Side Pannel
Sausage Breakfast Pockets
Sausage Breakfast Pockets
- Recipe Submitted by maryjosh on 11/20/2018
Ingredients List
- 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
Directions
Preheat oven to 375°. In a small bowl, combine 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 14-16 minutes or until golden brown. Serve warm. Refrigerate leftovers.
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 14-16 minutes or until golden brown. Serve warm. Refrigerate leftovers.
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