Breakfast Pigs in Blanket Extravaganza (Print Version)
# Ingredients:
→ Dough & Proteins
01 -
1 package (8 oz) crescent roll dough
02 -
8 breakfast sausages (pork, turkey, or plant-based)
→ Toppings & Flavorings
03 -
1 cup shredded cheddar cheese
04 -
1 tablespoon Dijon mustard
05 -
1 tablespoon maple syrup
06 -
1 large egg, beaten (for egg wash)
07 -
Everything bagel seasoning or sesame seeds (optional)
08 -
Fresh chives or parsley for garnish
# Instructions:
01 -
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 -
Unroll the crescent roll dough on a clean surface. Press the seams together to form a solid dough sheet without holes.
03 -
Using a pizza cutter or sharp knife, cut the dough into strips approximately 2.5 cm wide and 10-12 cm long.
04 -
In a small bowl, combine Dijon mustard and maple syrup, mixing until well incorporated.
05 -
Place a sausage link at one end of each dough strip. Sprinkle with a small amount of shredded cheddar cheese. Brush dough strip with the mustard-maple mixture, then roll the sausage up tightly in the dough.
06 -
Place each rolled sausage seam-side down on the prepared baking sheet. Brush with beaten egg and sprinkle with everything bagel seasoning or sesame seeds if using.
07 -
Bake in the preheated oven for 12-15 minutes, until the dough is puffed and golden brown.
08 -
Remove from oven and let cool for 2 minutes. Garnish with finely chopped fresh chives or parsley if desired. Serve warm with additional Dijon mustard or maple syrup for dipping.
# Notes:
01 -
These breakfast bites can be assembled the night before and refrigerated, then baked fresh in the morning.