Egg Pockets

Preparation

1. Dissolve yeast in warm water.
2. Stir in oil, sugar, garlic powder and flour to make soft dough. Place in a greased bowl, cover and set aside. Let rest 5 minutes.
3. Roll dough out to 1/2-inch thickness. Cut into 4 pieces.
4. Scramble eggs and stir in cream cheese.
5. Place egg mixture onto 1/2 of each piece of dough. Fold dough over, pinching edges; then cut top to vent.
6. Spray top of each pocket with butter-flavored cooking spray.
7. Bake at 350° F for 15 to 20 minutes, until light golden brown.