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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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Course:
Easy Finger Foods
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
8
Author:
Jennifer Stewart
Equipment
Parchment Paper Sheets
Aluminum Commercial Half Sheet (2), Silver
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:
141
kcal
|
Carbohydrates:
6
g
|
Protein:
7
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
5
g
|
Cholesterol:
53
mg
|
Sodium:
342
mg
|
Sugar:
4
g