Sausage Pockets

 

 

 
Breakfast is the meal a lot of us seem to bypass even though we all know it is the most important meal of the day.  The biggest reason a lot of us pass it up is because the mornings are so busy. So a breakfast that is quick, and can even be made ahead, is the solution.
 
 
 

 

 

Queue these sausage pockets.  They can be made really fast – or the day before for a quick morning reheating.  They are also a great option for freezer cooking.  Just freeze them on a baking sheet, and then store in freezer bags. When reheating from a frozen state, I recommend reheating them in the oven though for better texture.
 
Sausage Pockets

 
Ingredients:

 
 
Preheat your oven to 350 degrees.
 
Cook the sausage in a large skillet on medium heat until browned & cooked through.  Mix in the cream cheese until well combined.
 
 
 
 
 
Turn off the heat & stir in the cheddar cheese & seasoning if you are using it.
 
 
 
 
Make 8 rectangles out of the 2 cans of crescent rolls by pressing together 2 triangle cuts for each rectangle. Spoon a dollop of the sausage mixture in the middle of each, and pull up the corners to the middle, giving it a slight twist and pinching all the edges closed.
 
 
 
 
 
 
Bake for 10-12 minutes.
 
 
 

Sausage Pockets
Author: 
 
Ingredients
  • 2 (8oz) cans crescent rolls
  • ½ pound sausage
  • 4oz cream cheese
  • ¾ cup cheddar cheese
  • ¼ teaspoon Italian seasoning (optional)
Instructions
  1. Preheat your oven to 350 degrees.
  2. Cook the sausage in a large skillet on medium heat until browned & cooked through. Mix in the cream cheese until well combined.
  3. Turn off the heat & stir in the cheddar cheese & seasoning if you are using it.

 
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