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Spinach and Cheese Breakfast Pockets

Name: Spinach and Cheese Breakfast Pockets
Prep time: 1500 s
Cook time: 1080 s
Total time: 2580 s
Yield: 4
Ingredients: 2 large eggs; 1 cup Cheese ricotta whole milk; 1 cup basil chopped; 1/4 cup sun-dried tomatoes finely chopped; 1/4 tsp red pepper flakes; 1/2 tsp salt; 2 refrigerated rolled pie crusts; 15 gm sesame seeds

43'

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Not included in this recipe

Fish

Crustaceans

Breakfast

Fish-free

Crustaceans-Free

Ingredients

Servings

- 4 Portions +

Egg, whole, raw, fresh

2 large eggs

Cheese, ricotta, whole milk

1 cup Cheese, ricotta, whole milk

Basil, fresh

1 cup basil, chopped

Tomatoes, sun-dried

1/4 cup sun-dried tomatoes, finely chopped

Spices, pepper, red or cayenne

1/4 tsp red pepper flakes

Salt, table

1/2 tsp salt

Pie crust, refrigerated, regular, unbaked

2 refrigerated rolled pie crusts

Seeds, sesame seeds, whole, dried

15 gm sesame seeds

Spinach and Cheese Breakfast Pockets

Nutri value

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Instructions

4 Steps

43'

Total

25'

Preparation

18'

Cooking

Waiting

Step by step

1 of 4

10'

Preheat Oven and Prepare Baking Sheet

Heat oven to 400°F. Line large rimmed baking sheet with parchment paper. In small bowl, whisk together 1 egg with 1 tablespoon water; set aside.

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2 of 4

Combine Filling Ingredients

In medium bowl, combine ricotta, spinach, basil, tomatoes, red pepper, remaining egg and 1/4 teaspoon kosher salt.

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3 of 4

10'

Prepare Pie Wedges

Unroll pie crusts and cut each into 4 wedges. Divide ricotta mixture among wedges (about 3 tablespoons for each), placing on 1 side. Fold dough over filling and press edges with fork to seal.

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4 of 4

18'

Transfer and Bake

Transfer to prepared baking sheet. Brush tops with egg mixture and sprinkle with sesame seeds, if desired. Bake until golden brown, 16 to 20 minutes.

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