Pork Pocket Pasties

Name: Pork Pocket Pasties
Ingredients: 1 pound bulk pork sausage; 2 cups frozen hash browns, thawed; 1 large carrot, finely chopped; 1/4 cup chopped onion; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1-1/2 cups shredded Monterey Jack cheese; 4 pita breads (6 inches), halved; 1 tablespoon butter

9 ingredients

3 steps

Ingredients

1 pound bulk pork sausage
2 cups frozen hash browns, thawed
1 large carrot, finely chopped
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded Monterey Jack cheese
4 pita breads (6 inches), halved
1 tablespoon butter

Directions

1

Crumble sausage into a large skillet; cook over medium heat until no longer pink; drain. Add the hash browns, carrot, onion, salt and pepper. Cook until vegetables are tender, stirring occasionally. Remove from the heat; stir in cheese. Spoon into pitas.
2

Place on an ungreased
3

; brush outside of pitas with butter. Bake at 400° for 4-5 minutes or until heated through.