January 4, 2012

Sausage Pockets

Breakfast is the meal a lot of us seem to bypass even though we all know it is the most important meal of the day.  The biggest reason a lot of us pass it up is because the mornings are so busy. So a breakfast that is quick, and can even be made ahead, is the solution.

Queue these sausage pockets.  They can be made really fast - or the day before for a quick morning reheating.  They are also a great option for freezer cooking.  Just freeze them on a baking sheet, and then store in freezer bags. When reheating from a frozen state, I recommend reheating them in the oven though for better texture.

Sausage Pockets

  • 2 (8oz) cans crescent rolls
  • 1/2 pound sausage
  • 4oz cream cheese
  • 3/4 cup cheddar cheese
  • 1/4 teaspoon Italian seasoning (optional)


Preheat your oven to 350 degrees.

Cook the sausage in a large skillet on medium heat until browned & cooked through.  Mix in the cream cheese until well combined.

Turn off the heat & stir in the cheddar cheese & seasoning if you are using it.

Make 8 rectangles out of the 2 cans of crescent rolls by pressing together 2 triangle cuts for each rectangle. Spoon a dollop of the sausage mixture in the middle of each, and pull up the corners to the middle, giving it a slight twist and pinching all the edges closed.

Bake for 10-12 minutes.


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