Homemade Breakfast Hot Pockets

• 1 whole Red Pepper Finely Chopped
• 1/4 whole Red Onion, Finely Chopped
• 2 Links Chicken Sausage
• 1 Tablespoon Extra Virgin Olive Oil
• 3 whole Eggs
• 1/4 cups Liquid Egg Whites
• 1 package (about 16 Oz. Size) Store-Bought Whole Wheat Pizza Dough

1. Preheat oven to 450u0b0F and grease a baking sheet.
2. In a large skillet over medium-high heat, saute peppers, onion and sausage with olive oil for about 5 minutes until peppers are softened and sausage is heated through. Add eggs and egg whites and mix with a spatula to scramble eggs within the pepper, sausage mixture. Once eggs are cooked (about 1-2 minutes), remove from heat and set aside.
3. On a floured surface, divide dough into 2 pieces. Then cut each piece into 4 equal pieces. Roll each of the 8 pieces out into a somewhat rectangular shape. Fill each piece with about 1/4 cup of the egg/sausage/pepper mixture and fold dough over, sealing closed by pressing together with your fingertips.
4. Place each pocket on the baking sheet. Spray pockets with more baking spray before baking.
5. Bake for 10-12 minutes until dough starts to turn golden brown and is fully cooked.
6. Remove from oven and let cool completely. Wrap each pocket in aluminum foil and freeze.
7. Reheat in microwave or toaster oven when ready to eat.

red pepper, ubc, chicken sausage, olive oil, eggs, ubc, dough

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/homemade-breakfast-hot-pockets/ (may not work)