Pocket recipe:
1 1/2 cups water
2 1/2 tablespoons margarine
2 tablespoons molasses (or honey)
2 cups whole-wheat flour
2 cups all-purpose flour or bread flour
1 1/2 teaspoons salt
1 1/2 teaspoons yeast
Put on dough cycle in the bread machine.
Filling:
1 small bag of frozen hashbrowns
6 slices bacon
1 cup diced ham
6 eggs
3 green onions
1 1/2 c. shredded mozza cheese
((You may add other fillings for lunch or dinner pockets. I use pepp. and cheese, chicken with broc and cheese and a big slew of different ones for my family))
This recipe made 11 really BIG (adult sized) breakfast pockets so you could divide the dough even smaller for munchkin sized ones.
I had my bacon already cooked so all i had to do was fry the hashbrowns and scramble the eggs. Mix everything except the cheese together and let cool. Once cool mix in the cheese and season with salt and pepper to taste.
Divide dough into 11. Roll until about the size of a pita it will be VERY thin. Brush dough with melted butter and put aprox 1/2 c. of filling in the middle. now bring up both the sides and pinch together. It will look kind of like a big perogi laying on it's back. Gently turn it over into your hand and place on greased baking sheet pinched side down. Tuck the ends under.
Let rise for 10-15 minutes.
Bake at 375 for 25minutes
Remove from oven and brush tops with melted butter and I sprinkled mine with fresh cracked pepper and cracked sea salt.
Move to cooling wrack so that they don't get soggy.
When cooled wrap in paper towel and put in a freezer bag.
TO HEAT:
Microwave on high for 2-3 minutes
