Hot pockets

Crust

8 oz. cream cheese, softened

1 c butter, softened

2 c flour (all purpose with some whole wheat pastry flour)

1/4 t salt

Filling

olive oil (or some of the grease from bacon)

1 lb bacon

1 bell pepper, diced and 2 c. fresh spinach, lightly packed (or other veggies, try beef and broccoli?)

6 eggs

1/2 c. shredded cheese

1/2 t. salt (maybe less if using bacon)

1 t. pepper

1 t. paprika

1 t. garlic powder

Egg wash

1 egg

1/4 c milk

1. Beat cream cheese and butter until smooth (butter needs to be very soft or it will be difficult to mix). Add flour and salt gradually to butter mixture, until smooth. Divide dough in half and shape each half into a ball, then flatten into discs. Wrap in plastic and refrigerate for 1 hour. 

2. Cook bacon in a pan on medium and set aside (crumble the bacon when cool). Cook vegetables in oil or grease on medium, until tender. 

3. Beat eggs and remaining filling ingredients. Add egg mixture to hot skillet, stirring occasionally until cooked and incorporated. Set aside to cool. 

4. Roll out pie crust to 1/8 inch thickness on a lightly floured surface and cut our 4 inch circles with a cookie cutter, bowl, or glass. This should make 12-16 circles. You can also just cut the dough into 8 rectangles and fold it over itself, like a calzone (this takes less time, but not as pretty as a circle and might be harder to freeze and store without them breaking apart). If the circle is too small however, it's hard to get enough filling inside and there's too much crust to filling. 

5. Set pie dough on parchment lined baking sheet and spoon 1/4 c mixture into center, leave 1/2 inch of dough around the edges. Brush the edges with egg wash and top with another round of pie dough. Crimp edges with a fork to seal. Poke holes in top and brush egg wash on top. 

6. Bake at 425 degrees for 11-14 minutes or until golden brown. 

7. Store in fridge for up to 4 days or freezer for 3-6 months. Reheat in microwave or in oven at 350 for 10 minutes.