Sausage-Stuffed Breakfast Pockets
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Description
Croissants stuffed with sausage, cheese, and hash browns, folded and baked. We like to top them with my husband's homemade sausage gravy.
Ingredients
- ½ pound mild breakfast sausage
- ¼ (2 pound) package frozen hash browns
- 4 (8 ounce) cans refrigerated crescent rolls
- 1 cup shredded Cheddar cheese
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C).
- 2. Heat a large skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- 3. Place frozen hash browns and 3 tablespoons water into the same hot skillet. Cover and cook until no longer frozen and just starting to turn brown, about 5 minutes.
- 4. Unroll crescent rolls. Place 4 rolls side-by-side and pinch together to make a square. Top dough with some of the sausage, hash browns, and Cheddar cheese. Fold edges over the filling. Repeat with the remaining 12 rolls to make 4 pockets total. Place pockets on a baking sheet.
- 5. Bake in the preheated oven until golden brown, about 10 minutes.
Nutrition Facts
serving: 4 large pockets
calories: 394.2 kcal
carbohydrates: 32.9 g
protein: 10.6 g
saturated fat: 7.8 g
cholesterol: 20.7 mg
sodium: 819.3 mg
fiber: 0.3 g
sugar: 5.4 g
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