Breakfast Sausage In A Blanket: Sausage Rolls Done Right

Ingredients

1 package (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 pink 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 tablespoon Dijon mustard

Dijon mustard is a type of mustard that is produced from brown mustard seeds and white wine. It has a clean, creamy texture and a sharp, tangy flavor. Dijon mustard is a well-liked ingredient in plenty of dishes, together with 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 levels C).

2. In a large skillet, brown the sausage over medium warmth. Drain off any extra grease.

In a large skillet, brown the sausage over medium warmth. Drain off any excess grease.

3. Unroll the crescent roll dough and press the seams together to form a large rectangle.

Unroll the crescent roll dough and use your fingers to press the seams collectively to type a big 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 Recipe Pork over the mustard.

6. Roll up the dough tightly, starting from one of the long sides.

To roll up the dough tightly, start from one of many lengthy sides. Place the filling down the center of the dough, leaving about an inch of dough on both sides. Fold one aspect of the dough over the filling, then the other side. Pinch the perimeters collectively 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.

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 each 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.