Sausage Cheese Crescents Recipe
My mother says that my grandmother made the best butterhorns. I never tasted hers, but my Mom's were delicious and grandma, of course, taught her. Through the years, my Mom filled butter horns with everything, from fruit, to seafood, to meats and all sorts of nuts and raisins. I always got a kick out of trying to guess what was in them. This recipe is ideal for brunch or lunch. —Paula Marchesi, Lenhartsville, Pennsylvania
- 3-1/4 teaspoons active dry yeast
- 2 cups warm 2% milk (110° to 115°)
- 4 eggs
- 1 cup mashed potato flakes
- 1 cup butter, softened
- 1/2 cup sugar
- 1 teaspoon salt
- 7 to 8 cups all-purpose flour
- 12 ounces Johnsonville® Mild Italian Links
- 3/4 cup shredded cheddar cheese
- 1 egg, beaten
- 1. In a large bowl, dissolve yeast in milk. Add the eggs, potato flakes, butter, sugar, salt and 4 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- 3. In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside to cool.
- 4. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; sprinkle with 1 cup sausage and 1/4 cup cheese. Cut each circle into 12 wedges.
- 5. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise until doubled, about 30 minutes. Brush with egg.
- 6. Bake at 375° for 14-18 minutes or until golden brown. Serve warm. Yield: 3 dozen.
1 crescent equals 207 calories, 9 g fat (5 g saturated fat), 53 mg cholesterol, 215 mg sodium, 24 g carbohydrate, 1 g fiber, 6 g protein.
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