Breakfast Sausage Crescent Rolls Recipe

Ingredients:

1 can (8 oz) refrigerated crescent roll dough8 breakfast sausage links (pre-cooked or raw, depending on preference)1/4 cup shredded cheddar cheese (optional)1 egg, beaten (for brushing)1 tsp sesame seeds or poppy seeds (optional garnish)PreparationStep-by-Step

Instructions:

1. Preheat the Oven:Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.2. Prepare the Sausage Links:If using raw sausage, cook the links in a skillet over medium heat until fully cooked. Let them cool slightly before handling.3. Roll Out the Dough:Open the can of crescent roll dough and separate it into triangles along the perforations. Lay the triangles flat on the parchment-lined baking sheet.4. Add the Filling:Place a sausage link at the wide end of each crescent triangle. If desired, sprinkle a little shredded cheddar cheese over the sausage before rolling.5. Roll the Crescents:Starting at the wide end, roll up each triangle, encasing the sausage inside. Place the rolls seam-side down on the baking sheet to prevent them from unraveling while baking.6. Brush and Garnish:Using a pastry brush, lightly coat the tops of the crescent rolls with the beaten egg. If you like, sprinkle sesame or poppy seeds on top for added texture and flavor.7. Bake:Bake in the preheated oven for 12-15 minutes, or until the crescent rolls are golden brown and flaky.8. Cool and Serve:Remove the rolls from the oven and let them cool for a few minutes before serving. They’re best enjoyed warm!Tips for Success:Pre-cooked Sausage: Save time by using fully cooked sausage links. If using raw sausage, ensure they’re thoroughly cooked before rolling them in the dough.Cheese Options: Try swapping cheddar for other cheeses like pepper jack or mozzarella for a flavor twist.Dipping Sauce: Serve these crescent rolls with ketchup, mustard, or a creamy dipping sauce for extra flavor.Make Ahead: You can prepare these rolls the night before and refrigerate them. Bake fresh in the morning for a hot, flaky breakfast.

Enjoy!