Giant Breakfast Hot Pocket
Giant Breakfast Hot Pocket
Ingredients
For the Hot Pocket
- 1 refrigerated crescent dough sheet, 10-ounce package
- 5 large eggs, scrambled and cooked
- 5 breakfast sausage links, cooked and sliced
- 5 slices bacon, cooked until crispy and crumbled
- 5 processed cheese slices, such as American cheese
For the Sauces
- 1/2 cup Hidden Valley Nashville Hot Ranch dressing, divided
- 1 teaspoon Everything But The Bagel seasoning
For the Topping
- 1 cup shredded cheddar and Monterey Jack cheese blend
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 2 min•🌡️ 375
- 2
In a small bowl, combine 2 tablespoons of the Nashville Hot Ranch dressing with the Everything But The Bagel seasoning. This will be your 'Super Secret Breakfast Sauce' for brushing the edges.
⏱️ 1 min
- 3
Unroll the crescent dough sheet onto the prepared baking sheet. If using a rectangular dough sheet, ensure it's laid flat. If using crescent rolls, pinch seams together to form a solid rectangle.
⏱️ 1 min
- 4
Drizzle 1/4 cup of the remaining Nashville Hot Ranch dressing generously over one half of the dough, leaving a 1-inch border around the edges.
⏱️ 1 min
- 5
Evenly spread the cooked scrambled eggs over the sauced half of the dough. Arrange the sliced breakfast sausage links over the eggs. Sprinkle the crumbled bacon bits over the eggs and sausage. Lay the processed cheese slices over the entire filling.
⏱️ 3 min
- 6
Brush the exposed edges of the dough (the 1-inch border around the filling and the opposite half of the dough) with the 'Super Secret Breakfast Sauce' prepared in Step 2.
⏱️ 1 min
- 7
Carefully fold the plain half of the dough over the filling, aligning the edges. Press firmly around the edges with your fingers or a fork to seal the hot pocket completely.
⏱️ 2 min
- 8
Generously sprinkle the shredded cheddar and Monterey Jack cheese blend over the top of the sealed hot pocket.
⏱️ 1 min
- 9
Bake for 18 to 22 minutes, or until the dough is golden brown and puffed, and the cheese on top is melted and bubbly.
⏱️ 20 min•🌡️ 375
- 10
Remove from the oven and let rest for 2-3 minutes before slicing into individual portions. Drizzle with the remaining Nashville Hot Ranch dressing before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Giant Breakfast Hot Pocket
Ingredients
For the Hot Pocket
- 1 refrigerated crescent dough sheet, 10-ounce package
- 5 large eggs, scrambled and cooked
- 5 breakfast sausage links, cooked and sliced
- 5 slices bacon, cooked until crispy and crumbled
- 5 processed cheese slices, such as American cheese
For the Sauces
- 1/2 cup Hidden Valley Nashville Hot Ranch dressing, divided
- 1 teaspoon Everything But The Bagel seasoning
For the Topping
- 1 cup shredded cheddar and Monterey Jack cheese blend
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 2 min•🌡️ 375 - 2
In a small bowl, combine 2 tablespoons of the Nashville Hot Ranch dressing with the Everything But The Bagel seasoning. This will be your 'Super Secret Breakfast Sauce' for brushing the edges.
⏱️ 1 min - 3
Unroll the crescent dough sheet onto the prepared baking sheet. If using a rectangular dough sheet, ensure it's laid flat. If using crescent rolls, pinch seams together to form a solid rectangle.
⏱️ 1 min - 4
Drizzle 1/4 cup of the remaining Nashville Hot Ranch dressing generously over one half of the dough, leaving a 1-inch border around the edges.
⏱️ 1 min - 5
Evenly spread the cooked scrambled eggs over the sauced half of the dough. Arrange the sliced breakfast sausage links over the eggs. Sprinkle the crumbled bacon bits over the eggs and sausage. Lay the processed cheese slices over the entire filling.
⏱️ 3 min - 6
Brush the exposed edges of the dough (the 1-inch border around the filling and the opposite half of the dough) with the 'Super Secret Breakfast Sauce' prepared in Step 2.
⏱️ 1 min - 7
Carefully fold the plain half of the dough over the filling, aligning the edges. Press firmly around the edges with your fingers or a fork to seal the hot pocket completely.
⏱️ 2 min - 8
Generously sprinkle the shredded cheddar and Monterey Jack cheese blend over the top of the sealed hot pocket.
⏱️ 1 min - 9
Bake for 18 to 22 minutes, or until the dough is golden brown and puffed, and the cheese on top is melted and bubbly.
⏱️ 20 min•🌡️ 375 - 10
Remove from the oven and let rest for 2-3 minutes before slicing into individual portions. Drizzle with the remaining Nashville Hot Ranch dressing before serving.
⏱️ 3 min