Crescent sausage sandwiches
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Bulk sausage; hot or regular |
| 2 | cans | (8 oz) refrigerated crescent dinner rolls |
| 2 | cups | Shredded Cheddar cheese; or Ameircan |
| 2 | Eggs; slightly beaten | |
| 1 | tablespoon | Butter or margarine; melted |
| Sesame seeds | ||
Directions
Preheat oven to 375 F. Brown and crumble sausage. Drain well. Set aside to cool. Separate one can crescent dough into four rectangles. Place rectangles on ungreased cookie sheet. Firmly press perforations to seal.
Stir cheese and egg into cooled sausage. Spread about 1 cup meat mixture over each rectangle. Separate second can crescent dough into four rectangles. Firmly press perforations to seal Place dough rectangles over meat mixture. Stretch gently to cover. Press edges with fork to seal. Brush with butter. Sprinkle with sesame seeds. Bake for 16-20 minutes until golden brown. Cut in half for sandwiches or in smaller pieces for snacks.
Serve immediately. Refrigerate any leftovers. MC formatting by bobbi744@...
Serving Ideas : Serve with Pecan Praline Salad.
NOTES : Delicious! Easily cut in half to make 2 huge sandwiches. To make ahead, prepare, cover and refrigerate for up to 2 hours. Bake as directed.
To reheat, wrap in foil. Heat at 350 F. for 10-12 minutes.
Recipe by: Pillsbury Bake-Off, 1975 Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roberta Banghart <bobbi744@...> on Nov 25, 1997