Brunch Pockets

Main Ingredients:

• 1 (12-ounce) package Little Sizzlers® Sausage Links
• 2 cups chopped broccoli
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 8 large eggs, beaten
• 5 teaspoons Dijon mustard, divided
• 2 cups buttermilk baking mix
• 1/2 cup cornmeal
• 1/2 cup water
• 1 cup shredded Swiss cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise

Instructions

1. 1

   Heat oven to 400°F.

2. 2

   In skillet, cook sausage links according to package directions; drain, reserving 1 tablespoon drippings. Slice sausage into 1/2-inch pieces.

3. 3

   In same skillet, cook broccoli, onion and garlic 3 to 5 minutes. Add eggs; cook until soft scrambled. Stir in sausage and 2 teaspoons mustard.

4. 4

   In bowl, mix baking mix, cornmeal and water until soft ball forms. Roll dough into ball on clean surface dusted with small amount of baking mix; knead a few times. Divide dough into 4 equal parts; roll each into 8-inch square.

5. 5

   Spoon 1/4 of sausage filling onto each square; top with cheese. Fold sides over filling; roll up ends. Seal with fork. Place on baking sheet. Bake 12 to 15 minutes or until golden brown.

6. 6

   Meanwhile, in small saucepan, stir together sour cream, mayonnaise and remaining 3 teaspoons mustard. Cook over low heat 5 minutes or until heated thoroughly. Spoon sauce over pockets.