Ingredients
- 1 (8-count) can refrigerated crescent roll dough
- 8 cooked breakfast sausage links (pork, turkey, or plant-based)
- 4 slices of cheese (American, cheddar, or your favorite), cut in half
- 2 eggs (optional, for brushing and serving)
- Salt and pepper, to taste
- Cooking spray or parchment paper
Instructions
- Preheat Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray. - Prepare Dough:
Unroll the crescent dough and separate it into 8 triangles along the perforated lines. - Add Filling:
Place half a slice of cheese on each triangle, then place one cooked sausage link on top of the cheese near the wide end. - Roll It Up:
Roll each crescent starting from the wide end and rolling toward the narrow tip, wrapping the sausage and cheese inside. - Optional Egg Wash:
For a golden finish, beat one egg and lightly brush the tops of the rolls with the egg wash. - Bake:
Place the rolls on the prepared baking sheet, seam side down. Bake for 12–15 minutes, or until golden brown and fully cooked. - Serve:
Let cool slightly before serving. Optionally, serve with scrambled eggs or dipping sauces like ketchup or mustard.
Let me know if you want a version with added flavors (like herbs, spicy sausage, or maple glaze)!