Ingredients
Method
Preparation
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment or lightly grease it.
- Unroll the crescent dough on the baking sheet and gently press the seams to form a single sheet.
- Heat a skillet over medium. Scramble the two eggs until fully cooked but still moist. Remove from heat.
- Crumble the cooked sausage into the eggs and stir until combined. If using cheese or herbs, fold them in now.
- Spoon the sausage-egg mixture along the wide edge of the crescent dough in a line, keeping the filling about 1 inch from the edge.
- Tightly roll the dough from the wide end toward the narrow end, creating a log. Pinch the seam to seal.
Baking
- Bake for 12 to 15 minutes, until the dough is puffed and golden brown.
- Let rest for 1 to 2 minutes before slicing.
- Serve warm and enjoy.
Nutrition
Notes
Vegetarian swap: use plant-based sausage crumbles instead of meat sausage. Store cooled roll-ups in an airtight container for up to 3 days. Wrap individual roll-ups in plastic wrap and place in a freezer bag for up to 2 months.