Basically pigs-in-a-blanket, except with breakfast sausages instead of li’l smokies, hence the name.
We’re not too big on cereal in my family … I may have spoiled my kids with warm breakfasts before school for the past couple of years. Sometimes I kick myself for it because cereal is so much easier, especially on mornings when we’re dragging ourselves out of bed!!
Anyway, this recipe has become a bit of a win-win. They reheat well in the microwave, so I can make a batch of these in advance, and it lasts my kids about 3 days. These, along with a hard-boiled egg (also made in advance) and some fruit, and they’ve got a quick and easy hearty breakfast.
Just don’t forget the maple syrup for dipping!
Makes about 24
Ingredients
12 fully-cooked breakfast sausage links
1 can crescent roll dough
1 egg, beaten
Maple syrup, for dipping
Directions
Preheat oven 375°F. Line a large baking sheet with parchment paper. Cut each sausage in half, cross-wise. Unroll the dough and separate the triangles at the perforations. Cut each triangle into three long skinny triangles.
Place a sausage on the fatter side of the triangle, then roll it with the dough towards the pointed side. Repeat with remaining sausages.
Place them seam side-down on the baking sheet, allowing room for the dough, 2-inches apart. Brush each one with the egg. This gives them a nice sheen, but you can totally skip this part if you’d rather not bother. They will still turn golden and taste delicious.
Bake for 11 to 13 minutes, until the dough is golden brown. Let cool 5 minutes. Serve with maple syrup.
Visuals
Get your favorite brand of breakfast sausages. Just make sure they aren't the patties and that they're fully-cooked.
Cut them in half so that you have shorter sausages.
Unroll the crescent roll dough and separate the triangles at the perforations.
Cut each triangle into thirds, creating long skinny triangles. No big deal if they're slightly irregular shaped. I love using my pastry cutter for this step.
Roll up the sausages by placing each on on the fatter side of the dough triangle, then rolling it towards the pointed side.
Place them seam side-down on a large baking sheet, lined with parchment paper. Make sure to leave room in between because the dough will expand as it bakes. You don't need to leave as much space in between the ends of the sausages since there is no dough on those sides.
Brush the tops with the egg if you want them to have a little crispy sheen. Bake for 11 to 13 minutes until golden brown.
Let the cool for about 5 minutes before serving. These taste great dipped in maple syrup!
Comments