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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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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.
Pastry Pocket with Sausage Isolated Stock Image Image of pastry
made with ♥ by HC ♥ by HC
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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.
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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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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.
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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.
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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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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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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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Sausage Pockets. Add this recipe to ZipList! Ingredients: Preheat your oven to 350 degrees. Cook the sausage in a large skillet on medium heat until browned & cooked through. Mix in the cream cheese until well combined. Turn off the heat & stir in the cheddar cheese & seasoning if you are using it.
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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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Preheat oven to 400 degrees. Cook Swaggerty's Farm sausage and onions in a skillet on medium-high heat until sausage is browned and fully cooked. Set aside. Whisk eggs together until light and fluffy. Soft scramble eggs in a nonstick skillet. Fold in shredded cheese and season with salt and pepper. Unfold first sheet of thawed puff pastry on a.
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Instructions. Preheat oven to 425 degrees and grease a baking sheet. In a large skillet over medium-high heat saute peppers, onion and sausage with the butter for about 5 minutes until peppers are softened and sausage is heated through. Beat 6 of the eggs in a bowl then pour into the skillet.
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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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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.
