Breakfast – Grab and Go February 7, 2010Posted by Chad in Food.
If you’re the normal type of person that likes to sleep in a few extra minutes, but also not have to pay five to six bucks in the drive thru for a coffee and breakfast sandwich, have I got a deal for you.
It takes a little bit of time, but overall is more convenient and cheaper. It’s a self contained breakfast sandwich!
Some folks get fussy when this is called a pasty, because it’s made with bread dough instead of pastry dough. This tastes more like a kolache with breakfast materials instead of fruit filling.
Simple and delicious, we’re here to show you a ton of shortcuts.
They’re about the size of a golf ball. The instructions say take them out and lay in a greased pan for a few hours to thaw. Don’t grease the pan, I usually just put them on parchment paper to thaw. About 6 of them on a single half sheet pan. Let rise for a few hours.
Next, the filling. Cook bacon or sausage, but not a lot. 2 normal size sausage patties, or about 4 slices of bacon are perfect for all 6 rolls. Just make sure they’re chopped up nicely before or after cooking. It takes about 1 egg for every 2 rolls, so scramble up 3 total eggs, but leave them a little under done. At the last minute, mix in the meat mixture evenly, then pull it all into a bowl and let cool a bit.
Roll out the dough into little disks, as flat as you can make them. Take one egg and beat it with 2 tablespoons of water in a small bowl. Split up the egg and meat mixture onto each disk, compressing it as much as you can. Add a little shredded cheese to each if you’d like. Then, with your finger, dip it in the egg water mixture, and run it around 1/2 of the edge of the dough, coming in about 1/2 inch. Fold that over on top of the rest, making sure everything is well contained. Then take a fork and lightly roll it to crimp the edges. Make it look like this image. With a small brush you can also lightly coast the tops with the egg water mix. Finally, stick the tops a few times with a fork, this gives any steam someplace to go besides making a huge mess in the oven.
Then bake at 350 degrees for 20 minutes.
Making them for the week? When they’ve come out of the oven and cooled, put them in a baggie in the fridge. Each morning, just grab one or two, heat it in the microwave till nice and hot, and enjoy. No mess weekday breakfasts.
To make a complete batch took about 2 minutes to set out the dough. Then about 10 min to cook the meat and eggs. Stuffing all six, folding, crimping, etc., was only a couple minutes. Then 20 min in the oven and they came out golden brown and delicious.