Effortless Breakfast Sausage Crescent (Print Version)
# Ingredients:
→ Main Components
01 -
450 g breakfast sausage (pork or turkey)
02 -
2 tubes crescent roll dough (approx. 450 g total)
03 -
120 g shredded cheddar cheese or cheese blend
04 -
60 g cream cheese, softened
05 -
0.5 teaspoon garlic powder
06 -
0.5 teaspoon ground black pepper
07 -
1 egg, beaten (for brushing, optional)
# Instructions:
01 -
Preheat the oven to 190°C. Line a baking tray with parchment paper or a silicone baking mat.
02 -
Heat a skillet over medium heat and cook the breakfast sausage, breaking it up with a spatula, until browned and fully cooked through. Drain excess fat and let cool slightly.
03 -
In a mixing bowl, combine cooked sausage with shredded cheddar, softened cream cheese, garlic powder, and black pepper. Mix until thoroughly blended.
04 -
Unroll crescent dough and separate into triangles. Place a spoonful of filling onto the wide end of each. Roll tightly, enclosing the filling, and set seam side down on the tray.
05 -
Brush each roll with beaten egg for a glossy, golden finish if desired.
06 -
Bake for 12–15 minutes until the pastries are golden and fully cooked.
07 -
Allow rolls to cool for 2 minutes, then serve warm with preferred sauces such as ketchup, mustard, or creamy breakfast gravy.
# Notes:
01 -
Incorporate scrambled eggs into the filling for additional protein.
02 -
For added heat, use spicy sausage or mix in a pinch of red pepper flakes.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for optimal texture.