Breakfast Pockets

I found this recipe on Pinterest and made it several weeks ago.  Everyone in the family loved them.  My intention was to make the recipe (16 pockets) and freeze them.  Then I was planning to stretch them out for school breakfasts over several weeks.  However, my plan failed.  I didn't take into account the fact that Chad and I would enjoy them so much.  Nor did I realize the kids would enjoy them as much as they did.  They normally aren't fans of anything containing scrambled eggs.  We all ate two of them the morning I made them.  I froze the rest of them and they were all gone within three days.  So much for planning.  These are a little time consuming, but very yummy.  Maybe next time I'll double the recipe to make more.  The bread is heavenly.  It reminds me of those sweet yeast rolls you get at Logan's or Texas Roadhouse.
Dough
• 1 1/2 tblsp yeast
• 1/2 c warm water (110 degrees)
• 3/4 c evaporated milk (110 degrees)
• 1/2 c vegetable oil
• 1/4 c sugar
• 1 egg
• 1 tsp salt
• 3 1/2 c flour
Filling
• 1 lb bulk sausage
• 1/2 c onion, chopped
• 1 1/2 c frozen hashbrown potatoes, thawed
• 7 large eggs
• 3 tblsp milk
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic salt
• pinch of cayenne pepper
• 2 c cheddar cheese, shredded

Dough:
1. In a bowl, dissolve yeast in the water.
2. Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth.
3. 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.
Filling:
4. Cook the sausage and onion over medium heat until browned. Drain. Add the hashbrowns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm.
Assembling the pockets:
5. Preheat oven to 350°.
6. Punch down the dough and cut into 16 equal pieces.
7. Roll each piece into 7 in circle on a floured surface. Top with 1/3 c filling, fold, and pinch shut. Bake for 15-20 minutes.
To freeze:
8. 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.

Jalapeño Popper Dip

• 2 (8 ounce) packages cream cheese, softened
• 1 cup mayonnaise
• 1 (4 ounce) can chopped green chilies, drained
• 1 (4 ounce) can diced jalapeno peppers, drained
• 1 cup grated Parmesan cheese
• 
  
• Preheat oven to 350.  Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles, jalapeño peppers and parmesan cheese.  I find that using the entire 4 ounce can of jalepeno gives it a nice medium kick.  If you don't like it too hot, just use half a can.  If you like super hot, use two cans! Spread the mixture into a baking dish and bake for 20-25 minutes until bubbly and brown around the edges.  

I served this with a sliced baguette (you'd probably need 2).  You could also use crackers or tortilla chips.