"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Breakfast Pockets Recipe

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This recipe for Breakfast Pockets, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Baker
Added: Thursday, October 1, 2009


2 pkg. (1/4 oz. each) active dry yeast
1/2 c. warm water (110-115 degrees)
3/4 c. warm evaporated milk (110-115 degrees)
1/2 c. vegetable oil
1/4 c. sugar
1 egg
1 tsp. salt
3-4 c. all-purpose flour
1 lb. bulk pork sausage
1/2 c. chopped onion
2 1/2 c. frozen shredded hash browns, thawed
7 eggs, lightly beaten
3 T. milk
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
Pinch cayenne pepper
3 c. (12 oz.) shredded cheddar cheese

In a mixing bowl, dissolve yeast in water. Add evaporated milk, oil, sugar, egg, salt, and 2 c. 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, milk, 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" circles. Top each with about 1/3 c. filling; fold dough over filling and pinch the edges to seal. Place on greased baking sheets. Bake at 350 for 15-20 minutes or until golden brown.

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