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Sausage Breakfast Pockets
Sausage Breakfast Pockets

Before you jump to Sausage Breakfast Pockets recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

Deciding to eat healthily has many benefits and is becoming a more popular way of life. The overall economy is affected by the number of men and women who are dealing with diseases such as hypertension, which is directly linked to poor eating habits. Although we’re always being advised to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. It is likely that a lot of people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, however, to make some small changes that can start to make a difference to our everyday eating habits.

The first change you can make is to pay more attention to what you buy when you shop for food since it is likely that you have the tendency to pick up many of the things without thinking. For instance, have you ever checked how much sugar and salt are in your preferred cereal? One wholesome alternative that can give you a great start to your day is oatmeal. If you’d rather not eat oatmeal on its own, try adding fresh fruits that can supply you with other healthy nutrients and as such, one modest change to your diet has been achieved.

All in all, it is easy to start making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to sausage breakfast pockets recipe. To make sausage breakfast pockets you need 5 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Sausage Breakfast Pockets:
  1. Take 8 oz crescent dough
  2. Prepare 1/2 cup shredded chedder cheese
  3. Take 2 oz cream cheese
  4. You need 1 tbsp dried parsley flakes
  5. You need 1/4 lb cooked pork sausage
Instructions to make Sausage Breakfast Pockets:
  1. preheat oven at 375
  2. unroll tube and seperate into 4 rectangles
  3. cook pork sausage and strain
  4. combine in bowl sausage, chedder chesse, cream cheese and parsley
  5. spoon mixture onto rolls divided evenly between the 4
  6. bring the 4 corners toghter pinch and twist to seal
  7. bake for 14-16 min or until golden brown

For breakfast puff pastry pockets, you can be creative with what you put inside. My favorite filling is Neese's sausage, a peppery cheddar cheese and then a couple of slices of cooked apples. I love apples in savory dishes like in this apple and Italian sausage pie. In a bowl, dissolve yeast in water. Add enough remaining flour to form a soft dough (do not knead).

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