Creamy Breakfast Pockets

Cilusmc's Note:

Everyone I have ever served these to seems to love them. The ingredients listed are optional...you can alter and add however you like...I like to add spinach to ours and the first time I had this it was only sausage and cream cheese. I do recommend that if you add any veggies with a higher water content, you cook them in some way before adding to release most of the water.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 12

• 2 (12 ounce) cans refrigerated croissant dough (These are the "Big and Flaky kind. I recommend Pilsbury...it seems to be easier to work with than st)
• 1 lb breakfast sausage, flavor (optional)
• 4 -6 eggs, beaten
• 8 ounces cream cheese (I use Neufchatel.)

Directions:

1. Preheat oven to 350 and take out cream cheese to soften.
2. Crumble and brown sausage in a non-stick skillet. Drain any grease.
3. While sausage is cooking: On a parchment lined cookie sheet, unroll one can of crescent rolls and crimp all seams to make one large sheet of dough.
4. In the same skillet, scramble eggs. The number of eggs you use is based on preference. This is also when you would add any veggies, seasonings or extras you might want.
5. In a large bowl, mix together sausage, egg and cream cheese until well incorporated. Spread mix on crescent dough, leaving about one inch of dough exposed all the way around.
6. Unroll second can of crescent rolls on top of sausage mixture, crimping all seams. Also crimp top dough to bottom dough -- you want no holes if at all possible.
7. Bake until golden brown, about 15 minutes. I recommend waiting a few minutes before serving -- these can hold a lot of really hot steam.