Homemade Hot Pockets- Breakfast

Homemade Hot Pockets- Breakfast
*makes 2 x-large

Bread dough, fresh or refrigerated
4 eggs
2 Tbsp cream
Salt and pepper
3 pieces bacon, cooked crisp and crumbled
½ cup Pepper jack cheese, shredded

1. Preheat oven and a baking stone to 375 degrees.
2. Whisk eggs and cream in a bowl. Season with salt and pepper.
3. Grease a skillet. Scramble eggs. Remove from heat.
4. Sprinkle cornmeal on a clean surface. Roll out dough, as thin as possible, into 2 rectangles. Sprinkle with additional cornmeal.
5. Sprinkle with cheese and bacon. Spoon eggs on top.
6. Work quickly to fold long sides of each rectangle together and then pinch to seal. Pinch to seal ends.
7. Place seam side down on preheated stone. Cut small vents with a sharp knife.
8. Bake 20-25 minutes. Serve hot.

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