Smoked Sausage Pockets

• 2 packages (3 ounces each) cream cheese, softened
• 1-1/2 teaspoons minced fresh parsley
• 3/4 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 2/3 cup shredded cheddar cheese
• 2 tablespoons butter
• 5 eggs, beaten
• 1 tube (16.3 ounces) large refrigerated flaky biscuits
• 1 egg white
• 1 teaspoon water
• 16 miniature smoked sausage links

1. In a large bowl, beat the cream cheese, parsley, seasoned salt and pepper until blended. Stir in cheddar cheese; set aside. In a large skillet,heat butter until hot. Add eggs; cook and stir over medium heat until eggs are completely set.
2. Separate biscuits into eight pieces. On a lightly floured surface, roll each piece into a 5-in. circle. On each circle, spread about 2 tablespoons of cream cheese mixture to within 1/2 in. of edges.
3. In a small bowl, beat egg white and water; lightly brush over edges of dough. Top with scrambled eggs and two sausage links. Fold dough over; seal edges and press together with a fork.
4. Place on an ungreased
5. . Brush with remaining egg white mixture. Bake at 375u0b0 for 14-16 minutes or until golden brown.

cream cheese, parsley, salt, pepper, cheddar cheese, butter, eggs, flaky biscuits, egg, water, sausage

Taken from www.tasteofhome.com/recipes/smoked-sausage-pockets/ (may not work)