Toasty Breakfast Pockets

THESE MINI BREAKFAST SANDWICHES RIVAL THOSE FOUND AT YOUR FAVORITE FAST FOOD RESTAURANT.

INGREDIENTS

• 6 slices (3/4 ounce each) American cheese
• 2 hard-cooked eggs, peeled
• 2 ounces sliced deli turkey breast, chopped (1/2 cup)
• 1 tablespoon mayonnaise
• 24 slices soft wheat or white bread
• 3 tablespoons butter or margarine
• Paprika (optional)

DIRECTIONS

1. Preheat oven to 400°F. Using Cut-N-Seal®, cut 6 circles from cheese slices on Cutting Board. Cut each circle into quarter using My Safe Cutter. Wrap in plastic wrap and refrigerate. Cut the remaining scraps of cheese into small pieces and place in Classic Batter Bowl.
2. For each egg, slice egg using Egg Slicer Plus®. Turn the egg a quarter turn and slice again to make small pieces. Add egg pieces to Batter Bowl. Mix lightly with Classic Scraper.
3. Using Food Chopper, chop turkey. Add turkey and mayonnaise to Batter Bowl. Mix lightly with Classic Scraper.
4. For each pocket, place on bread slice on cutting board. Gently pat down center of bread. Using Small Scoop, place a level scoop of egg mixture in center of bread slice. Gently pat down center of second bread slice and place over filling. Use Cut-N-Seal® to make pockets.
5. Arrange pockets on Rectangle Stone place in Oven-To-Table Rack. Place butter in Small Micro-Cooker®. Microwave on HIGH 30 seconds or until melted. Using Chef's Silicone Basting Brush, brush tops of pockets with butter.
6. Bake 11-12 minutes or until lightly browned. Using Oven Mitts, remove baking stone to Stackable Cooling Rack. Top each pocket with 2 pieces of cheese and sprinkle with paprika, if desired.
7. Return Stone to oven and continue baking 1 minute or until cheese begins to melt. Serve warm.

Yield:
12 pockets
6 servings of 2 pockets

Cook's Tips:

• To hard cook eggs, place eggs in (1 1/2-qt.) Saucepan and fill with enough cold water to cover eggs. Bring water to a boil. Remove saucepan from heat. Cover and let stand 20 minutes. Immediately run cold water into pan to cool eggs.