Sausage & Cheese Crescent Ring
This Sausage & Cheese Crescent Ring is our favorite Pillsbury crescent roll recipe, transforming three simple ingredients into Sunday brunch.
Servings: 8 people
Ingredients
- 1 pound venison breakfast sausage
- 2 8-ounce cans refrigerated crescent rolls
- 1 ½ cups shredded Monterey Jack cheese
- 1 egg (optional)
Instructions
- Preheat oven to 375 degrees F.
- Cook sausage in large skillet over medium-high heat for about 8 minutes or until thoroughly cooked, stirring frequently. Drain and set aside.
- Unroll dough onto a large baking sheet and separate into 16 triangles. Arrange 8 triangles with shortest sides toward center slightly overlapping in a sun shape and leaving a 4-inch round circle open in center. You can place a soup bowl in the center and work around that to make it easier.
- Place cooked and crumbled sausage on top of crescent roll ring, then top with cheese.
- Pull points of triangles over the sausage and cheese and tuck dough under to form rings. Repeat around ring until entire filling is enclosed.
- Brush with egg wash, if desired, and bake at 375 degrees F for about 20 minutes or until golden brown.
