BREAKFAST HOT POCKETS
- 1 RECIPE 5 MINUTE PIZZA DOUGH, BELOW
- 6 EGGS
- 1/4 C MILK
- 1 TB SEASON SALT OR TO TASTE
- 1/2 TO 1 LB BACON, SAUSAGE OR OTHER MEAT, COOKED TO YOUR LIKING
- 6 SLICES CHEESE (I USED WHITE AMERICAN)
PREHEAT OVEN TO 400 DEGREES. BEAT TOGETHER THE EGGS, MILK AND SEASON SALT AND SCRAMBLE. AFTER MAKING THE DOUGH, SCOOP OUT A BALL THE SIZE OF A LARGE SERVING SPOON OR SO AND PRESS OR ROLL INTO A CIRCLE, MAKING SURE TO NOT GET THE MIDDLE TOO THIN. PLACE CHEESE, TEARING OR CUTTING TO FIT INSIDE THE DOUGH PIECE IF NECESSARY, A SLICE OF BACON (OR A COUPLE TABLESPOONS OF SAUSAGE OR OTHER MEAT), AND A COUPLE TABLESPOONS OF SCRAMBLED EGG ON TOP. CAREFULLY FOLD THE DOUGH OVER AND SEAL THE EDGES. CHECK POCKET TO MAKE SURE THERE ARE NO HOLES FOR THE FILLING TO LEAK OUT WHILE BAKING. PLACE ON BAKING SHEET AND BAKE 20 MINUTES OR UNTIL GOLDEN BROWN. COOL COMPLETELY BEFORE WRAPPING AND FREEZING.
YOU SHOULD BE ABLE TO GET 6 HOT POCKETS OUT OF ONE BATCH OF DOUGH. YOU MAY OR MAY NOT HAVE EGGS OR MEAT LEFT OVER, I’M REALLY JUST GUESSING ON THOSE AMOUNTS SINCE I’M A THROW-IT-TOGETHER COOK! I MADE TWO BATCHES, USED A DOZEN EGGS, WITH A SERVING OR TWO LEFT OVER, AND ABOUT A POUND OF BACON.
5 MINUTE PIZZA DOUGH (REFERS TO HOW LONG IT SITS!)
- 2 1/2 C FLOUR (I USE 2 C BREAD FLOUR, 1/2 C ULTRAGRAIN WHOLE WHEAT
- 2 TB SUGAR (I USE ORGANIC EVAPORATED CANE JUICE)
- 1 tsp SEA SALT
- 1 TB YEAST
- 2 TB OLIVE OIL
- 1 C WARM WATER (105-110 DEGREES)
MIX DRY INGREDIENTS, ADD OIL AND WATER AND MIX UNTIL DOUGH BALL FORMS AND FLOUR IS MOSTLY MIXED IN (DON’T OVERWORK IT OR IT WILL BE TOUGH, IT’S OK FOR A TEASPOON OR SO OF FLOUR TO BE LEFT). SET IN WARM PLACE FOR 5 MINUTES. (FOR PIZZA, PRESS INTO PAN AND ADD TOPPINGS)
And now for some pictures of my first attempt at these delicious morning goodies:
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