Breakfast Pockets

By Littlegrams

Ingredients

• Dough
• 1 1/2 Tbs. yeast
• 1/2 C. warm water (110 degrees)
• 3/4 C. evaporated milk (110 degrees)
• 1/2 C. vegetable oil
• 1/4 C. sugar
• 1 egg
• 1 tsp. salt
• 3 1/2 C. flour
• Filling
• 1 lb. sausage
• 1/2 C. onions chopped
• 1 1/2 C. frozen hashbrowns thawed
• 7 eggs
• 3 Tbs. milk
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp garlic salt
• pinch of cayenne pepper
• 2 C. shredded cheddar cheese

Preparation

Step 1

Dough

Dissolve yeast in the water. Add milk, oil, sugar, egg, salt, and 2 cups flour. Beat until smooth. Add enough flour until it makes a soft dough, but do not knead. Cover and let rise in a warm place until doubled. About 1 hour.

Filling

Cook sausage and onion over medium heat until browned.
Drain. Add hashbrowns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm.

Assembling

Preheat oven to 350. Punch down the dough and cut into 16 equal pieces. Roll each piece into 7 inch circle on a floured surface. Top with 1/3 C. filling, fold and pinch shut. Bake for 15 - 20 minutes.

Can be frozen and reheated in microwave.