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Quick and Easy Bacon, Egg and Cheese-Filled "Pockets"

What is it about hand-held food that just makes it seem more….fun?

I'll admit, I am a sucker for "small bites" – especially when they're encased in flaky dough. And I've rounded up four delicious recipes for quick and easy hand pies that will take you from morning, through lunchtime, after-school and (of course) dessert!

These petite pies take full advantage of short-cut ingredients like refrigerated pie crusts and crescent roll dough, so you can get to the fun part – eating! – right away. And don't hesitate to swap out or add your favorite ingredients, as these recipes are all super adaptable and easy enough to get the kids in on the action. Even the shapes can be whatever you like – hearts, circles, triangles – it's all good here!

And don't toss those pie crust trimmings! Scroll to the bottom and I'll show you a delicious way to use them.

Let's do this!

Breakfast: Bacon, Egg and Cheese-Filled "Pockets"

Breakfast is a mad rush around here – but these breakfast "pockets" will save the day! Bacon, egg and cheese are neatly wrapped up and baked in crescent roll dough, which means that the kids can grab and go – even when there's no time to spare!

RECIPE: Bacon, Egg and Cheese-Filled "Pockets" (adapted from Pillsbury)

Yields: 4

Ingredients:

  • 1 package refrigerated crescent rolls
  • 1 tablespoon olive oil
  • 4 eggs, beaten
  • 4 slices bacon, chopped, cooked till crisp and well drained
  • ½ cup shredded cheddar
  • 1 egg beaten with 1 tablespoon milk
  • poppy seeds, for sprinkling

Directions:

  1. Pre-heat oven to 375; line a baking sheet with parchment paper and set aside.
  2. Heat olive oil in a medium skillet over medium heat. Combine eggs, shredded cheese and cooked bacon in a bowl – season with salt and pepper. Pour into the skillet and cook, stirring gently, till eggs are cooked through. Remove from heat and let cool till warm.
  3. Unroll and separate the dough into four rectangles – place on your prepared baking sheet. Divide the egg mixture evenly among the rectangles, placing each portion on one half of each rectangle. Fold the unfilled halves over and press edges gently to seal. Brush with beaten egg and sprinkle with poppy seeds.
  4. Bake for 25 minutes or till golden brown. Serve warm.

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All images via Sheri Silver

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