Homemade Hot Pockets with Chicken Sausage, Red Pepper, and Cheddar Recipe

Ingredients

• 2 sheets puff pastry, thawed
• 2 tablespoons butter
• 4 breakfast chicken sausage links, chopped
• 1 red pepper, finely chopped
• 1/4 red onion, finely chopped
• 7 eggs
• 1 cup grated cheddar cheese
• 1 green onion, finely chopped

Instructions

1. 1

   Prepare the filling: In a skillet, melt the butter over medium heat. Add the chopped breakfast chicken sausage and cook until browned and cooked through. Stir in the finely chopped red pepper and red onion, cooking until softened, about 3-4 minutes.

2. 2

   Cook the eggs: In a bowl, beat the eggs and pour them into the skillet with the sausage and vegetables. Cook gently, stirring occasionally until the eggs are scrambled and fully cooked. Remove the filling from heat and mix in the grated cheddar cheese and chopped green onion, then allow the mixture to cool slightly.

3. 3

   Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

4. 4

   Assemble the hot pockets: On a lightly floured surface, roll out each sheet of thawed puff pastry. Cut each sheet into squares (about 4×4 inches). Spoon an equal amount of the cooled filling onto the center of each square.

5. 5

   Seal the pockets: Fold each pastry square over the filling to create a triangle or rectangle and press the edges firmly with a fork to seal, ensuring the filling doesn’t escape during baking.

6. 6

   Bake: Place the assembled hot pockets on the prepared baking sheet and bake in the preheated oven for 18-22 minutes or until the pastry is golden brown and puffed.

7. 7

   Serve: Remove from the oven and let them cool for a few minutes before serving warm.