Sausage Crescent Rolls Recipes

Steps:

• In a small bowl, combine the sausage, garlic powder, parsley, Parmesan cheese, basil and 2 tablespoons beaten egg. Unroll crescent dough and separate into 2 rectangles. Place on an ungreased baking sheet; seal perforations. , Spoon 1/2 of the sausage mixture into the center of each rectangle. Sprinkle with cheddar cheese. Roll up from a long side; pinch seam to seal. Brush with remaining egg. , Bake at 350° for 15-20 minutes or until golden. Cut into slices; serve warm.

Steps:

• In a large skillet, cook sausage over medium heat just until browned, turning frequently. Cool slightly; refrigerate., Dissolve yeast in warm water. Add sugar, butter, eggs, salt and 2 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. Refrigerate, covered, overnight., Turn dough onto a lightly floured surface; divide into 6 portions. Roll each portion into a 10-in. circle; cut each circle into 6 wedges. Place a sausage at wide end of each wedge; roll up from wide ends. Place point sides down, 2 in. apart, on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 1 hour., Preheat oven to 350°. Beat egg white and water; brush over rolls. Sprinkle with sesame seeds. Bake until lightly browned, 12-14 minutes. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely.
• Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Brush with egg white and sprinkle with poppy seeds.
• Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese., In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese., Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• Brown the sausage and garlic, drain well.
• Stir the snipped chives, basil and cheddar cheese into the drained sausage.
• Line a cookie sheet with parchment paper and separate the crescent rolls into 4 rectangles.
• Lightly roll the cresent rolls out, sealing at the perforations.
• Brush each lightly with a portion of the beaten egg, top with sausage mixture and roll up from a long side.
• If necessary, pinch seams to seal, brush with remaining egg, sprinkle with seasame seeds if desired and bake for 15 to 20 minutes.