Lots of breakfast and lunch pockets

My daughter asked if we could make a bunch of pockets to stock their freezer for quick lunches and breakfasts for her family.  I like to cook and of course I said yes.
So Friday, I loaded up my bread machine with the bread part and just let each batch go through the kneading process.  Then I bagged up each batch of dough in a lightly oiled gallon zip bag and let them chil until we did the baking today.
You can make the dough just before you make the pockets but if the dough is able to chill and rest in the fridge for at least a few hours,  it rolls out so easy.

For the fillings- we made a double batch of the scrambled egg, sausage, potato and cheese ones.  Then with the last batch of dough,  half were filled with diced ham and grated cheddar and the other half were pepperoni, mozzarella and marinara sauce.

We made a total of 47 - each batch of dough makes 16 but I gave grand daughter Elizabeth one ball of dough to roll out.  She spent the whole time rolling out and adding flour to her one ball while we made the other 47.  I've tweaked the original Pinterest recipe a bit and here is how we like them

Breakfast and Lunch Pockets 

Dough
• 2 1/2 t yeast
• 1/2 c warm water 
• 3/4 C milk- heated in the microwave just to steaming
• 1/2 c vegetable oil
• 1/4 c sugar
• 1 egg- well beaten
• 1 tsp salt
• 4 c flour
• you can mix and knead the dough anyway you like but I like to put all the ingredients in my bread machine and let it knead it all to perfection.  
Filling
• 1 lb breakfast sausage
• 1 1/2 c frozen hashbrown potatoes
• 7  well beaten 
• 1 1/2 C cheddar cheese, shredded
• Cook and crumble the sausage until brown and then drain, then add the hashbrowns and heat through,  Add the eggs, stirring the whole time until the eggs are set.  Add some salt and pepper now if you want.  Just when the eggs start to look cooked,  stir in the cheese. 
• Set the filling aside while you move on to rolling out the dough. 

1. Preheat oven to 350°.
2. Punch down the dough and cut into 16 equal pieces.
3. Roll each piece into 7 in circle on a floured surface. Top with 1/3 c filling in the center of each dough circle then fold the ends up, then sides up and then lay on your baking sheets with all the folds on the bottom. This seals in the filling and it is not neccessary to wet the edges or spend lots of time crimping either.  
4.  No need to let rise again and Bake for 15-20 minutes or until brown.  
To freeze:
5. Allow to cool on the baking sheet. Once cooled, place in the freezer until frozen. Store in a zip bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.