Borden Sausage and Cheese Crescent Roll-Ups

Prep Time

20 minutes

Cook Time

15-20 minutes

Yield

8 servings

Ingredients

  • 1 can of crescent roll dough (8 rolls per can)
  • 8 links of chicken or pork breakfast sausage – raw or pre-cooked (just cook to browned or until heated through, if they’re pre-cooked)
  • 3 eggs
  • 1 tsp. heavy cream, milk or oat milk
  • 1 pinch of salt
  • 3 shakes of ground black pepper (or to taste)
  • ½ Tbsp. fresh chives, chopped (or 1 t dried chives)
  • ½ Tbsp. butter or margarine
  • 4 slices Borden® Melts – American Cheese Slices

Cheese substitution options:
  • Borden® Melts Extra Sharp Cheddar
  • Borden® Pepper Jack Singles Fat Free
  • Borden® American Singles
  • Borden® American Singles Lactose Free
  • Borden® American Singles 2% Milk

Directions

  1. PREHEAT: oven to 350°F
  2. COOK: sausages over medium heat in a skillet until fully cooked and nicely browned. Set aside to drain on a paper towel.
  3. WHISK: the eggs together, reserving 1 tablespoon of egg for brushing onto the crescents, before they go into the oven. Pour the cream or milk into the remaining whisked eggs, and whisk, again, until cream/milk is fully incorporated.
  4. MELT: the butter over medium heat in a small skillet and scramble the remaining eggs. Season the eggs with salt and pepper, and sprinkle with chives. Remove from heat and set aside.
  5. UNROLL AND SEPARATE: your crescent roll-ups from each other. Cut your cheese slices in half, diagonally, to form triangles. Put 1 slice of Borden cheese onto the crescent triangle. Next, put about a teaspoon of scrambled eggs and then a chicken sausage link on top of that.
  6. ROLL UP: each crescent around the egg, cheese and sausage to form a nice, tight stuffed pastry roll. Brush each one with the egg wash that you saved from step 3 and sprinkle with your preferred topping(s). We suggest fresh herbs (like thyme), flaky sea salt or chili flakes.
  7. PLACE: the crescent rolls on a standard cookie sheet or jelly roll pan, spacing them out evenly so that they can rise to bake without touching each other.
  8. BAKE: for 15-20 minutes or until the dough is golden brown.