Sausage Breakfast Pockets
By Tufgrlz
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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