The holidays are no longer “around the corner”. They are here people! Soon, our homes will be filled with family and friends. My biggest dilemma…??
The breakfast menu. I have a difficult time deciding what to cook. What time should I get up to cook? Will everyone like what I choose? And so on..
Over the next few weeks, I am going to share a few breakfast recipes that are fast, easy, and loved by all. Well, at least most .
I made my very own version. Well, Anne’s version .
Cut pastry into 12 rectangles. Fill 6 with ham and cheese.
Brush sides with egg wash to “glue” two rectangles together.
Press all 4 sides together with fork.
Poke a few hole to let steam out.
Brush tops with egg wash too.
Bake @375 for 25-30 minutes or until golden brown.
Allow to cool for a few minutes.
Reminder: Don’t be a piggie. Nothing tastes good when the roof of your mouth is burnt .
Homemade Hot Pockets
One package frozen puff pastry (2 sheets per package); make sure to thaw overnight or 45 minutes before preparation.
1 cup cooked ham (I bought the cubed kind for use in omelets)
1 cup mild cheddar cheese , shredded (sharp would be tasty too)
1 egg, beaten for egg wash (to “glue” pockets together and brush on top)
Preheat oven to 375 degrees.
Line baking sheet with parchment paper. If you don’t have this paper, then spray pan with non-stick spray.
Roll out each thawed puff pastry.
Cut each sheet into 6 rectangles. You will have 12 total rectangles.
Place ham and cheese on 6 rectangles.
Brush egg wash along sides of rectangle.
Place matching rectangle on top and press together using end of fork.
Poke 2 or 3 holes in the top of each pastry.
Brush with egg wash.
Bake for 25-30 minutes, or until golden brown.
Allow to cool for a few minutes. Piggies get their mouth burnt..believe me I know from experience .
Eat and enjoy.
These hot pockets can be made ahead of time. You can leave them covered on the pan in the refrigerator overnight, pop them in first thing for breakfast. I am sure you can freeze them as well, but I don’t have a tutorial for that.
Other ingredient ideas: