Sausage Cheese Croissant

🧂 Ingredients

• 1 lb. bulk pork sausage

  mild 1 egg white Poppy seeds
• 16 oz. pkg. cream cheese

  softened (two 8-ounce blocks)
• 2 cans crescent rolls
• 1 red bell pepper

  chopped
• 1 small onion

  chopped
• 8 oz. fresh mushrooms

  sliced (optional)
• 1 large egg white
• 1 tbsp. poppy seeds

Instructions

• 1 In a large skillet over medium heat, fry sausage and drain grease.
• 2 Use a hamburger chopper to cut the meat down in small pieces while frying.
• 3 Add bell pepper, onion and mushrooms, if using.
• 4 Sauté until almost tender about 3-5 minutes.
• 5 Place sausage mixture in a bowl with softened cream cheese.
• 6 (I usually soften cheese in microwave but you can leave out for several hours on
  counter).
• 7 On sprayed cookie sheets spread out the crescent rolls.
• 8 (Spread each can on a different cookie sheet).
• 9 Pinch the dough together to seal edges well.
• 10 Spread half of the the sausage/cream cheese mixture in the center of one of the
  crescent rolls.
• 11 Repeat process with other crescent roll.
• 12 Then bring sides together and pinch together.
• 13 (I usually make horizontal cuts in the dough so that they form a kind of braid
  over the sausage mixture.)
• 14 Spread egg white on top of each pastry with a pastry brush.
• 15 Sprinkle each "braid" with poppy seeds.
• 16 Bake as directed for crescent rolls (375 for about 15-20 minutes), but you need
  to keep in oven until golden brown.
• 17 It always takes longer – about 20-30 minutes.
• 18 Makes two large croissants.

Nutrition Info