Recipe: Breakfast Pockets (yeast dough, sausage and egg filling)

BREAKFAST POCKETS

FOR THE DOUGH:
2 packages active dry yeast
1/2 cup warm water (110-115 degrees F)
3/4 cup warm evaporated milk (110-115 degrees F)
1/2 cup vegetable oil
1/4 cup sugar
1 large egg
1 teaspoon salt
3 1/2 cups all-purpose flour

FOR THE FILLING:
1 pound bulk pork sausage
1/2 cup chopped onion
2 1/2 cups frozen shredded hash browns, thawed
7 large eggs, lightly beaten
3 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic salt
1 pinch ground cayenne pepper
3 cups shredded sharp cheddar cheese

TO MAKE THE DOUGH:
In a mixing bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt and 2 cups flour; beat until smooth. Add enough flour to make a soft dough (do not knead). Cover and let rise 1 hour.

TO MAKE THE FILLING:
Meanwhile, in a skillet, cook the sausage and onion over medium heat until sausage is no longer pink; drain.

Add the hash browns, eggs, milk and seasonings to the sausage in the pan. Cook and stir until the eggs are completely set. Sprinkle with cheese; keep warm.

TO MAKE THE POCKETS:
Punch dough down; divide into 14 pieces. On a floured surface, roll each piece into a 7-inch circle. Top each with about 1/3 cup filling; fold dough over filling and pinch the edges to seal. Place on ungreased baking sheets.

Bake at 350 degrees F for 15-20 minutes or until golden brown.

Makes 14 pockets
Source: Country Woman Magazine, March/April 1997