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
Breakfast on the go has never been better than these Breakfast Pockets from Delish.com.
Categories breakfast pockets crescent dough scrambled eggs bacon kid friendly recipes easy breakfast ideas quick breakfast recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375° and line a large baking sheet with parchment paper. In a large skillet over medium heat, cook bacon until crispy. Remove from heat and drain slices on paper towels. Pour off fat and wipe down skillet with paper towels.
- In a large bowl, whisk together eggs and cream until frothy. Return skillet to stovetop and heat to medium, then add butter. When butter is foamy, add egg mixture. Reduce heat to medium low, and stir eggs with a spatula, until cooked to your liking. Gently stir in chives and season with salt and pepper. Remove from heat.
- Separate dough into 4 rectangles (two triangles each). Pinch together seams. Break bacon slices in half, then add to the one half of each rectangle. Top with scrambled eggs and cheese. Fold dough over filling and pinch together edges to seal. Place on baking sheet.
- Melt remaining butter in microwave, then brush over breakfast pockets.
- Bake until pockets are golden, 12 to 15 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.
EASY BREAKFAST POCKETS
Steps:
- Heat oven to 425 degrees F. Line bake sheet with parchment
- Cover skillet a with nonstick spray. Heat over medium heat. Crack eggs into a bowl and add cream and season salt; whisk mixture until well blended. Pour egg mixture into heated pan. Let set for 20 seconds, continuously stir with whisk until eggs are soft and set. Remove from heat.
- Unroll crescent rolls into four rectangles. Scoop scrambled eggs onto one side (leaving enough room to fold crescent roll over to form a square), place bacon on top. Fold crescent roll over to create a square, then using a a fork press along the edges to seal pocket. Bake for about 10 minutes or until golden brown.
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.
HOMEMADE HOT POCKETS®
My mom wanted me to make dinner and I was tempted to go into the frozen food isle and buy hot pockets. Then I thought to myself...why not make my own! My family raved over them and now I make them all the time. Very quick, low-cost dinner, yet delicious and addicting. Easy to add or subtract ingredients in each separate pocket to please everyone's taste. Very simple recipe. Familiar name...better taste.
Provided by Lisa Minor
Categories Main Dish Recipes Savory Pie Recipes
Time 49m
Yield 8
Number Of Ingredients 6
Steps:
- Place 2 crescent rolls on a baking sheet. Pinch triangular seams together to make a rectangle; flatten dough to make a larger base. Repeat with the remaining pairs of rolls in the can.
- Heat oil in a saucepan over medium-high heat. Saute broccoli and mushrooms until tender, about 6 minutes. Transfer to a plate. Add ham to the pan; cook until liquid evaporates, 3 to 5 minutes. Spoon 1/4 of the ham onto each dough base. Divide broccoli-mushroom mixture among the dough; sprinkle 3/4 of the cheese over the pockets.
- Open the second can of rolls. Stretch 2 rolls out to form a rectangle; place over each pocket, covering the filling. Pinch sides together to seal the pockets. Sprinkle the remaining cheese on top.
- Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 5 minutes.
Nutrition Facts : Calories 407.2 calories, Carbohydrate 27 g, Cholesterol 38.8 mg, Fat 25.6 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 10.2 g, Sodium 850.5 mg, Sugar 5.6 g
BREAKFAST POCKETS
A delicious family recipe. We make these for special occasions and eat all day!
Provided by Whitney
Categories Main Dish Recipes Savory Pie Recipes
Time 48m
Yield 8
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Preheat oven to 375 degrees F (190 degrees C).
- Combine cooked sausage, Jack cheese, carrots, eggs, green onions, Parmesan cheese, mustard, pepper, and Italian seasoning in a large bowl.
- Roll out dough onto a 9x13-inch baking pan. Separate into 8 rectangles; press perforations together to seal. Spoon 1/3 cup sausage mixture onto each rectangle; fold dough over the mixture and press edges to seal.
- Bake in the preheated oven until golden brown, 18 to 20 minutes.
Nutrition Facts : Calories 461.6 calories, Carbohydrate 24.7 g, Cholesterol 96.2 mg, Fat 31.1 g, Fiber 0.7 g, Protein 18.7 g, SaturatedFat 12 g, Sodium 1009.9 mg, Sugar 5 g
HOMEMADE BREAKFAST POCKETS
Every Sunday morning we have breakfast together. My daughter is back to school and joined the play, needless to say they have play practice every sunday morning@10AM. I was looking for a breakfast that was easy for her to eat and run out the door. I buy crescent rolls by the case, we love them, I had some left over bacon, came up...
Provided by Judy Wisniewski
Categories Other Breakfast
Time 45m
Number Of Ingredients 6
Steps:
- 1. Preheat oven 375 degrees
- 2. add the eggs to a bowl with a quarter cup of water, whisk the eggs add the crumbled cooked bacon, salt & pepper to taste. Scramble the eggs & bacon in a frying pan.
- 3. while the eggs are cooking open the crescent rolls and break each pack in to 4 rectangles, you will have 8, squeeze the seams together.
- 4. place a piece of parchment paper on a cookie sheet, place the first rectangle on the cookie sheet.
- 5. place a 1/2 piece of cheese on half of the rectangle, (I used american cheese, you can use any kind you like) place a spoonful of the scrambled egg & bacon on top of the cheese
- 6. fold the dough in half pulling the dough over the egg & cheese
- 7. using a fork seal the pocket closed.
- 8. bake on the second rack of the oven for 15-18 mins, enjoy a quick breakfast. I added a piece of cheese to the top of a few. This is so easy and versatile you can make them vegetarian, remove the bacon, add some spinach, or add sausage, anything you desire. I have used egg beaters before as well.
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