Sausage Breakfast Rolls

These sausage rolls are one of the things I can eat until I'm sick, which is a very bad thing considering how super easy they are to make.  I'm not much of a breakfast eater and certainly not much of a breakfast maker.  Usually Andrew is the one to make breakfast.  However, these sausage rolls are easy enough for me to want to make in the morning.  I got the recipe from Andrew's sister-in-law Laura (hiiiii!) who fed them to us when we visited a year or so ago.  Mine aren't nearly as pretty as hers (Laura - what's wrong?  Do I fill them up too much?  Do you buy large crescent rolls and I've just been in the dark all this time using original size?) because as you can see I often have to use the edges to hold in the filling.  Do not be deceived by the amount that this recipe makes.  If you are cooking for more than 2 people (and if any of them are boys), you'll be fine.  If you really are just cooking for 2, you can half the recipe.  The filling stays good in the fridge for about a week.

 

By the way.  Yoohoo!  Down here.  Someone told me the other day that they thought my posts were really short and cut off.  Yeah.  You have to click this little 'read more' link to get to the rest of the longer recipe posts.  I just didn't want to clutter things up!  So click!

Sausage Breakfast Rolls

from the kitchen of Laura Lyons

Ingredients

2 tubes of original crescent rolls

1 8oz package of cream cheese, at room temperature

1/2 log of hot sausage*

1/2 log of mild sausage*

Directions

1.  Preheat the oven according to the crescent roll package instructions. 

2.  Brown the sausage in a small skillet until cooked through.  Drain on a paper towel (and I usually squeeze as much fat out as possible).  
3.  Add the cooked sausage to the cream cheese in a small bowl and mix until combined.  If you forgot to pull your cream cheese out early, you can soften it pretty quick by covering it with the hot sausage and letting it sit for a few minutes.  

4.  Roll the crescent rolls up with a spoonful of filling in the middle.  I usually try to flatten the crescent dough out with a rolling pin or something just to give more room for filling but feel free to do it however you like.  It will take a little practice but they're easy to get the hang of.

5.  Bake according to the crescent roll package instructions.  Enjoy!
 

*You can use all hot if you want them to be spicy but I would advise against using all mild as it can be a little bland that way. I'm not big on spicy so half and half is perfect for me (though I have made them with all hot one time and they were still pretty good!)