Breakfast Hot Pockets

1. Preheat oven to 400 F. In a skillet over medium heat, scramble four eggs with a dash of salt and pepper. When eggs are cooked to your liking remove the skillet from the heat. On your work surface or cutting board, roll out puff pastry and cut each sheet into six long sections. Lay puff pastry strips on a parchment paper lined baking sheet.
2. Layer eggs, cheese, smashed avocado, salsa, and chives on half of each strip of dough, leaving some space around the edge. Fold the other half of each dough strip over top of the filling. Press edges closed with the tines of a fork.
3. Beat the remaining egg in a small bowl. Brush a thin layer of egg over each dough pocket. Bake for 18 minutes or until crust turns golden and flaky.