Recipe by PugGrannie
Little breakfast pies that you can freeze, then thaw and bake as directed. Good addition to a brunch. *PLEASE NOTE*--Karen=^..^= had some good suggestions. Please see her review.
Top Review by Karen=^..^=
My husband really enjoyed these little pockets. I baked two batches of them to keep in the fridge and freezer for him to heat up when he gets up in the morning. The first batch, I followed the instructions, but it was hard to roll those little biscuits into 4 inch rounds without them bouncing back. Also, the recipe doesn't state to use the pricked biscuits on top. (It may seem obvious, but beginner chefs might not understand.) The second batch I made, I used jumbo biscuits (8 to a tube, but larger) and they were much easier to work with. They kept their shape and didn't bounce back after being rolled and also made a bigger pocket for bigger appetites! For this batch, I pricked the tops AFTER the pockets were assembled and it was much easier. This recipe can be adjusted to whatever kinds of meats and cheeses you happen to want to use up or have on hand and I will make it again. Thanks! Made for Pick A Chef Fall 2007
- 10 refrigerated buttermilk biscuits
- 5 slices Canadian bacon
- 5 slices swiss cheese
- 2 tablespoons country-style dijon mustard
- 1 egg yolk, slightly beaten
- 2 tablespoons butter or 2 tablespoons margarine
- 2 medium red apples, such as Rome Beauty, cored and sliced
Directions See How It's Made
- Heat oven to 350 degrees.
- On lightly floured surface, roll each biscuit into a 4" circle; prick half of the circles decoratively with fork.
- Divide bacon, cheese, and mustard evenly among 5 (not pricked) circles leaving a 1/2" border. Trim cheese to fit, if necessary.
- Top with 5 pricked biscuit rounds; press edges with fork to seal completely.
- Brush top with egg yolk.
- Bake 12 minutes or until golden.
- Meanwhile, melt butter in 10" skillet over medium heat; add apple slices and cook turning once, until golden, about 8 minutes.
- Serve Pockets together with apple slices.