Savory Breakfast Pockets with Sausage, Hash Browns, and Cheese

Instructions

1. 1

   In a bowl, dissolve yeast in warm water. Add warm evaporated milk, oil, sugar, egg, salt, and 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.

2. 2

   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.

3. 3

   Punch down the risen dough; divide into 14 pieces. On a floured surface, roll out each piece into a 7-inch circle. Top each with about 1/3 cup of the sausage-egg-hash brown filling; fold the dough over the filling and pinch the edges to seal. Place the filled pockets on greased baking sheets.

4. 4

   Bake the breakfast pockets at 350°F for 15-20 minutes or until golden brown.