Sausage Breakfast Pockets

Sausage Breakfast Pockets

Photo by Tufgrlz B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    pound bulk pork sausage, cooked and drained

  • ½

    cup shredded cheddar cheese

  • 2

    ounces cream cheese, softened

  • 1

    tablespoon dried parsley flakes

  • 1

    tube (8 ounces) refrigerated crescent rolls

Directions

•In a small bowl, combine the sausage, cheddar cheese, cream cheese and parsley. •Unroll crescent dough and separate into four rectangles; seal perforations. Transfer to a foil-lined baking sheet. Place 3 tablespoons sausage mixture in the center of each rectangle. Bring four corners of dough over filling and twist; pinch to seal. •Bake at 375° for 14-16 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 4 servings.


Nutrition

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