup sugar; 1 large egg; 1 teaspoon salt; 3 to 4 cups all-purpose flour; 1 pound bulk pork sausage; 1/2 cup chopped onion; 2-1/2 cups frozen shredded hash brown potatoes, thawed; 7 large eggs, lightly beaten; 3 tablespoons whole milk; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon garlic salt; Pinch cayenne pepper; 3 cups shredded cheddar cheese

18 ingredients

5 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
3/4 cup warm evaporated milk (110° to 115°)
1/2 cup canola oil
1/4 cup sugar
1 large egg
1 teaspoon salt
3 to 4 cups all-purpose flour
1 pound bulk pork sausage
1/2 cup chopped onion
2-1/2 cups frozen shredded hash brown potatoes, thawed
7 large eggs, lightly beaten
3 tablespoons whole milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
Pinch cayenne pepper
3 cups shredded cheddar cheese

Directions

1

In a bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour.
2

Meanwhile, in a skillet, cook the sausage and onion over medium heat until sausage is no longer pink; drain. Add hash browns, eggs, milk and seasonings. Cook and stir until the eggs are completely set. Sprinkle with cheese; keep warm.
3

Punch dough down; divide into 14 pieces. On a floured surface, roll out dough into 7-in. circles. Top each with about 1/3 cup filling; fold dough over filling and pinch the edges to seal. Place on greased
4

.
5

Bake at 350° for 15-20 minutes or until golden brown.