Creamy Breakfast Pockets
Ready In: 30 mins
Serves: 12
Ingredients
- 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
- Preheat oven to 350 and take out cream cheese to soften.
- Crumble and brown sausage in a non-stick skillet. Drain any grease.
- 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.
- 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.
- 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.
- 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.
- Bake until golden brown, about 15 minutes. I recommend waiting a few minutes before serving -- these can hold a lot of really hot steam.
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