Breakfast Sausage Crescent Rolls (Print Version)
# Ingredients:
→ Main Components
01 -
450 g breakfast sausage (pork or turkey)
02 -
2 tubes crescent roll dough (approx. 450 g total)
03 -
120 g shredded cheddar cheese (or cheese blend)
04 -
60 g cream cheese, softened
05 -
0.5 teaspoon garlic powder
06 -
0.5 teaspoon ground black pepper
07 -
1 egg, beaten (for brushing, optional)
# Instructions:
01 -
Preheat oven to 190°C (375°F). Line a baking tray with parchment paper or a silicone baking mat.
02 -
In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Drain excess fat and allow to cool slightly.
03 -
In a mixing bowl, thoroughly combine cooked sausage, shredded cheddar cheese, cream cheese, garlic powder, and black pepper.
04 -
Unroll crescent dough and separate into triangles. Place a spoonful of sausage mixture at the wide end of each. Roll each piece tightly, enclosing the filling, and set seam side down on the prepared tray.
05 -
Brush the tops of the crescents with beaten egg for a golden finish. This step is optional.
06 -
Bake for 12–15 minutes until pastries are golden brown and cooked through.
07 -
Serve warm, accompanied by preferred sauces such as ketchup, mustard, or creamy breakfast gravy.
# Notes:
01 -
Incorporate scrambled eggs into the filling for an added protein boost.
02 -
For spicier rolls, try spicy sausage or add a pinch of red pepper flakes.
03 -
Refrigerate leftovers in an airtight container for up to 3 days and reheat in the oven for best texture.