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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 14 |
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Meet the Cook: With these, I like being able to serve a complete breakfast inside a tidy pocket of dough. Just add fresh fruit, juice or fruit-flavored gelatin on the side. -Dolores Jantzen, Plymouth, Nebraska Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
3/4 cup warm evaporated milk (110° to 115°) |
1/2 cup canola oil |
1/4 cup sugar |
1 egg |
1 teaspoon salt |
3 to 4 cups king arthur unbleached all-purpose flour |
filling: |
1 pound bulk pork sausage |
1/2 cup chopped onion |
2-1/2 cups frozen shredded hash brown potatoes, thawed |
7 eggs, lightly beaten |
3 tablespoons milk |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon garlic salt |
pinch cayenne pepper |
3 cups (12 ounces) shredded cheddar cheese |
Directions:
1. In a bowl, dissolve yeast in water. Add 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. 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.
3. Punch dough down; divide into 14 pieces. On a floured surface, roll out dough into 7-in. circles. Top each with about 1/3 cup filling; fold dough over filling and pinch the edges to seal. Place on greased baking sheets.
4. Bake at 350° for 15-20 minutes or until golden brown. Yield: 14 servings.
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