Breakfast Pigs in a Blanket Recipe
Whip up a batch of Breakfast Pigs in a Blanket and still get everyone out the door on time.
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Servings: 8
Ingredients
- 1 can 8 ounces refrigerated crescent rolls
- 8 cooked breakfast sausage links
- 4 slices of American cheese cut in half to make two triangles
- 2 tablespoons maple syrup more for dipping
- 1 egg beaten (for egg wash)
- Cooking spray or parchment paper for baking
Instructions
- Preheat your oven to 375°F.
- Prepare a baking sheet with parchment paper or cooking spray.
- Lay a sheet of parchment paper on your work surface. Unroll the crescent roll dough onto the parchment paper, separating it into 8 triangles.
- On each dough triangle, place a slice of cheese, add a cocktail sausage, and drizzle with about 1/4 teaspoon of maple syrup.
- Roll each triangle from the wide end, ensuring the edges are sealed to contain the filling.
- Place the rolls seam-side down on the prepared baking sheet.
- Brush each roll with the beaten egg.
- Bake for 12-15 minutes or until golden brown and puffed and the sausage is cooked through.
- Remove and serve warm with syrup or sprinkle with powdered sugar.
Notes
- No crescent roll dough? Use cinnamon rolls, puff pastry, or biscuit dough.
- Switch up the sausages for little smokies or even crispy bacon!
- Try cheddar, Swiss, mozzarella, or pepper jack cheeses.
- Although the breakfast sausages are already cooked, be sure the the internal temperature reaches 165F before eating.
- Reheat in the oven to avoid them getting soggy.
- Dip them in ketchup, mustard, maple syrup, or even honey mustard.
- You can also drizzle them with a royal icing similar to cinnamon rolls, honey, or a fruit jam.
Nutrition
Serving: 1 | Calories: 141kcal | Carbohydrates: 6g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 342mg | Sugar: 4g
