Savory Breakfast Pop-Tarts (Print Version)

# Ingredients:

→ For the sausage gravy filling

01 - ¼ pound breakfast sausage
02 - 2 tablespoons all-purpose flour
03 - 1¼ cups whole milk
04 - ¼ teaspoon seasoned salt
05 - ½ teaspoon black pepper
06 - ½ teaspoon minced fresh rosemary (optional)
07 - 1 pinch dried sage (optional)

→ For the egg filling

08 - 5 large eggs, scrambled
09 - 1 cup shredded cheddar or Jack cheese (optional for topping)
10 - Seasoning blend of choice for sprinkling

→ For the pastry dough

11 - 3 cups all-purpose flour
12 - 1 teaspoon salt
13 - 1 cup vegetable shortening
14 - ½ cup butter, cold
15 - 1 large egg
16 - 1 tablespoon white vinegar
17 - 5 tablespoons cold water

→ For assembly

18 - 1 large egg plus 2 tablespoons water (for egg wash)

# Instructions:

01 - Heat a large skillet over medium-high heat and cook the breakfast sausage, breaking it apart as it cooks until browned with crispy bits, about 5-7 minutes. Don't drain the fat.
02 - Stir flour into the sausage and fat until fully absorbed. Cook for 2-3 minutes to eliminate raw flour taste. Gradually whisk in milk, reduce heat to medium-low, and stir until thickened, about 4-5 minutes.
03 - Remove gravy from heat and stir in seasoned salt, pepper, and optional herbs. Set aside. In a separate skillet, scramble the 5 eggs to your liking and set aside.
04 - Preheat oven to 375°F. In a large bowl, mix flour and salt. Cut in shortening and butter with a fork until mixture resembles pea-sized crumbs.
05 - In a separate bowl, whisk together 1 egg, vinegar, and cold water. Pour into flour mixture and stir just until it forms a dough ball.
06 - Roll out half the dough on a floured surface to ⅛-inch thickness. Cut into 3x4-inch rectangles - you'll need 2 rectangles per pop-tart (top and bottom).
07 - Place bottom crusts on parchment-lined baking sheets. Brush edges with egg wash, then add scrambled eggs and sausage gravy. Top with second crust and crimp edges with a fork to seal.
08 - Brush tops with egg wash and sprinkle with cheese and seasonings if desired. Bake for 25 minutes until golden brown. Cool for 5 minutes before serving.

# Notes:

01 - Don't drain the sausage fat - it adds flavor and helps thicken the gravy naturally.
02 - Work with half the dough at a time for easier rolling and cutting.
03 - The pop-tarts won't expand much during baking, so you can place them fairly close together.
04 - Make sure to seal the edges well with a fork to prevent filling from leaking out.

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