Homemade Breakfast Hot Pockets (Printable Version)

Flaky pockets stuffed with savory sausage, cheddar, and bell peppers, baked until golden and delicious.

# Ingredients Required:

→ Dough

01 - 240 grams all-purpose flour
02 - 5 grams salt
03 - 2 grams baking powder
04 - 57 grams unsalted butter, cold and cubed
05 - 60 milliliters milk
06 - 1 large egg

→ Filling

07 - 60 grams shredded cheddar cheese
08 - 115 grams cooked breakfast sausage, crumbled
09 - 40 grams diced bell peppers
10 - 40 grams diced onions
11 - 2 grams garlic powder
12 - 1 gram black pepper

# Guide to Cooking:

01 - Preheat the oven to 200°C and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, salt, and baking powder until evenly mixed.
03 - Add cold, cubed butter to the flour mixture and blend with a pastry cutter or fingers until coarse crumbs form.
04 - Stir in shredded cheddar cheese until evenly distributed throughout the mixture.
05 - Gradually pour in milk while stirring gently until a dough forms; avoid overmixing.
06 - Turn dough onto a lightly floured surface and knead gently for approximately one minute until smooth.
07 - Roll the dough to a thickness of about 6 millimeters and cut into 10x15 centimeter rectangles.
08 - In a separate bowl, combine cooked sausage, diced bell peppers, diced onions, garlic powder, and black pepper, mixing thoroughly.
09 - Place a heaping tablespoon of filling on one half of each dough rectangle, leaving edges clear.
10 - Beat the egg and brush the edges of each dough piece; fold over the filling and press edges firmly, crimping with a fork to seal.
11 - Brush the tops of the assembled pockets with remaining beaten egg for a golden finish.
12 - Place pockets on the lined baking sheet and bake for 15–20 minutes until golden brown.
13 - Remove from oven and let cool slightly before serving.

# Extra Suggestions:

01 - Avoid overworking the dough to maintain a tender texture.

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