Egg & Cheese Biscuit Pockets

Place the skillet back over medium-low heat.

Whisk the eggs, salt, and pepper together in a bowl and pour the contents into the skillet.

Cook until the eggs are fully set but still glossy and moist, 2 to 3 minutes.

Stir in the bacon and transfer the eggs & bacon mixture onto a plate to cool.

Stir the sugar and 1/2 tsp cinnamon together in a small bowl.

Split biscuit dough portions in half horizontally to get 16 portions.

Roll each biscuit dough portions out into a 4-inch circle.

Sprinkle cinnamon-sugar mixture over each circle.

Spoon about 1 1/2 tbsp of egg & bacon mixture into the center of each dough circle.

Top the egg & bacon mixture with 1 cheese cube.

Carefully wrap edges of dough around filling to enclose and seal.
*If needed, roll balls with hands to ensure dough is sealed.

Arrange the dough balls, seam side down, on the prepared baking sheet.

Brush the tops of the dough balls with the melted butter.

Bake the dough balls until deep golden brown, 15 to 20 minutes.

Transfer the baking sheet to a wire rack and let the balls cool 15 minutes before serving.

Meanwhile, whisk together the powdered sugar, water, and remaining 1/4 tsp cinnamon to make a thin glaze.

Drizzle the glaze over the balls once they have cooled.