Lunch: Egg, Avocado, and Cheddar Homemade "Hot Pockets"

Recipe by Lindsay Funston Stuffed with scrambled eggs, mashed avocado, and cheese, this is a delicious excuse to eat breakfast for dinner.

Ingredients

1 lb. store-bought or refrigerated pie crust
6 large eggs, well beaten
kosher salt
Freshly ground black pepper
1 avocado, mashed
1 c. shredded Cheddar

Instructions

Preheat oven to 350 degrees F and line a baking sheet with parchment paper. On a floured work surface, roll out pie crust into a large rectangle and slice off rounded edges (if using store-bought). Slice into four strips.
In a large nonstick skillet, pour in beaten eggs, season with salt and pepper, and scramble, 3 minutes. Spoon over bottom halves of pie crust. Top with avocado and cheddar and fold over tops.
Use your fingers to pinch to seal and press the twines of a fork to crimp. Brush with egg wash and transfer to prepared baking sheet.
Bake until golden and puffy, 18 to 20 minutes.

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