Breakfast Pockets

A grab and go breakfast great for back to school. Fill a portable pouch with sweet or savory fillings.

Breakfast Pockets
20 unbaked frozen rolls, such as Rhodes

Fillings such as peanut butter, jam, Nutella, banana, eggs, sausage, bacon, cheese, etc

Thaw the rolls according to the directions on the package. Once doubled in size place on a lightly floured surface and roll into a disc.

To make peanut butter and jelly pockets, place 1/2 tablespoon of peanut and 1/2 tablespoon of jelly in the center of each dough circle. Grab up sides of the dough and pinch shut.

To make a Nutella Banana Pocket, place 1 scant tablespoon of Nutella in the center of each circle of dough and top with one or two slices of banana. Grab up sides of the dough and pinch shut.

To make savory breakfast pockets place a spoonful of eggs, sausage, bell peppers, and cheese in the center of the circle of dough. Grab up the sides of the dough and pinch shut.

Bake for 15-20 minutes in a 350 degree oven. Be careful not to over fill or the rolls have a tendency to pop open while baking.

Store in an airtight container or plastic bag in the refrigerator for a week or freeze for up to 3 months. To reheat (if desired), microwave for 1 minute.

Krista Dearden-

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