Spinach and Cheese Breakfast Pockets

Name: Spinach and Cheese Breakfast Pockets
Prep time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 2 large eggs, divided; 1 c. ricotta cheese; 1 c. baby spinach, roughly chopped; 1 c. basil, chopped; 1/4 c. sun-dried tomatoes (about 9), finely chopped; 1/4 tsp. red pepper flakes; Kosher salt; 2 refrigerated rolled pie crusts (from 15-ounce box); Sesame seeds, for sprinkling

By The Good Housekeeping Test KitchenPublished: Jan 3, 2018

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Danielle Occhiogrosso

Yields:

Active Time:

20 mins

Total Time:

40 mins

Impress your brunch guests with these cheesy hand pies.

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Ingredients

2 large eggs, divided
1 cup ricotta cheese
1 cup baby spinach, roughly chopped
1 cup basil, chopped
1/4 cup sun-dried tomatoes (about 9), finely chopped
1/4 tsp. red pepper flakes
Kosher salt
2 refrigerated rolled pie crusts (from 15-ounce box)
Sesame seeds, for sprinkling

Directions

1. Step 1Heat 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.
2. Step 2In medium bowl, combine ricotta, spinach, basil, tomatoes, red pepper, remaining egg and 1/4 teaspoon kosher salt.
3. Step 3Unroll 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.
4. Step 4Transfer to prepared baking sheet. Brush tops with egg mixture and sprinkle with sesame seeds, if desired. Bake until golden brown, 16 to 20 minutes.

AIR FRYER INSTRUCTIONS: Heat air fryer to 380°F. Brush air-fryer basket with oil. Assemble breakfast pockets, then brush tops of dough with egg wash and sprinkle with sesame seeds. Working in batches, add 2 pieces at a time to air-fryer basket and air-fryer until golden brown, 10 to 12 minutes.

NUTRITIONAL INFORMATION (per serving): About 295 calories, 18 g fat (8 g saturated), 8 g protein, 390 mg sodium, 28 g carb, 1 g fiber.

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