Croissanwich at Home!

Croissants are amazing in most any form. Yes, you have your super-fancy, your chocolate-filled, your homemade. But, don’t forget about those little canned gems over near the butter in the grocery store. I’ll admit, they’re not the epitome of health food; they’re also not all that bad every once in a while. Plus, these little dough triangles come in handy. You can stuff them with just about anything. The possibilities are endless. While I didn’t stuff them this time around, I did make homemade Croissanwiches with turkey sausage, soft scrambled eggs, and cheddar cheese for breakfast Saturday morning.

This is a pretty easy breakfast, considering most of the ingredients are partially prepared for you. (We buy Jimmy Dean turkey sausage which just needs to be heated up.)

We had them again this morning, but this time with cream cheese in lieu of  cheddar. Heaven on a plate. With mustard for dipping.

Semi-Homemade Croissanwiches: (Serves 2-3, with leftovers)

Ingredients:
1 package of Pilsbury 50% larger crescent rolls
1 package Jimmy Dean turkey sausage
4 eggs
splash of half and half
1/4 cup shredded cheddar cheese
Non-stick cooking spray

Directions:
Preheat oven to 350. Unwrap can and gently roll out dough sheet. Separate pre-cut triangles, one at a time, and roll into a crescent shape. Bend in ends so that croissants are semi-circular to make a better foundation for adding filling. Place on a a baking sheet and bake until barely golden (They’ll have to go back in the oven, so you don’t want to risk burning!).

Heat a skillet over med-high heat and brown 3-4 sausage patties. Once patties are browned, remove from pan and cut in half. In a bowl, scramble the eggs and add a splash of cream. Spray pan and add eggs. Soft scramble and remove from heat.

Remove lightly browned crescents from oven. Once they are cool enough to handle, cut open along round edge and butterfly open. Layer cheese, sausage, and egg. Place back in oven for the rolls to finish browning and the cheese to melt. Remove from oven and thank me later.

 

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