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Cut the dough into quarters. Preheat the oven to 350F. For each hot pocket, place about 1/4 of the sausage and eggs down the center of the dough. Top it with shredded cheddar cheese. Use a pizza cutter to slice diagonal cuts into the dough at regular intervals. I find about 1/2″ works best. Cut the top and bottom off.
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How To Make Sausage Pockets: Preheat oven to 350 degrees. Brown the sausage in a skillet over medium heat. Drain on paper towels and wipe out the skillet. Return the sausage to the skillet (off of the heat) and add the cream cheese. Stir together until the cream cheese is melted. Open the tube of crescent rolls and unroll onto a work surface.
Pastry Pocket with Sausage Isolated Stock Image Image of pastry
made with ♥ by HC ♥ by HC
Pocket Sausage — Moons Green Charcuterie
Brown your sausage, then mix the cream cheese in until it is fully melted and stir well. Smooth out your crescent rolls on a cookie sheet and push all of the little perforations together. Cut 15 squares with a knife. Place a spoonful of your sausage and cream cheese mixture into the middle. Pull the edges of the crescent dough together to form.
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When the garlic is fragrant and just translucent, add the broccolini and toss to coat in the garlic and olive oil. Cook until just tender, about 7 minutes. Set aside to cool slightly. Meanwhile.
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Chef notes. This Irish sausage roll recipe makes you the ultimate comfort food packed with meaty goodness and wrapped in a blanket of the easiest homemade flaky puff pastry.
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Remove from heat; cool to room temperature, about 25 minutes. Preheat oven to 400°. On a lightly floured surface, pat or roll each biscuit into a 6-in. circle. Spoon 1/2 cup gravy mixture over half of each circle to within 1/2 in. of the edge. Wet edge and fold dough over filling; press edge with a fork to seal. Place on an ungreased baking sheet.
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Scramble 6 eggs salt and pepper to taste and set aside. Prepare biscuit mix according to the package directions. Roll half of the dough into the thickness of pie crust and cut into a 3-inch squares. Press into 6-7 inch rounds. Lay on prepared cookie sheet; fill with a scoop of potatoes, crumble bacon, scrambled egg, and cheese.
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Breakfast Hot Pockets. Preheat your oven to 400ºF. Crack the eggs into a bowl or liquid measuring cup and whisk with the milk and salt until even in colour. Ladle out about 1/3 cup of the eggs into a small bowl and save this for brushing on the pastries. Melt the butter in a non-stick pan over low to medium low heat, and pour in the eggs.
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In medium bowl, beat eggs and chili pepper with wire whisk. Stir in sausage. In 10-inch nonstick skillet, cook egg mixture over medium heat 2 to 3 minutes, stirring occasionally, until eggs are set. Add cooked egg mixture, cheese and cilantro to potatoes; stir to combine. Unroll dough. Press into 15x10-inch rectangle.
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Step 4. Add some of the sausage mixture to the center of each square and top with an apple slice and a little more cheese. Add the sausage mixture to the center of the pastry square. Pull the corners to the center and pinch the sides together. Brush with an egg wash and bake. Putt the corners to the center.
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Brush the edges of the dough with egg wash and fold it over. crimp the edges. Brush hot pocket with egg wash and slice a few steam vents in the top. Transfer to a baking sheet lined with parchment paper. Repeat with all hot pockets. Bake hot pockets at 375 degrees F. for 35 minutes until golden brown.
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Use a spatula to break apart ground sausage into small pieces. Cook until it is no longer pinkish. Turn off heat and add shredded cheese to skillet. Mix to combine. Cheesy do not have to be completely melted. Cut each defrosted puff pastry sheet into 9 squares of the same size. Fill them with ~2 tbsp of meat.
HOT POCKETS Sausage, Egg & Cheese Frozen Sandwiches 2 Ct. Box Frozen
Directions. 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.
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Seal with the help of a pie mold, or by pinching the edges with your fingers or a fork. Place the pocket pies on a baking sheet, and bake for 15 minutes. Lower the temperature to 350°F and bake for an additional 15 to 20 minutes, until golden brown. Remove the pies from the oven, and serve warm. Refrigerate any leftovers.
Easy Homemade Hot Pocket Recipe Clarks Condensed
Layer with sausage and scrambled eggs and top with one more slice of cheese. Place remaining biscuit over top, folding bottom biscuit over edges of top biscuit to create a pocket. Press edges closed with fingers or fork. Place breakfast pockets on preheated grill and close lid. Grill for 8-10 minutes until biscuits are cooked through.
