Alright, let’s talk about makin’ them breakfast sausage cream cheese crescent rolls. I ain’t no fancy cook, mind you, but I can whip these up good enough for the whole family to gobble down.
First off, you gotta get yourself some stuff from the store. Don’t go gettin’ all high-falutin’ with it, just the regular stuff will do. You need them can crescent rolls. Yep, the ones that pop open when you smack ’em. Get a tube or two, dependin’ on how many hungry mouths you gotta feed.
Then, you need some sausage. I like the breakfast kind, you know, the little patties. Get a pound or so, and make sure it ain’t too greasy. You’ll also need a block of that cream cheese. The plain kind, not that fancy stuff with the berries in it. And that’s about it for the main fixin’s, oh wait you also gonna need some eggs, I like to scramble them, but you can do whatever you want with them, just make sure you cook them first.
- Crescent roll dough
- Breakfast sausage
- Cream Cheese
- Eggs
Now, the makin’ part. First, brown up that sausage in a pan. You know, just crumble it up and cook it till it ain’t pink no more. Drain off all that grease, nobody wants a greasy roll, understand? Then, set it aside to cool a bit. While that’s coolin’, crack the eggs into a bowl and scramble them. Make sure the eggs are cooked through, you don’t want them running all over the rolls.
Next, take that cream cheese and put it in a bowl. Let it sit out for a bit so it gets soft, or if you’re in a hurry, you can zap it in the microwave for a few seconds. Don’t melt it tho, or it’ll be all runny, yuck. Then, mix in the cooked sausage with the cream cheese. Just stir it up good till it’s all mixed together.
Now, for the rolls. Pop open that can of crescent dough and lay it out flat. You know, like a little sheet. They got them little lines where you’re supposed to break ’em apart, but don’t do that yet. Take a spoon and put some of that sausage and cream cheese mix on each little triangle of dough. Not too much now, you don’t wanna overstuff ’em. Then, take them cooked scrambled eggs and put some on top of the sausage and cream cheese mixture on each triangle, use a small spoon or it’ll be a mess.
Rolling them up ain’t hard, just start at the wide end and roll ’em up to the pointy end. Kinda like you’re makin’ little croissants. Pinch the ends a little bit so they don’t come undone when you bake ’em. Put them on a baking sheet, not too close together, or they’ll stick.
Bake ’em in the oven according to the directions on the can. Usually, it’s somethin’ like 350 degrees for 10 or 15 minutes, but you better check your can to be sure. You want ’em golden brown and puffy. When they’re done, take ’em out and let ’em cool for a bit before you eat ’em, or you’ll burn your mouth. And nobody likes to eat with a burnt mouth, yuck.
And that’s all there is to it. These breakfast sausage cream cheese crescent rolls ain’t hard to make, and they’re mighty tasty. Perfect for breakfast, or a snack, or whenever you feel like havin’ somethin’ good. My grandkids love ’em, and I bet yours will too. Now go on and make some, you won’t be sorry.
If you wanna get fancy, you can add some other stuff to the mix. Some folks like to put in some shredded cheese, or some chopped onions, or even some jalapenos if you like it spicy. But me, I like ’em just plain with the sausage and cream cheese. It’s simple, and it’s good.
And if you got some leftover, which you probably won’t, they heat up good in the microwave the next day. Just don’t put them in for too long, or they’ll get all soggy. A few seconds is all it takes.
So there you have it. My recipe for breakfast sausage cream cheese crescent rolls. It ain’t nothin’ fancy, but it’s good home cookin’. And that’s the best kind, if you ask me.
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