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Sausage Crescent Rolls

I love the appetizer pigs in a blanket and thought I could turn it into an amazing breakfast dish. Boy, was I right. These are now on the menu for every family gathering. —Jimmie Harvey, Bedias, Texas
  • Total Time
    Prep: 25 min. + rising Bake: 15 min.
  • Makes
    3 dozen


  • 36 frozen fully cooked breakfast sausage links
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 3 large eggs, room temperature
  • 1 teaspoon salt
  • 5-1/2 to 6 cups all-purpose flour
  • 1 large egg white
  • 1 tablespoon water
  • 3 tablespoons sesame seeds, toasted


  • In a large skillet, cook sausage over medium heat just until browned, turning frequently. Cool slightly; refrigerate.
  • Dissolve yeast in warm water. Add sugar, butter, eggs, salt and 2 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. Refrigerate, covered, overnight.
  • Turn dough onto a lightly floured surface; divide into 6 portions. Roll each portion into a 10-in. circle; cut each circle into 6 wedges. Place a sausage at wide end of each wedge; roll up from wide ends. Place point sides down, 2 in. apart, on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 1 hour.
  • Preheat oven to 350°. Beat egg white and water; brush over rolls. Sprinkle with sesame seeds. Bake until lightly browned, 12-14 minutes. Serve warm.
Nutrition Facts
1 roll: 165 calories, 9g fat (4g saturated fat), 30mg cholesterol, 218mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 5g protein.
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