• Prep Time: 25 mins
  • Cooking Time: 15 mins
  • Serves: 4

Sausage Breakfast Pockets

  • Recipe Submitted by on

 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.

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