Breakfast Crescent Rolls with Sausage, Egg, and Cheddar
By Ruth Adler
Prep
15 min
Cook
20 min
Total
35 min
Servings
8
Level
Easy
You need a one-pound roll of ground pork sausage for these breakfast crescent rolls․ Sharp cheddar cheese is an ingredient I suggest using in the sausage and egg filling․ You can make eight rolls using cold dough․ These rolls are flaky when baked․
I cook sausages in a large skillet and drain the fat‚ then scramble eggs in the skillet․ I take the skillet off the heat before the eggs are fully cooked in spots near the sausages․ Let the filling cool somewhat before adding it to the pizza dough․ Sprinkle shredded cheddar cheese on top of the filling after it has cooled somewhat․
A quarter cup of filling in each triangle will suffice; more filling will result in filling leaking out of the sides during baking (I don't add more filling)․ Pinch and roll the triangles from the wide end toward the point․ Bake at 375°F until deep golden brown and cheese is bubbly․
I drizzle melted butter over the tops of the rolls immediately before baking them on a baking sheet․ Drizzling butter over the tops improves browning and the appearance of the ridges on crescent rolls․ I like the appearance of the baked crescent rolls․ Crescent rolls are a good breakfast food because they are easy to serve․ Crescent rolls are an easy addition to a brunch or holiday breakfast buffet․
Why you'll love this recipe
- A pound of pork sausage makes eight sausage rolls․ One sausage roll provides enough sausage for a full breakfast․
- Sharp cheddar cheese is mixed into the egg filling‚ and pockets of melted cheese develop at the ends of the strips of dough․
- Refrigerated crescent roll dough makes eight flaky handheld rolls․ No additional steps are needed to prepare the dough․
- Each roll is a simple breakfast food suitable for a brunch event․
- Try adding cooked bacon to the same pizza dough․ Chopped ham and chorizo are other options․
- Brushing the top of the food with liquid butter before baking leads to more browning of the baked food․
Ingredients
- •1 lb ground pork sausage
- •4 large eggs (whisked)
- •1 cup sharp cheddar cheese (shredded)
- •1 can refrigerated crescent rolls (8 oz)
- •2 tbsp butter (melted)
Instructions
- 1
Heat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
Cook the ground sausage in a large skillet over medium-high heat until browned, breaking it into crumbles as it cooks. Drain off any excess grease.
- 3
Add the whisked eggs to the skillet and cook gently until just set. Remove the skillet from the heat and let the mixture cool for 5-10 minutes.
- 4
Unroll the crescent dough and separate it into 8 triangles. Stir the shredded cheddar into the cooled sausage and egg mixture.
- 5
Spoon about a quarter cup of filling onto the wide end of each crescent triangle.
- 6
Roll each triangle from the wide end to the point, then pinch the seams closed. Place the rolls on the prepared baking sheet.
- 7
Brush the tops with melted butter. Bake for 15-20 minutes, until deep golden brown and cooked through.
FAQ
Nutrition (per serving)
Calories
350
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