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Scrambled-Egg and Sausage Pocket Pastries

Recipe photo courtesy of Ngoc Minh Ngo

Everyone will love biting into the flaky whole-wheat crust of these homemade savory pop tarts. They're stuffed with scrambled eggs, sausage, and cheddar. See the step-by-step on how to make these pastries.

Source: Martha Stewart Living, March 2018
Total Time Prep Yield



Cook's Notes

These can be baked and then frozen for up to a month: Just transfer completely cooled pockets to a resealable plastic bag and freeze. Reheat in a 350-degree oven for 20 minutes.

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