Ingredients:

  • 1 lb ground breakfast sausage
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup sharp cheddar cheese, freshly grated
  • 1/2 tsp garlic powder
  • 16 oz refrigerated crescent roll dough
  • 1 large egg
  • 1/2 tsp dried parsley or everything bagel seasoning

Instructions:

  1. In a 12-inch skillet over medium-high heat, brown the ground sausage, breaking it into small crumbles until no pink remains and it reaches a mahogany-brown color.
  2. Transfer the cooked sausage to a fine-mesh strainer to drain all excess grease thoroughly.
  3. In a large mixing bowl, combine the warm sausage with the softened cream cheese, cheddar cheese, and garlic powder. Stir vigorously until a cohesive, velvety paste forms.
  4. Preheat oven according to crescent dough package directions. Unroll dough and separate into 16 triangles. Place a tablespoon of filling at the wide end of each triangle and roll toward the point.
  5. Place rolls on a parchment-lined baking sheet. Brush with a beaten egg wash and sprinkle with dried parsley or seasoning.
  6. Bake for 12-15 minutes or until the pastry is deep golden brown and the filling is heated through.