Southwest Breakfast Pockets

(1)
  2 reviews
  • 25|min prep time
  • 40|min total time
  • 7 ingredients
  • 6 servings

1
bag (11.8 oz) Green Giant™ Seasoned Steamers™ frozen backyard grilled potatoes
2
eggs
1/2
to 1 teaspoon ground chipotle chili pepper
1
link fully cooked chicken sausage, chopped (1 cup)
1
cup shredded Mexican cheese blend (4 oz)
3
tablespoons chopped fresh cilantro
1
can Pillsbury™ refrigerated thin pizza crust

Directions

  1. 1 Heat oven to 400°F. Microwave frozen potatoes as directed on bag. Cool 3 minutes. Coarsely chop and place in large bowl; set aside.
  2. 2 In medium bowl, beat eggs and chili pepper with wire whisk. Stir in sausage. In 10-inch nonstick skillet, cook egg mixture over medium heat 2 to 3 minutes, stirring occasionally, until eggs are set. Add cooked egg mixture, cheese and cilantro to potatoes; stir to combine.
  3. 3 Unroll dough. Press into 15x10-inch rectangle. Using sharp knife, cut into 6 rectangles. Spoon 1/2 cup egg mixture on one side of each rectangle. Fold dough over filling. Place on nonstick cookie sheet. Press edges with fork to seal. Bake 12 to 17 minutes or until golden brown.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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