Grillie Fillie Breakfast – Egg Ham Cheese

Have all your ingredients ready. You will also need a 1 cup measure and a 1/2 cup measure (see blue measure cups in picture). Have the 5" Dough Discs ready for filling and you will need 1 Grillie. (Video at the bottom of page shows how to make the dough discs.) Pre-heat the grill to 400 degrees after you make the Grillie Fillies.

Begin Dicing eggs, ham and cheese and mix into a bowl. Add any seasonings. Adobo, black pepper and granulated garlic are excellent seasonings.

Get you dough discs ready to be filled.

Put one dough disc over the 1 cup measure and take the 1/2 cup measure and press and form a bowl shape in the dough. See the next picture.

Dough is formed and ready for filling.

Fill the 1/2 cup measure with an over filled 1/2 cup of eggs, ham and cheese. (Use any leftovers from the night before. I have used pasta and Chinese food. BBQ with imagination)

Flip the 1/2 cup over and fill the dough.

The Grillie Fillie is about to be sealed.

Wrap the dough around the filling and twist and pinch the top. Make sure the dough is sealed or you will have an explosion in the Grillie.

Open dough and cut in half. Sprinkle Flour on pastry table and roll out to 1/8" thick.

Dough rolled out to 1/8" thickness. Use 4" round pastry cutter for Grillie Fillie Desserts and 5" round pastry cutter for Standard Grillie Fillies.

Make 15 5' disc for your standard Grillie Fillie or make 20 4" discs for the DESSERT Grillie Fillies.Save the leftover dough and reuse to make more discs until all the dough is used.

You can refrigerate the dough discs if you are not using them immediately. Use parchment paper or wax paper between each disc and a little flour. Keep in container with lid and use within 3-4 days. After you have the discs ready, you can create Grillie Fillies with almost any left over foods in the refrigerator. 5 minutes to make a few Grillie Fillies and 6-7 minutes to grill to a golden brown.