Southwest Breakfast Pockets

  • Prep 25 min
  • Total 40 min
  • Ingredients 7
  • Servings 6

Ingredients

1
bag (11.8 oz) 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

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.

Notes









Tips

 

Nutritional Information

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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2013

© 2017 ®/TM General Mills All Rights Reserved