Breakfast Pockets

Mornings can get a little hectic, and sometimes it's nice to be able to send WD to the bus stop with breakfast in hand.  Unfortunately commercial products like Hot Pockets are unconsumable when on a gluten-free diet.  For those hectic days, I like to have my homemade Breakfast Pockets in the freezer at the ready.

I start by making the same dough that I used in my Ginger Chicken Buns.

I let the dough rest for an hour.  It will have doubled in size.

These can be filled with just about anything.  I like to start by finely chopping half a small onion and sauteing them in a skillet.

I add a can of corned beef hash.  Personally I think the stuff is gross and looks like dog food, but all of the boys(including CG) love the stuff.  After a few minutes, it'll crisp up.

I divide the dough into 12 pieces and roll each piece into a 4"x7" rectangle on a floured surface.  I use tapioca flour on my counter.

The boys love hash with ketchup, so I squirt a ribbon of ketchup, add a couple tablespoons of the hash, and sprinkle shredded cheddar on top.

I fold the sides up, overlapping them,

and place them on a parchment lined cookie sheet seam side down.

For varieties sake, I filled half of the pockets with sausage and scrambled eggs.

Brush off any excess flour, and brush on some egg wash. With a sharp knife, slash across the tops a few times.

Bake at 375 for 20 minutes.  Ideally he'd be sitting down for breakfast, but on days when running to the bus stop is necessary, he can do it with one of these Breakfast Pockets in one hand and a banana or apple in the other.

Thanks for popping in and cooking with me.  I'm linking this up to Gluten-Free Homemaker's Gluten-Free Wednesdays.