First thing's first! Get the full recipe here. Make the dough according and filling according to recipe directions.
These hot enclosed sandwiches are easy to bake and convenient to take. Try our Gluten-Free Breakfast Pocket recipe made with an herbaceous gluten-free crust filled with eggs, sausage, and hash browns. We'll show you how they come together in just 3 easy steps.
Don't forget to check out our full recipe for Gluten-Free Breakfast Pockets!
Roll out dough to a 16x12-inch rectangle on a lightly floured surface. Cut into 12 (4-inch each) squares.
Place filling in the middle of 6 squares, leaving a 1/8-inch border.
Apply egg white along edges of filled pastry squares; cover with remaining squares.
Use a fork to crimp and seal pastry edges; cut two vent slits diagonally into top of dough. Brush tops with egg white and sprinkle with sea salt before baking.