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Sausage Breakfast Pockets

 Sausage Breakfast 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, Georgia
4 ServingsPrep: 25 min. Bake: 15 min.

Ingredients

  • 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

Directions

  • In a small bowl, combine the sausage, cheddar cheese, cream cheese
  • and parsley.
  • 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.
  • Bake at 375° for 14-16 minutes or until golden brown. Serve warm.
  • Refrigerate leftovers. Yield: 4 servings.
Nutritional Facts: 1 pocket equals 380 calories, 26 g fat (11 g saturated fat), 41 mg cholesterol, 690 mg sodium, 24 g carbohydrate, trace fiber, 10 g protein.