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Eggy Veggie Pockets

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  • 20 min prep time
  • 40 min total time
  • 9 ingredients
  • 8 servings
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These egg and vegetable pockets are great served for dinner or for breakfast!

Ingredients

3
eggs
3
tablespoons water or milk
1/8
teaspoon salt
Pepper, as desired
1
tablespoon olive oil
1
cup packed fresh spinach leaves, torn into bite-size pieces
1/4
cup chopped red bell pepper
1
can (11.3 oz) Pillsbury™ refrigerated artisan dinner rolls made with whole grain*
1
cup shredded Mexican cheese blend (4 oz)

Steps

  • 1 Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. In medium bowl, beat eggs, water, salt and pepper; set aside.
  • 2 In 10-inch skillet, heat 2 teaspoons of the oil over medium-high heat. Add spinach and bell pepper; cook 2 to 3 minutes, stirring frequently, until tender.
  • 3 Pour egg mixture over vegetables; reduce heat to low. Cook, stirring occasionally from outside edge to center, allowing uncooked egg mixture to flow to bottom of skillet, until center is set but still moist. Remove from heat; set aside.
  • 4 Separate dough into 8 rolls. On cookie sheet, press or roll each to form 4-inch round; sprinkle each with 1 tablespoon cheese. Spoon about 1/4 cup egg mixture on half of each round; sprinkle each with additional 1 tablespoon cheese. Fold dough over egg mixture; do not seal edges. Brush tops with remaining 1 teaspoon oil.
  • 5 Bake 15 to 20 minutes or until golden brown.
  • 1 Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. In medium bowl, beat eggs, water, salt and pepper; set aside.
  • 2 In 10-inch skillet, heat 2 teaspoons of the oil over medium-high heat. Add spinach and bell pepper; cook 2 to 3 minutes, stirring frequently, until tender.
  • 3 Pour egg mixture over vegetables; reduce heat to low. Cook, stirring occasionally from outside edge to center, allowing uncooked egg mixture to flow to bottom of skillet, until center is set but still moist. Remove from heat; set aside.
  • 4 Separate dough into 8 rolls. On cookie sheet, press or roll each to form 4-inch round; sprinkle each with 1 tablespoon cheese. Spoon about 1/4 cup egg mixture on half of each round; sprinkle each with additional 1 tablespoon cheese. Fold dough over egg mixture; do not seal edges. Brush tops with remaining 1 teaspoon oil.
  • 5 Bake 15 to 20 minutes or until golden brown.

Expert Tips

*All breads made with at least 8 grams whole grain. At least 48 grams whole grain recommended daily.

For a little extra kick, serve with a drizzle of Sriracha or hot sauce.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
Calories from Fat
90
% Daily Value
Total Fat
9g
15%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
430mg
18%
Total Carbohydrate
21g
7%
Dietary Fiber
1g
5%
Sugars
0g
Protein
9g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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