Breakfast Pizza Pockets

Breakfast Pizza Pockets

Serving Size: 4

Nutritional Information: Per 1/4 recipe: Calories 530, Fat 42g, Saturated Fat 11g, Cholesterol 170mg, Sodium 860mg, Carbohydrate 28g, Fiber 1g, Sugars 4g, Protein 11g

Qty Ingredient
2 sheetsFroxen pie dough (thawed)
3 Eggs (divided)
1 pinchSalt
1 pinchPepper
1 tablespoonsButter
1/4 cupPizza sauce
16 slicesPepperoni
1/4 cupMozzarella cheese (shredded)
1/2 cupRanch dressing

Directions:

  1. Preheat oven to 350°F.
  2. Unroll pie crusts. Cut four 4-inch squares from each round of pastry to make a total of 8 squares.
  3. Whisk together 2 eggs, salt and pepper. Heat butter in large nonstick skillet set over medium heat; cook eggs for 3 to 5 minutes or until set and soft curds form. Let cool slightly.
  4. Spread pizza sauce over half of the pastry squares; top with pepperoni, mozzarella and scrambled eggs. Whisk remaining egg with 1 tsp cold water; brush edges of rectangles with some of the beaten egg. Top with remaining pastry squares and press edges to seal with tines of fork. Brush tops with beaten egg.
  5. Place pockets on parchment paper–lined baking sheet. Bake for 25 to 30 minutes or until golden brown and crisp. Serve with ranch dressing for dipping.