Adapted from my friend and co-worker Charlotte’s recipe, these have become our Thanksgiving morning breakfast tradition, along with caramel coffee,* because the ingredients evoke a sausage apple stuffing (that’s my rationale, anyway!)
- 2 cans crescent rolls
- 1 lb pork sausage
- 8 oz cream cheese
- 1/2 cup shredded cheese (any variety)
- 1 tsp sage
- 1/2 tsp ground mustard
- Dash of hot sauce and/or red pepper flakes (optional)
- Apple butter or honey mustard (for dipping if desired)
Brown and drain sausage. Stir in seasonings and cream cheese; when cream cheese is fully incorporated, stir in shredded cheese. Spoon about 2 tbsp into each crescent roll, fold in sides and roll as usual so that filling is tucked inside. Bake 350 degrees 10-13 minutes, until golden. Serve with apple butter or honey mustard if desired.
*For caramel coffee: squeeze or spoon caramel sauce into the bottom of a large mug (at least enough to cover the bottom; for me, it’s about 1/2″ because I like my coffee sweet!) Pour in coffee as usual. Top with whipped cream. Stir before drinking.
Reblogged this on The Tony Burgess Homepage and commented:
This is our traditional Thanksgiving morning breakfast. They are delicious, easy to make and goes great with caramel coffee.
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