WESTERN SAUSAGE & EGG POCKETS
RECIPE TYPE
Pork
SERVES
SERVES: Yields 12 pockets
Prep Time: 30 min
Bake Time: 20 min
Ingredients
1 pkg (450g) Longo’s Original Pork Breakfast Sausages, casings removed
1/2 cup each diced onion and red pepper
1 tbsp (15 mL) Longo’s Country Churned Salted Butter
12 Longo’s Enriched Coop Large Eggs
Pinch salt and pepper
2 pkg (700g each) Longo’s Traditional or Whole Wheat Pizza Dough
12 tbsp Longo’s Mild or Medium Salsa (plus extra to serve, optional)
2 1/2 cups grated Longo’s Grass Fed Medium Cheddar Cheese
Directions
Brown sausage meat with onion and red pepper in large, nonstick skillet over medium heat. Remove to plate.
Wipe out skillet and return to heat along with butter. Whisk eggs; scoop out 2 tbsp of egg and set aside. Whisk salt and pepper into remaining egg; add to skillet and cook, stirring occasionally, for 3 to 4 minutes or until just softly scrambled. Remove from heat.
Roll each package of pizza dough into a 12 x 18-inch rectangle; cut each rectangle into 6 squares for a total of 12 squares. Spread 1 tbsp of the salsa on one side of each dough square. Divide scrambled eggs, sausage and cheese among squares, placing on top of salsa. Lightly stretch and fold over dough, pinching seams to enclose. Carefully transfer to baking sheets lined with Longo’s Parchment Paper, then reshape as needed.
Whisk reserved egg with a little water; brush overtop of dough. Bake pockets for 20 minutes in a preheated 400°F oven, rotating trays once for even cooking. Serve warm pockets with extra salsa, if using.
(Make-ahead: Refrigerate cooked pockets for up to 4 days or freeze, individually wrapped, for up to 1 month. Reheat pockets individually in the microwave).
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving (1 pocket): 500 calories
Protein 27g | Fibre 2g |
Fat 16g | Sugar 1g |
Carbs 58g | Sodium 890mg |
