Ingredients
Method
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Unroll the crescent dough onto the prepared sheet. Gently press the seams together to make one continuous sheet.
- In a skillet over medium heat, warm and crumble the cooked sausage until heated through and lightly browned. Transfer to a bowl.
- In the same skillet, scramble the eggs until they are just set. Remove from heat promptly to avoid overcooking; they will finish cooking slightly from residual heat.
- Combine the scrambled eggs and crumbled sausage in the bowl. Stir in shredded cheese if using.
- Spoon the mixture in a line along the wide end of the crescent dough, leaving about 1/2 inch clear at the edges so you can seal.
- Roll the dough from the wide end toward the narrow end, tucking and sealing the edge underneath the roll so it doesn’t unroll while baking.
- Bake for 12 to 15 minutes, until the dough is puffed and golden brown. Let cool for a few minutes before slicing and serving.
Nutrition
Notes
For a dairy-free version, omit the cheese or use a plant-based shredded cheese. Store cooled leftovers in an airtight container for up to 3 days. To reheat, place on a baking sheet at 350°F (175°C) for 8–10 minutes or microwave individual pieces for 30–60 seconds. For freezing, wrap individual roll-ups tightly in plastic wrap and foil, and freeze for up to 2 months.