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20

Southwest Breakfast Pockets

1 Ratings

2 Comments

Prep 25 min
Total 40 min
Ingredients 7
Servings 6

Wrap pizza dough around sausage and potatoes and bake for a warm, on-the-go breakfast. MORE+ LESS-

Bake-Off® Contest 46, 2013

Lyn Paolino

Windham, New Hampshire

Ingredients

bag (11.8 oz) frozen backyard grilled potatoes

eggs

1/2

to 1 teaspoon ground chipotle chili pepper

link fully cooked chicken sausage, chopped (1 cup)

cup shredded Mexican cheese blend (4 oz)

tablespoons chopped fresh cilantro

can Pillsbury™ refrigerated thin pizza crust

Steps

Hide Images

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

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

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 120

% Daily Value

Total Fat: 14g; 21%
Saturated Fat 5g 26% Trans Fat 0g
Cholesterol: 90mg; 30%
Sodium: 690mg; 29%
Potassium: 260mg; 7%
Total Carbohydrate: 35g; 12%
Dietary Fiber 1g 5% Sugars 0g
Protein: 13g

% Daily Value*:

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

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;