Ingredients:

  • 225g (8 oz) bulk breakfast sausage
  • 115g (4 oz) cream cheese, softened
  • 2 tbsp finely chopped green onions (optional)
  • 1/4 tsp garlic powder
  • Pinch of black pepper
  • 225g (8 oz) can refrigerated crescent roll dough sheets
  • 1 tbsp melted butter, for brushing (optional)
  • Sesame seeds, for topping (optional)

Instructions:

  1. Cook the sausage in a skillet over medium heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
  2. In a mixing bowl, combine the cooked sausage, softened cream cheese, green onions (if using), garlic powder, and black pepper. Mix well until evenly combined.
  3. Unroll the crescent roll dough sheet onto a cutting board.
  4. Cut the dough into 16 equal squares using a knife or pizza cutter.
  5. Place a spoonful of the sausage mixture onto each square of dough. Roll up each square into a crescent shape, starting from one corner.
  6. Place the rolls onto a baking sheet lined with parchment paper (optional). Brush with melted butter (if using) and sprinkle with sesame seeds (if using).
  7. Bake in a preheated oven at 190°C (375°F) for 15-20 minutes, or until golden brown. Let cool slightly before serving.