Sausage & Cheese Crescent Ring
Sausage & Cheese Crescent Ring uses three simple ingredients to create an amazing dish. Watch it quickly disappear when served for breakfast, brunch, lunch or a light dinner.
Servings: 8 servings
- 1 pound Sausage (See Tip 1)
- 2 8 ounce cans Refrigerated Crescent Rolls
- 1 1/2 cups shredded Monterey Jack cheese (See Tip 2)
- Egg wash, optional (See Tip 3)
Preheat oven to 375°F.
Brown and crumble sausage in a large skillet over medium heat. Drain on paper towels. Allow to come to room temperature.
Combine cooked sausage and cheese in a bowl. Set aside.
Open cans of crescent dough; separate into 16 triangles. Place a 5-inch inverted bowl in center of silicon lined baking sheet. Arrange overlapping triangles with long ends against bowl and pointed ends facing out. The ring should look like a sun.
Remove bowl. Spoon sausage/cheese mixture around the center of the ring. Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed. Brush dough with egg wash, if desired.
Bake in preheated 375°F oven for 2o to 25 minutes until golden brown. Remove from oven; allow to cool for 5 minutes before serving.
Yield: 8 servings. (See Tips 4 and 5)
- I used Jimmy Dean Hot Sausage, but any good sausage will work here. For variety, try Italian Sausage!
- For variety, you can also use mozzarella cheese.
- I made the egg wash by whisking together an egg with 1 tablespoon of water.
- Leftovers, if any can be refrigerated and reheated in a 350°F oven for about 10 minutes.
- Once you get the hang of making this crescent roll dish, you can experiment with different variations. For example, I already mentioned using Italian sausage and mozzarella cheese. You could also use taco meat and cheddar cheese, ham and Swiss cheese etc.
Calories: 80kcal | Carbohydrates: 1g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 116mg | Potassium: 17mg | Sugar: 1g | Vitamin A: 163IU | Calcium: 158mg | Iron: 1mg