Pancake Breakfast Pockets

I wanted to make breakfast hot pockets. I decided to modify my "McGriddle" pancake and make it thicker and more bread like so I can make it into a pocket.











Dough:

2 1/4 tsp yeast
1 cup buttermilk, warmed to 110-115
3TB  brown or maple sugar
2 TB butter, melted
1 egg
3 cups flour
1/3 cup maple crystals (See bottom of McGriddle's Recipe)



Filling:
8 eggs
3 TB milk
8 links sausage, cooked and sliced*
1 cup shredded sharp cheddar

* you can use bacon, diced ham, bulk sausage, meatless, or veggie crumbles if you want to sub


Dough:

In a stand mixer mix milk with sugar, add yeast and stir gently. Allow yeast to become foamy for 5-10 minutes.
Add butter and egg, mix well.

Slowly add flour changing to a dough hook about 1/2 way through. Add remaining flour and allow to knead for 5 minutes adding in crystals in the last minute of kneading.

Place in a greased bowl, cover and allow to rise for 45 minutes.

Divide dough into 10 pieces.



Whisk eggs and milk together until pale yellow, add to a greased skillet heated over medium low,









Cook and stir gently every few minutes but don't OVER stir..... cooking LOW AND SLOW is the way to go for good scrambled eggs.










When the eggs are almost done, add sliced sausage(or what ever meat you are using) and cheese, toss together gently.











Preheat oven to 350.
On a floured surface roll each dough piece into a 6 inch circle.











Add about 1/3 cup of the filling, fold over and seal the edges well.












Transfer to a greased baking sheet and repeat with remaining ingredients














Bake 20-25 minutes until golden brown, allow to cool completely, wrap well and freeze.

To reheat, wrap in a slightly damp paper towel and heat in 1 minute increments until hot!