Savory Sausage Breakfast Rolls

Good morning!

I've made these Savory Sausage Breakfast Rolls for the past 2 weekends, and Keith cannot get enough of them! The recipe comes from Cooking Light, but I adapted a few things the second go-around and I think it made them better. Here's the recipe!

Savory Sausage Breakfast Rolls

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Ingredients:

1 can Crescent rolls or Crescent creation dough sheets

2 Tbsp butter, melted

2 tsp chopped fresh rosemary

1/4 tsp salt

16 oz sage (or regular) pork sausage

3/4 cup shredded Gruyere cheese

cooking spray

First, preheat oven to 350.

Cook and crumble the bacon. Drain the grease, or pat with paper towels.

Chop the rosemary.

In a small bowl, combine the sausage, rosemary and salt.

Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Roll dough into a 13 x 8-inch rectangle; brush with melted butter, leaving a 1/2-inch border. Sprinkle sausage mixture evenly over dough, leaving a 1/2-inch border; top with cheese. Starting with a long side, roll dough up, jelly-roll fashion; press seam to seal (do not seal ends of roll). Cut 1 (1/2-inch-thick) crosswise slice from each end; discard. Slice roll crosswise into 12 (1/2-inch-thick) pieces; arrange in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 20 minutes or until golden.

They are so yummy and I love the different flavors of rosemary and gruyere to upgrade your standard sausage breakfast!