SAUSAGE BREAKFAST POCKETS
Steps:
- Preheat oven to 375°. In a small bowl, combine sausage, cheddar cheese, cream cheese and parsley., Unroll crescent dough and separate into four rectangles; seal perforations. Transfer to a foil-lined baking sheet. Place 3 tablespoons sausage mixture in the center of each rectangle. Bring four corners of dough over filling and twist; pinch to seal., Bake 14-16 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 380 calories, Fat 26g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 690mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 0 fiber), Protein 10g protein.
BREAKFAST POCKETS RECIPE - (4.3/5)
Provided by kayjayjohnson
Number Of Ingredients 20
Steps:
- Dough: In a bowl, 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 the sausage and onion over medium heat until browned. Drain. Add the hash browns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm. Assembling the pockets: Preheat oven to 350°F Punch down the dough and cut into 16 equal pieces. Roll each piece into 7 in circle on a floured surface. Top with 1/3 cup filling, fold, and pinch shut. Bake for 15-20 minutes. To freeze: Allow cooling on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziplocK bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.
BREAKFAST POCKETS
Meet the Cook: With these, I like being able to serve a complete breakfast inside a tidy pocket of dough. Just add fresh fruit, juice or fruit-flavored gelatin on the side. -Dolores Jantzen, Plymouth, Nebraska
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 50m
Yield 14 servings.
Number Of Ingredients 19
Steps:
- 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. , 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. , 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 baking sheets. , Bake at 350° for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 408 calories, Fat 25g fat (10g saturated fat), Cholesterol 164mg cholesterol, Sodium 650mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 1g fiber), Protein 15g protein.
SAVORY BREAKFAST CREPE POCKETS RECIPE BY TASTY
Here's what you need: flour, eggs, milk, salt, butter, onion, garlic, spinach, mozzarella cheese, ham, fried eggs
Provided by Alix Traeger
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a bowl, mix the flour, eggs, ½ cup (120 ml) of milk, and salt, until smooth.
- Add in the remaining milk and mix again until the batter is thin and smooth.
- Heat a nonstick pan over medium heat.
- Add the butter and onions to the pan. Cook until browned.
- Add garlic, spinach, and salt, and stir until spinach is wilted.
- Remove the spinach mixture and clean the pan.
- Return the pan to medium heat and add ¼-½ cup (60-125 g) of the batter into the pan.
- Swirl the batter to coat the pan and leave on the heat until the sides start to lift up from the pan.
- Using a spatula flip the crepe over and cook through, about 2 minutes.
- Repeat with remaining batter.
- Preheat oven to 350°F (180°C).
- Lay the crepes on a baking sheet.
- Place one slice of cheese in the middle of a crepe.
- Top the cheese with 2 slices of ham and the spinach mixture.
- Top with a fried egg and fold the edges over the egg, pressing down to make sure the sides stay in place. Repeat with other crepe.
- Bake the crepes for 5 minutes or until yolk is at the desired consistency.
- Enjoy!
Nutrition Facts : Calories 498 calories, Carbohydrate 37 grams, Fat 24 grams, Fiber 1 gram, Protein 31 grams, Sugar 5 grams
SHEET PAN STUFFED PASTRY POCKETS RECIPE BY TASTY
Here's what you need: all-purpose flour, puff pastry, cream cheese, sugar, vanilla extract, strawberries, raspberry, blueberry, sugar, lemon juice, lemon zest, chocolate hazelnut spread, banana, green apple, brown sugar, cinnamon, egg, powdered sugar, milk, vanilla extract
Provided by Katie Aubin
Categories Breakfast
Yield 8 servings
Number Of Ingredients 20
Steps:
- On a lightly floured surface, roll out the puff pastry sheets to 9x12-inch (23x30-cm) rectangles. Set one pastry sheet aside and fold the other in half lengthwise, then in half crosswise twice, to form creases for 8 pockets. Unfold the pastry sheet on the prepared baking sheet.
- Make the Strawberries 'n' Cream filling: In a small bowl, combine the cream cheese, sugar, and vanilla, and mix until smooth.
- Make the Very Berry filling: In a small bowl, mash the raspberries, then add the blueberries, sugar, lemon juice, and lemon zest. Mix with a fork.
- Spoon the berry mixture over the center of 2 of the 8 rectangles.
- Use a spatula to spread the chocolate hazelnut spread over the center of 2 more rectangles, then top with the banana slices.
- Use a spatula to spread the cream cheese mixture in the center of 2 more rectangles, then top with the strawberries.
- Place apples slices in the center of the remaining 2 rectangles, then sprinkle with the brown sugar and cinnamon.
- Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
- Brush the egg wash over the pastry around the edges and between each filling, then top with the remaining puff pastry sheet. Use your fingers to press the pastry down around each filling. Once tightly pressed, use a pizza cutter or knife to cut out each pocket.
- Seal the outside edges with a fork. Poke the top of each pocket with a fork 3-4 times to ventilate. Brush the tops with egg wash.
- Bake for 25 minutes, or until golden brown.
- Make the glaze: In a medium bowl, combine the powdered sugar, milk, and vanilla. Stir until smooth and thick.
- Remove the pockets from the oven and let cool for 5 minutes. Decorate with the glaze, then serve immediately, or wrap in wax paper and freeze for up to a week. Reheat in the toaster oven.
- Enjoy!
Nutrition Facts : Calories 553 calories, Carbohydrate 66 grams, Fat 29 grams, Fiber 3 grams, Protein 7 grams, Sugar 30 grams
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