Egg Pockets is a traditional American recipe for a classic dish of Pillsbury-type rolls stuffed with a mix of soft-boiled eggs, ham, herbs and onion with three-cheese ranch dressing. The full recipe is presented here and I hope you enjoy this classic American version of: Egg Pockets.
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Ingredients:
4 soft-boiled eggs, peeled and chopped
60ml three-cheese ranch dressing
generous pinch of dried dill
generous pinch of dried parsley
75g diced cooked ham (or fried bacon pieces)
1 tbsp onion, minced
4 unbaked Pillsbury-style crescent rolls
salt and freshly-ground black pepper, to taste
Method:
Combine the eggs, ranch dressing, dill, parsley, ham and onion in a bowl. Season to taste with salt and freshly-ground black pepper. Make the crescent rolls according to the recipe then place 1/4 of the filling mix onto each crescent triangle. fold in the edges to form a rectangle and pinch the edges to seal.
Place on a greased baking tray, with the seam side down, then transfer to an oven pre-heated to 180&x00B0;C and bake for about 15 minutes, or until golden and cooked through. Serve with a breakfast sausage (the Oxford sausage is ideal) and accompany with more ranch dressing.
