Breakfast Pizza Pockets
For a fun twist on your mornings, try these Breakfast Pizza Pockets! Sausage, eggs, spinach, and cheese are wrapped inside a flaky pizza dough ball and the whole thing is brushed with garlic butter. It's a treat!
Servings: 12
Calories:
Ingredients
- 16 ounces ground chicken sausage
- 7.5 ounces frozen chopped spinach
- ½ teaspoon salt
- 6 count large eggs
- ⅓ cup cottage cheese
- ¼ cup water or milk
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 cans refrigerated pizza dough
- shredded Monterey Jack cheese
Garlic Butter Glaze
- 1 ½ tablespoon salted butter melted
- 2 tablespoon extra-virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
Instructions
- Start out by prepping your ingredients.
- Cook the ground sausage on medium-high heat until done, using a spatula to create small crumbles. Drain any oil and set aside.
- Sauté the frozen spinach until soft, seasoning with ½ tsp. of salt. Set aside.
- In a small bowl, whisk together the eggs, cottage cheese, water, 1 tsp. of salt, and the black pepper.
- Pour into a skillet and slowly scramble on low heat. Set aside.
- Preheat your oven to 400℉.
- Roll one can of pizza dough out into a thin rectangle on a parchment paper-covered surface. Cut the dough into 6 equal pieces.
- Add a spoonful of sausage, spinach, and eggs to the middle of one piece. Sprinkle the shredded cheese on top.
- Fold the dough over to completely cover the toppings. Pinch to seal, then flip the pocket over. Repeat with the remaining can of dough and the remaining pieces.
- Add some parchment paper to a baking sheet. Place the pizza pockets on the sheet.
- Bake for 18 minutes until golden brown. Turn the oven off, and let the pizza pockets sit for another 2 minutes.
- Mix together the garlic butter ingredients and brush the liquid on top of the pizza pockets.
- Serve with sausage gravy, salsa, or sriracha to dip. Enjoy!