Sunrise Pocket Filling
This Sunrise Pocket Filling brings together soft scrambled eggs, savory diced chicken sausage, and melted cheddar while everything is still warm, so the mix sets into a cohesive, hearty scoop. It’s simple but satisfying with a breakfast blend that’s easy to portion, freezer‑friendly, and built to tuck neatly into any pocket, wrap, or handheld. The result is a balanced, protein‑forward filling that feels comforting without being heavy.
Ingredients
| 48 Unit |
Whole Grain Rich Sweet Hawaiian Roll Dough (#16206)
|
|---|---|
| 24 Unit | Chicken Sausage Patties |
| 18 fl.oz. | Liquid Eggs |
| 1 tbsp. | Water |
| 3 C | Shredded Cheddar Cheese |
Chef Notes
1 pocket equals 1.0 oz grain eq. and 1.5 MMA per the USDA standards for child nutrition.
Directions
1 |
On the day before preparation, remove sausage patties and roll dough from freezer. Place roll dough on sheet pan sprayed with pan release spray. Slack both items in the refrigerator overnight. |
|---|---|
2 |
On the day of preparation, process thawed patties in the food processor to achieve a small dice consistency. Set aside. |
3 |
Using a 3rd hotel pan that is 1-4" deep, spray to prevent sticking. Add eggs and water. |
4 |
Cook in the oven at 350°F on combi mode for 5 minutes. Remove from oven, stir thoroughly, and return to oven for an additional 3 minutes. Remove and stir. |
5 |
While eggs are still warm, combine with the sausage and cheese. |
6 |
Using a #30 black scoop, scoop filling onto the sheet tray lined with parchment. Freeze for a minimum of 30 minutes if using the same day. Alternatively, you may cover with parchment and freeze for later use. |
7 |
For assembly, flatten one piece of dough into a circle with your hand. |
8 |
Place one scoop of filling in the center of the flattened dough. Pull edges together in the middle over the mixture until they overlap. |
9 |
Place onto parchment lined sheet pan with the seam side down. |
10 |
When all pockets are formed, place in the warming box at 100°F to proof for 30 minutes or until double in size. |
11 |
Bake immediately in the oven at 325°F on low fan speed for 12-15 minutes, or until rolls are golden brown. |
12 |
Remove from oven and take to line for service. Alternatively, you can place on a pan/tray in a bun bag in the warmer (hold warm at 135°F). |
13 |
Serve. |
14 |
*Note: Pockets can be frozen after forming, before proofing if desired. To do so: place pockets on lined sheet pan and freeze. When ready, slack in refrigerator overnight or at room temperature for 1 hour. Begin at proofing and follow remaining steps. |
48 Pockets