SAUSAGE-STUFFED BREAKFAST POCKETS

Sausage-Stuffed Breakfast Pockets image

Croissants stuffed with sausage, cheese, and hash browns, folded and baked. We like to top them with my husband's homemade sausage gravy.

Provided by Jennifer 'Stapp' Rinard

Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Sausage

Time 40m

Yield 12

Number Of Ingredients 4

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

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
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.
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.
Bake in the preheated oven until golden brown, about 10 minutes.

Nutrition Facts : Calories 394.2 calories, Carbohydrate 32.9 g, Cholesterol 20.7 mg, Fat 24.3 g, Fiber 0.3 g, Protein 10.6 g, SaturatedFat 7.8 g, Sodium 819.3 mg, Sugar 5.4 g