Ingredients:
- 1 pound breakfast sausage
- 2 (8-ounce) cans refrigerated crescent rolls
- 1 1/2 cups shredded Monterey Jack cheese
Instructions:
- Preheat oven: Preheat oven to 375°F (190°C).
- Cook sausage: Cook sausage in a large skillet over medium-high heat for about 8 minutes or until thoroughly cooked, stirring frequently. Drain and set aside.
- Prepare dough: Unroll dough onto a large baking sheet and separate into 16 triangles.
- Form ring: Arrange 8 triangles with shortest sides toward center slightly overlapping in a sun shape, leaving a 4-inch round circle open in the center.
- Add filling: Place cooked and crumbled sausage on top of the crescent roll ring, then top with cheese.
- Seal ring: Pull points of triangles over the sausage and cheese and tuck dough under to form a ring. Repeat around the ring until the entire filling is enclosed.
- Bake: Bake for about 20 minutes or until golden brown.
- Cool and serve: Let cool slightly before slicing and serving.
Tips:
- You can use any type of breakfast sausage you like.
- If you want a more flavorful ring, add some chopped onions or garlic to the sausage while it’s cooking.
- For a spicier ring, use hot sausage.
- You can also add other ingredients to the ring, such as chopped green onions, diced bell peppers, or jalapeños.
Enjoy!