Name: Breakfast Pockets
Prep time: 25 min
Cook time: 23 min
Total time: 48 min
Yield: 8 pockets
Ingredients: 1 (12 ounce) package bulk pork sausage; 2 cups shredded Jack cheese; 1 cup shredded carrots; 2 eggs; 3 green onions, chopped; 1 tablespoon grated Parmesan cheese; 1 teaspoon prepared yellow mustard; 1 teaspoon ground black pepper; 1 teaspoon Italian seasoning; 2 (8 ounce) cans refrigerated crescent roll dough (such as Pillsbury®)

Directions

Step 1

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

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Step 2

Preheat oven to 375 degrees F (190 degrees C).
Step 3

Combine cooked sausage, Jack cheese, carrots, eggs, green onions, Parmesan cheese, mustard, pepper, and Italian seasoning in a large bowl.
Step 4

Roll out dough onto a 9x13-inch baking pan. Separate into 8 rectangles; press perforations together to seal. Spoon 1/3 cup sausage mixture onto each rectangle; fold dough over the mixture and press edges to seal.
Step 5

Bake in the preheated oven until golden brown, 18 to 20 minutes.

Nutrition Facts

Per Serving:

462 calories; protein 18.7g; carbohydrates 24.7g; fat 31.1g; cholesterol 96.2mg; sodium 1009.9mg. Full Nutrition

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts