Ham & Cheese Breakfast Pockets

• 1 (16- to 16.3-ounce) can (8 biscuits) refrigerated buttermilk biscuits
• 8 teaspoons honey mustard
• 8 ounces thinly sliced deli ham
• 8 (3/4-ounce) slices Land O Lakes Deli White American, cut in half
• 24 to 32 large fresh spinach leaves
• 1 Land O Lakes Egg
• 1 tablespoon water

1. Heat oven to 350 degrees F.
2. Flatten each biscuit on lightly floured surface to 6-inch circle.
3. Spread 1 teaspoon honey mustard onto each flattened biscuit to 1/4-inch of edge.
4. Place 1 ounce ham and 2 pieces cheese onto half of each biscuit.
5. Top with 4 to 5 spinach leaves.
6. Fold biscuit dough over filling; crimp edge with fork to seal.
7. Poke holes on top with fork.
8. Whisk egg and water together in bowl.
9. Brush tops of breakfast pockets with egg mixture.
10. Place onto ungreased baking sheet; bake 16-18 minutes or until golden brown.

buttermilk, honey, deli ham, white american, fresh spinach leaves, egg, water

Taken from www.landolakes.com/recipe/3789/ham-cheese-breakfast-pockets (may not work)