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Lyn Paolino
Windham, New Hampshire
Southwest Breakfast Pockets
Wrap pizza dough around sausage and potatoes and bake for a warm, on-the-go breakfast.
Southwest Breakfast Pockets
- Prep Time 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 (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
Instructions
-
Step1Heat oven to 400°F. Microwave frozen potatoes as directed on bag. Cool 3 minutes. Coarsely chop and place in large bowl; set aside.
-
Step2In 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.
-
Step3Unroll 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
320
Calories
14g
Total Fat
13g
Protein
35g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 320
- Calories from Fat
- 120
- 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
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