Raisin and Ginger Peach Breakfast Pockets
This is a great activity to let children help with breakfast!
- 1 egg
- 1 can (16.3-ounces) buttermilk flavored refrigerated biscuits
- 8 teaspoons ginger preserves*
- 1/2 cup Sun-Maid Natural Raisins
- 1 cup sliced peaches
PREHEAT oven to 350 degrees F.
LINE a baking sheet with parchment paper; set aside.
Lightly WHISK egg to make an egg wash; set aside.
On a lightly floured surface, use a rolling pin to ROLL out each biscuit to a 5-inch circle. Take a rolled biscuit and top with 1 teaspoon ginger preserves, 1 tablespoon Sun-Maid Natural Raisins, and 1 peach slice. Use a pastry brush to brush perimeter of biscuit with egg wash.
FOLD one side of biscuit over to close and press edges together to seal. Repeat to make eight pockets.
PLACE pockets on prepared baking sheet and brush tops with remaining egg wash.
BAKE for 15 to 18 minutes. Remove and let cool to touch.
*Apricot or peach preserves can be substituted for ginger.
Makes 8 servings.