In a bowl, dissolve yeast in the water. Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth. Add enough flour until it makes a soft dough but do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
Cook the sausage and onion over medium heat until browned. Drain. Add the hashbrowns, egg, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm.
Assembling the pockets:
Preheat the oven to 350 degrees. Punch down the dough and cut into 16 equal pieces. Roll each piece into 7 inch circle on a floured surface. Top with 1/3 cup filling, fold, and pinch shut. Bake 15-20 minutes.
Allow to cool on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziploc bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (311g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 423 (44%)|
|Amt Per Serving||% DV|
|Total Fat 47g||63 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 480.2mg||148 %|
|Sodium 752.5mg||26 %|
|Potassium 574.2mg||15 %|
|Total Carbohydrate 95.5g||28 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 92.9g|
|Protein 38.3g||55 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 958
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