![]() Bake until the crusts are golden brown, 18 to 20 minutes, sprinkle with cheese over the tops during the last 5 minutes of baking and serve warm. Brush the tops with the egg mixture and cut small steam vents in each.ħ. Press top and bottom rectangle edges together, then crimp with a fork. Top each with a remaining dough rectangle. ![]() Brush them with some of the egg mixture, then place about 1/3 cup (1 3/4 oz./55 g) of the filling in the center of each. On the baking sheet, space 6 of the dough rectangles at least 1 inch (2.5 cm) apart. Pour the sauce over the potato filling and gently stir to coat. Stir in the cheese and mustard and season with salt and pepper. Repeat with the remaining milk, 1/2 cup (125 ml) at a time, then stir occasionally until the sauce thickens, about 2 minutes. Add 1/2 cup (125 ml) of the milk and stir until completely incorporated. ![]() In a saucepan over medium heat, melt the butter, then add the flour all at once and cook, whisking constantly, until deep golden brown, about 3 minutes. Drain well, transfer to a large bowl and toss with 1 tsp. Put the potatoes in a saucepan with 1 inch (2.5 cm) of water, cover and cook over medium heat until the potatoes are tender, about 10 minutes. Place on the prepared baking sheet and refrigerate until ready to use.Ĥ. Cut into 12 rectangles, each 4 by 5 inches (10 by 13 cm). On a floured work surface, roll out the dough into a 15-by-16-inch (38-by-40-cm) rectangle about 1/4 inch (6 mm) thick. Real ingredients combine inside croissant crust for a savory frozen breakfast on the go. Line a baking sheet with parchment paper.ģ. SAVORY INGREDIENTS IN A HOT BREAKFAST Each Hot Pockets bacon egg and cheese sandwich is loaded with Applewood bacon, reduced-fat cheddar cheese and scrambled eggs. Meanwhile, preheat an oven to 400☏ (200☌). Wrap well in plastic wrap and refrigerate for 30 minutes.Ģ. Transfer the dough to a work surface and shape into a disk. Add the cream cheese and pulse a few times, just until the dough comes together. ![]() To make the dough, in a food processor, combine the flour, salt and butter and process until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.
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