Sausage 'n egg crescents
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Olive oil |
| 1 | cup | Bell peppers |
| 1 | cup | Onions |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 8 | Whole egg whites, slightly beaten | |
| 2 | tablespoons | Fat-free sour cream |
| 4 | Pcs low-fat breakfast sausage, cut in 1/2 lengthwise | |
| 1 | cup | Fat-free cheddar cheese, shredded |
| 8 | ounces | Reduced fat crescent dinner rolls |
Directions
Preheat oven to 375. In a skillet, heat oil over medium heat. Add bell peppers, onions, salt, and black pepper. Cook until all is tender. In a mixing bowl, combine egg whites and sour cream. Add to skillet. Cook until egg whites are barely set, stirring occasionally. Remove from heat.
Separate dough into 8 triangles. To form one large triangle, overlap long sides of 2 triangles about ½"; press edge to seal. Divide egg mixture into fourths; and place on widest triangle end. Add one fourth of the sausage; sprinkle with cheese. Roll loosely. Place pointed side down on unprepared baking sheet. Bake 15 minutes or until golden brown.
Per serving: 154 Calories; 6g Fat (33% calories from fat); 9g Protein; 16g Carbohydrate; 0mg Cholesterol; 534mg Sodium Recipe by: Unknown Posted to EAT-L Digest 14 Mar 97 by "Anita A. Matejka" <matejka@...> on Mar 15, 1997