Breakfast Pockets recipe

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Ingredients

1 (12 ounce) package bulk pork sausage
2 cups shredded Jack cheese
1 cup shredded carrots
2 eggs
3 green onions, chopped
1 tablespoon grated Parmesan cheese
1 teaspoon prepared yellow mustard
1 teaspoon ground black pepper
1 teaspoon Italian seasoning
2 (8 ounce) cans refrigerated crescent roll dough (such as Pillsbury®)

Nutrition Info

461.6 calories
carbohydrate: 24.7 g
cholesterol: 96.2 mg
fat: 31.1 g
fiber: 0.7 g
protein: 18.7 g
saturatedFat: 12 g
servingSize: -
sodium: 1009.9 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

  2. Preheat oven to 375 degrees F (190 degrees C).

  3. Combine cooked sausage, Jack cheese, carrots, eggs, green onions, Parmesan cheese, mustard, pepper, and Italian seasoning in a large bowl.

  4. Roll out dough onto a 9x13-inch baking pan. Separate into 8 rectangles, press perforations together to seal. Spoon 1/3 cup sausage mixture onto each rectangle, fold dough over the mixture and press edges to seal.

  5. Bake in the preheated oven until golden brown, 18 to 20 minutes.

Recipe Yield

8 pockets

Recipe Note

A delicious family recipe. We make these for special occasions and eat all day!

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