Ingredients
1 pound pork breakfast sausage
2 cups shredded cheddar cheese
2 (8-ounce) cans refrigerated crescent roll dough
1/4 cup chopped onion or bell pepper (optional)
1/2 teaspoon garlic powder (optional)
1/4 teaspoon black pepper (optional)
1 egg + 1 tablespoon water (for egg wash, optional)
Instructions
1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Cook the sausage in a large skillet over medium heat, breaking it apart with a spoon until browned and no longer pink. Drain excess fat.
3. Transfer the cooked sausage to a medium bowl. Add shredded cheddar cheese and any optional seasonings. Stir until well combined.
4. Unroll both cans of crescent dough and separate into 16 triangles.
5. Arrange the triangles on the prepared baking sheet in a sunburst pattern: wide ends overlapping in the center (forming a 4-5 inch diameter circle) and pointed ends facing outward.
6. Spoon the sausage-cheese mixture evenly over the wide ends of the triangles, forming a ring.
7. Fold each pointed end up and over the filling, tucking it under the opposite wide end to enclose the filling. Pinch seams to seal.
8. If desired, brush the top with egg wash (1 egg whisked with 1 tablespoon water).
9. Bake for 18-22 minutes, until golden brown. Let cool on the baking sheet for 5-10 minutes before slicing into wedges. Serve warm.
Notes
Drain sausage thoroughly to prevent soggy dough. Let crescent dough sit at room temperature for 10-15 minutes before unrolling to avoid tearing. For best texture, reheat leftovers in the oven at 300-325°F for 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: breakfast, brunch, main dish
- Method: baking
- Cuisine: American
- Diet: omnivore
Nutrition
- Serving Size: 1 wedge (1/8 of ring)
- Calories: 470
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 20 g
- Cholesterol: 70 mg