Breakfast Sausage In A Blanket: Sausage Rolls Done Right
Ingredients
1 package deal (1 pound) breakfast sausage
**Ingredients**
– 1 package deal (1 pound) breakfast sausage**
1 can (8 ounces) refrigerated crescent roll dough
– 1 can (8 ounces) refrigerated crescent roll dough
1/2 cup grated cheddar cheese
Ingredients:
- 1 pound breakfast sausage
- 1/2 cup grated cheddar cheese
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped purple bell pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (11 ounce) can refrigerated crescent roll dough
1/4 cup chopped onion
1/4 cup chopped onion
1 tablespoon Dijon mustard
Dijon mustard is a type of mustard that is created from brown mustard seeds and white wine. It has a easy, creamy texture and a sharp, tangy flavor. Dijon mustard is a popular ingredient in many dishes, including sandwiches, salads, and dressings.
1 egg, beaten
– 1 egg, beaten
Instructions
1. Preheat oven to 375 levels F (190 levels C).
– Preheat oven to 375 degrees F (190 degrees C).
2. In a large skillet, brown the sausage over medium heat. Drain off any extra grease.
In a large skillet, brown the Sausage Recipe over medium warmth. Drain off any excess grease.
3. Unroll the crescent roll dough and press the seams together to kind a large rectangle.
Unroll the crescent roll dough and use your fingers to press the seams together to kind a large rectangle.
4. Spread the Dijon mustard evenly over the dough.
Spread the Dijon mustard evenly over the dough.
5. Sprinkle the cheese, onion, and cooked sausage over the mustard.
5. Sprinkle the cheese, onion, and cooked sausage over the mustard.
6. Roll up the dough tightly, starting from one of the long sides.
To roll up the dough tightly, begin from one of the long sides. Place the filling down the center of the dough, leaving about an inch of dough on each side. Fold one side of the dough over the filling, then the opposite side. Pinch the perimeters together to seal, then roll the dough up tightly. Place the rolled-up dough on a baking sheet and repeat with the remaining dough and filling.
7. Cut the roll into 12 slices.
7. Cut the roll into 12 slices.
8. Place the slices on a baking sheet and brush with the crushed egg.
Brush the egg beaten mixture over the slices.
9. Bake for 12-15 minutes, or until golden brown.
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Unroll the crescent roll dough and separate it into eight triangles.
Place a sausage link on the wide finish of every triangle.
Roll up the dough, beginning with the extensive finish and ending with the purpose.
Place the rolls on the prepared baking sheet.
Brush the rolls with milk.
Bake for 12-15 minutes, or till golden brown.