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Sausage Breakfast Pockets

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Rate this recipe 4.6/5 (5 Votes)

Ingredients

  • 1/4 pound bulk pork sausage, cooked and drained
  • 1/2 cup shredded cheddar cheese
  • 2 ounces cream cheese, softened
  • 1 tablespoon dried parsley flakes
  • 1 tube (8 ounces) refrigerated crescent rolls

Details

Preparation

Step 1

•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.

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