DOUGH:
2 pkgs. active dry yeast
½ cup warm water (110 to 115 degrees)
¾ cup warm evaporated milk (110 to 115 degrees)
½ cup vegetable oil
¼ cup sugar
1 egg
1 tsp. salt
2 cups all-purpose flour
2 cups whole-wheat flour
FILLING:
1 lb. bulk pork sausage
½ cup onion, chopped
2 ½ cups shredded hashbrowns, thawed
7 eggs
3 T. milk
½ tsp. salt
½ tsp. pepper
½ tsp. garlic salt
1 tsp. parsley, chopped
3 cups shredded cheddar cheese
16 cheese slices
In a mixing bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt and 2 cups flour. Beat until smooth. Add remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, cook sausage and onion in a skillet over medium heat. Add hashbrowns. Combine lightly beaten eggs, milk and seasonings, then add to skillet, cooking until eggs just set. Sprinkle with cheese and parsley.
Punch down dough. Divide into 16 pieces. On a floured surface, roll out dough into 7-inch circles. Top each with about 1/3 cup filling and a cheese slice, fold dough over filling and pinch edges to seal. Place on greased baking sheets. Bake at 350 degrees for 10-15 minutes or until golden brown.
RUTH’S NOTE: These breakfast hot pockets freeze well. To reheat, wrap in a paper towel and microwave.
TEST KITCHEN NOTE: We (unintentionally) omitted the wheat flour and used all-purpose flour, so our pockets will be lighter in color. Our pockets required 15-20 minutes in the oven.
Recipe by Ruth Iversen, Lower Yellowstone Rural Electric Cooperative
