Eggy Veggie Pockets

These egg and vegetable pockets are great served for dinner or for breakfast!

–

Save & Share

Servings 8

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

6c624fcb-0836-49df-bb6f-0c403d18f24c

ingredients 9
Prep Time 20 min
Total Time 40 min

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)

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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

toggle

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; 9%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 0g 0% ),
Cholesterol: 85mg; 85%;
Sodium: 430mg; 430%;
Total Carbohydrate: 21g; 21%
(Dietary Fiber 1g 1% Sugars 0g 0% ),
Protein: 9g; 9%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 6%;
Calcium: 10%;
Iron: 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;