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Breakfast Hot Pockets


This is a great recipe to make and freeze for the family. Slice it, and pop it in the microwave, and it's ready in about 3 minutes. Enjoy! 

2 packages (1/4 oz each) active dry yeast
1/2 cup warm water (110-115 degrees)
3/4 cup warm milk (110-115 degrees)
1/2 cup canola oil
1/4 cup sugar
1 egg
1 teaspoon salt
3-3 1/2 cups all-purpose flour


FILLING:
1 pound pork sausage
1/2 cup chopped onion
2 1/2 cups frozen hash browns, thawed
7 eggs, lightly beaten
1/3 cup cottage cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
2 cups shredded Colby cheese

Egg Wash: In small bowl, whisk together 1 egg and 1 tablespoon water

In mixing bowl, dissolve yeast in water. Add milk, oil, sugar, egg, salt, 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, cottage cheese, 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 heaping 1/3 cup filling; fold dough over filling and pinch the edges to seal. Place on greased baking sheets. Brush with egg wash. Bake at 350 degrees for 15-20 minutes or until golden brown. Makes 14 servings
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