| T O P I C R E V I E W |
| GailMN |
Posted - Mar 15 2009 : 09:31:33 AM
Sausage Crescent Rolls - I found this recipe on All Recipes:
1 pound pork sausage
1 8 ounce package cream cheese
2 8 ounce packages refrigerated crescent rolls
1 egg white, lightly beaten
1 tablespoon poppy seeds
Preheat oven to 350 degrees
In a skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely.
Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Brush with egg white and sprinkle with poppy seeds.
Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.
NOW THIS IS WHAT I DID
I found this recipe because we had soooo much pork sausage from the last time we butchered. It was not being used.
This is my filling:
1 pound pork sausage - browned
chopped onion - to taste (we like onion), I add to sausage when browned and continue on low
mushrooms - canned or fresh - as many as you like
chopped broccoli or cauliflower - fresh or frozen
I have added left over potatoes
8 ounce cream cheese - added after all ingredients are cooked together over low heat - combine until mixture is creamy.
I'm sure the additions are endless - depends on what your family likes and what leftovers are in your refrigerator LOL.
Quite by accident I found Pillsbury Crescent Recipe Creations - it comes packaged just like crescent rolls in the tube, but does not have the perforations. When the filling is cool - I use two tubes of the Recipe Creations - put a piece of parchment on a large cookie sheet, with two rectangles of dough, I spread the mixture down the center of each rectangle - bring up the sides - press the seam together and press the edges to seal. I turn over (seam side down), then spray the top with cooking spray and sprinkle with poppy seeds or sesame seeds or whatever you choose. Then bake! This keeps very well in the refrigerator for at least 5 days - it has never lasted longer than that for us. I simply cool, cut into smaller pieces and put between parchment and into a container, and keep in refrigerator. When I am ready to serve, I just microwave for about 90 seconds. My hubby likes it topped with salsa, I like it just as is.
This makes a great all in one breakfast that when made ahead is quick and satisfying. I have made the filling the day before and refrigerated, then assembled and baked in morning - but reheated is just as good.
I'm also going to try this with ground beef, turkey or other cooked chopped meats - along with a variety of added ingredients for a main meal - let me know if you discover something yummy.
I have the mixture cooking right now - can't you smell it?
Gail
Farmgirl Sister #506
A Smile a Day . . . |
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