Breakfast Pockets

this recipe was something I tasted because my mom made them as a "to-go" breakfast when they traveled to my house one early morning. So they ate them cold but everyone voted they were better when they were fresh out of the oven or reheated. She got the recipe from Emeril who actually made it with pie crust dough -- but i thought my mom's alteration was really good and easier! (not to mention less fattening?)


Breakfast Pockets

1 c minced green onion, sauteed in 1 T oil 'til soft.

add:
1 c diced fresh mushrooms
2 t minced garlic - sautee til golden, about 4 min.

add:
1 t. fresh thyme (or a little less if you use dried)
1 t. seasoning salt

cool and add:
1 c diced, cooked chicken (or ham)
2 c blanched, chopped broccoli
1 1/2 T breadcrumbs
1 beaten egg
salt and pepper

Tube of refrigerater biscuits (or croissants if you want, or pie crush like Emeril) Roll thin and make into turnovers, or place in muffin cups and stuff with filling. You can put a little grated cheese inside or on top if you want and bake for 10 min. at whatever temperature the biscuit package says. Also -- you can choose to brush the turnovers with egg-wash before baking if you want them shinier-golden brown.