- 1 1/2 tbsp yeast
- 1/2 cup warm water
- 3/4 cup evaporated milk, warm
- 1/2 cup vegetable oil
- 1/4 cup sugar
- 1 large egg
- 1 tsp salt
- 3 1/2 cups flour
- 1 pound bulk sausage
- 1/2 cup onion, chopped
- 1 1/2 cups frozen hashbrowns, thawed
- 7 large eggs
- 3 tbsp milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic salt
- pinch of cayenne pepper
- 2 cups shredded cheddar cheese
in a bowl, dissolve yeast in the water.
Add milk, oil, sugar, egg, salt and 2cups of 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.
Cook sausage and onion over medium heat until browned. Drain. Add hash browns, eggs, milk and spices. Cook and stir until set. Sprinkle with cheese and keep warm.
Assembling the pockets:
Preheat oven to 350*.
Punch down dough and cut into 16 equal pieces.
Roll each piece into 7 inch circles on a floured surface. Top with 1/3 cup filling, fold, pinch shut. Bake for 15-20 minutes.