Serve up this hearty sausage biscuit and add a drizzle of syrup for a delicious, sweet and savory breakfast.
1 lb. | Owens Regular Roll Sausage |
1 can | crescent roll dough (8 oz) |
1 | Remove the crescent roll dough from the can. Do not separate rolls. |
2 | On top of a piece of plastic wrap or aluminum foil, pinch the triangles together and then pinch the rectangles together to form a long rectangle that is about 18 x 14 inches, gently pulling dough as needed. |
3 | Carefully spread the uncooked sausage in an even layer over the dough. |
4 | Roll the dough lengthwise to form a long roll. Wrap in the plastic wrap or foil. Freeze for 15 minutes. |
5 | Preheat oven to 350F. |
6 | Using a serrated knife, cut dough into 1/2 inch thick slices. Place on ungreased baking sheet. Bake 15-20 minutes, or until the sausage is cooked through. Drain off any juices. |
7 | Serve hot. Refrigerate leftovers. Serving suggestion: This recipe may be doubled. Product may be frozen after slicing. When ready to serve, thaw slices in refrigerator and bake. |
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Different products may contain allergens such as Milk, Wheat, Egg, Soy, Peanuts, Tree Nuts, Fish and Shellfish. If you are sensitive to allergens, always check the labels before use.