Sausage Breakfast Pockets Recipe
- 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
- 1. Preheat oven to 375°. In a small bowl, combine sausage, cheddar cheese, cream cheese and parsley.
- 2. 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.
- 3. Bake 14-16 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 4 servings.
1 serving: 380 calories, 26g fat (11g saturated fat), 41mg cholesterol, 690mg sodium, 24g carbohydrate (4g sugars, trace fiber), 10g protein
Reviews for Sausage Breakfast Pockets
"Breakfast is my favorite meal and what is not to like with this recipe? Sausage, cheese and I added some scrambled eggs to mine! These are easy to make and easy to take. Just the thing for a breakfast on the road or for a great addition to a breakfast buffet! I might try these with ham instead of sausage."
"Very good! Super easy !! I used reduced fat Crescent dough and 2% fat free cheddar cheese to decrease some excess calories. This recipe doubles well."
"I made this for a food day at work and everyone loved them! I made 4X the recipe and made them mini so I had a few left to take home. Both of my kids really enjoyed and asked when I would make them at home."
"This is an every weekend request in my home. We all love them. We give it five stars!"
"I use a mini muffin pan, makes it very easy to load and let the kids fill as they want with a variety of their favorite ingredients."
"My teenager loves these for breakfast before school. I make a batch and they keep great in the fridge. : )"
"SUPER EASY!!! My husband said they tasted like something you would get at McDonalds. I think they're better than that though! Quick and easy for company!"
"Family loved these, and they are pretty easy to make too."