Breakfast Hand Pies Made with Thanksgiving Leftovers


Total Time: 9 minutes
Breakfast Hand Pies
Author: Jackie Alpers
Most packages of pre-made pie dough come with two sheets. But a lot of pies only have a bottom crust. Here’s what to do with that one leftover circle of dough. This is also a good way to use up any leftover sausage not used for stuffing.


  • 1 9-inch sheet pre-made pie dough
  • ½ cup about ¼ pound crumbled sausage
  • 2 eggs beaten
  • ¼ cup shredded cheese any variety
  • ¼ cup leftover gravy


  • Preheat the oven to 400 degrees. Unroll the pie dough onto a baking sheet lined with either parchment or a nonstick baking mat. Cut the pie dough into 4 even sized wedges with a pizza cutter or large knife, set aside. Fry the sausage over medium heat until browned and crumbly. Pour out most of the fat, then pour in all but a teaspoon of the eggs and scramble until set.
  • Divide the sausage and egg mixture between the 4 pieces of pie dough and top with a tablespoon of gravy and and a tablespoon of cheese. Brush the inside of the triangles with the remaining teaspoon of egg, then pinch the three sides of each piece together to make a pouch. Bake for 9-11 minutes or until browned. Serve warm.
Course brunch, Celebration Breakfasts
Cuisine American
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