LITTLE SAUSAGE POCKETS
A satisfying breakfast doesn’t get much quicker and easier. Just grab one of these cheesy sausage-stuffed rolls and you’ll be on your way.
—CHERI HARRISON CAIRO, GA
PREP: 25 MIN. • BAKE: 15 MIN. • MAKES: 4 SERVINGS
1/4 pound bulk pork sausage, cooked and drained
1/2 cup shredded cheddar cheese
2 ounces cream cheese, softened
1 tablespoon dried parsley flakes
1 tube (8 ounces) refrigerated crescent rolls
1. Preheat oven to 375°. In a small bowl, combine sausage, cheddar cheese, cream cheese and parsley.
2. Unroll crescent dough and separate into four rectangles; seal perforations. Transfer to a foil-lined baking sheet. Place 3 tablespoons sausage mixture in the center of each rectangle. Bring four corners of dough over filling and twist; pinch to seal.
3. Bake 14-16 minutes or until golden brown. Serve warm. Store leftovers in the refrigerator.