Sausage Cream Cheese Croissants are perfect for breakfast or brunch! Flaky crescent rolls are filled with a sausage/cream cheese filling to create a delectable morning treat.
Sausage Cream Cheese Croissants
1/2 pound sausage
1 (8 oz.) cream cheese, softened
2 (12 oz.) Grands Big & Flaky Crescent Rolls (8 rolls per can)
Preheat oven to 350 degrees. Brown and drain sausage. In a mixing bowl, combine the softened cream cheese with the sausage. Mix well. Open crescent rolls and unroll dough; separate into triangles.
Place one heaping tablespoon of filling onto each triangle at the widest end, and roll up starting at the widest end toward the point. Place on a baking sheet sprayed with cooking spray; curve each into a crescent shape. Bake 12 to 15 minutes or until deep golden brown.
Yield: approximately 12 croissants
Note: You will not use all the crescent rolls. I usually have four left over, and I just go ahead and bake them along with the croissants. I then freeze them to have later with a meal.
Scrambled eggs and fruit salad are delicious with these croissants, and I have the ideal fruit salad recipe!
Easy Fruit Salad: http://easyaspiecanbe.blogspot.com/2015/07/easy-fruit-salad.html
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