Ingredients
- 2 tbsp olive oil
- 4 oz button mushrooms, finely chopped
- Salt to taste
- 8 oz ButcherBox Breakfast Sausage
- 1 cup dino kale, finely chopped
- 1 box pie crust, thawed
- 8 oz sharp cheddar, shredded
- 1 egg, whisked
- 2 tablespoons everything but the bagel seasoning
Instructions
- Preheat the oven to 375°F.
- Heat a cast iron skillet over medium heat, add the olive oil. When oil shimmers, add the mushrooms and cook down 3-5 mins. Add salt to taste.
- To mushrooms, add the breakfast sausage. Cook for 5-7 mins breaking into small bits. Once the sausage is completely cooked through and no pink remains, add the kale and cook an additional 2 minutes. Allow the sausage mixture to cool 15 minutes.
- Meanwhile, prep your crust. On a lightly floured surface, roll out the thawed dough. Using a biscuit cutter (or mason jar!) cut circles of dough and place on a parchment lined baking sheet (makes about 10-12 circles).
- Scoop 2-3 tablespoons of the cooled breakfast sausage mixture to center of half the circles of crust. Top the sausage with 1 tbsp of shredded cheese.
- To close each hand pie, brush the edges with the whisked egg, place a solo crust circle on top and press down with your fingers to seal. Using a fork, crimp the edges to ensure the meat does not leak out while baking.
- Brush the tops with remaining whisked egg and sprinkle with everything bagel seasoning. Cut small holes into the top of each hand pie to allow the steam to escape.
- Bake the pies for 26-28 minutes.
- Remove from the oven, top with remaining cheese and return to the oven for 2-3 minutes until golden and the cheese has melted.
- Remove from the oven and allow to cool 5 minutes before serving.
Ingredients
- 2 tbsp olive oil
- 4 oz button mushrooms, finely chopped
- Salt to taste
- 8 oz ButcherBox Breakfast Sausage
- 1 cup dino kale, finely chopped
- 1 box pie crust, thawed
- 8 oz sharp cheddar, shredded
- 1 egg, whisked
- 2 tablespoons everything but the bagel seasoning
Instructions
- Preheat the oven to 375°F.
- Heat a cast iron skillet over medium heat, add the olive oil. When oil shimmers, add the mushrooms and cook down 3-5 mins. Add salt to taste.
- To mushrooms, add the breakfast sausage. Cook for 5-7 mins breaking into small bits. Once the sausage is completely cooked through and no pink remains, add the kale and cook an additional 2 minutes. Allow the sausage mixture to cool 15 minutes.
- Meanwhile, prep your crust. On a lightly floured surface, roll out the thawed dough. Using a biscuit cutter (or mason jar!) cut circles of dough and place on a parchment lined baking sheet (makes about 10-12 circles).
- Scoop 2-3 tablespoons of the cooled breakfast sausage mixture to center of half the circles of crust. Top the sausage with 1 tbsp of shredded cheese.
- To close each hand pie, brush the edges with the whisked egg, place a solo crust circle on top and press down with your fingers to seal. Using a fork, crimp the edges to ensure the meat does not leak out while baking.
- Brush the tops with remaining whisked egg and sprinkle with everything bagel seasoning. Cut small holes into the top of each hand pie to allow the steam to escape.
- Bake the pies for 26-28 minutes.
- Remove from the oven, top with remaining cheese and return to the oven for 2-3 minutes until golden and the cheese has melted.
- Remove from the oven and allow to cool 5 minutes before serving.