I stumbled across this recipe here on Mama Holli’s website, and boy am I glad I did. These Sausage Pockets are so easy to make and pretty quick too. Now, I always make gravy to go along with these, but they are just great without gravy too.
We just love gravy. Sometimes I think we might have gravy flowing through our veins. Ha!
You only need a few ingredients to make these Sausage Pockets: cream cheese, 1 pound of breakfast sausage, and 2 cans of crescent rolls. If you wanna do an egg wash to make them golden brown; you will need an egg and about a tablespoon of water.
Okay, First cook the sausage and break it up well. I like to use a tater masher to do this. Then, drain off the excess fat.
After the sausage is cooked, add the cream cheese and stir it around till it’s melted.
Mix the sausage and cheese together well.
After everything is melted, I like to pile it up on one end of the skillet and split it in 2 halves. This way I know about how much I want to put in each pocket. This makes 2 long sausage pockets.
Now that the sausage filling is done, you’ll need to work on the crescent roll part.
Now, it might be a good idea to use some parchment paper or a Silpat to make sure these Sausage Pockets don’t stick to the pan. Get a big half sheet pan and roll out half of the crescent rolls (on the Silpat or parchment). I just break the rolls in half, where they are perforated, when they come out of the can and roll it out on the sheet pan. There will be 4 triangles of crescent rolls that make up the bottom of each Sausage Pocket.
Next, pile on the sausage filling. Remember how I split the filling. Put half of the filling on one bottom and half on the other.
Open up the other can of crescent rolls and break them in half, like before. Roll them out over the top of the filling and press the sides all around to seal. After you get the tops of the pockets put on, you can make an egg wash to brush on top before you stick em in the oven. Just beat 1 egg with a tablespoon of water, then brush it on the tops of the Sausage Pockets.
Bake them at 350 for 25 minutes.
When they come out of the oven, they will be golden brown and delicious.
I cut each of these Sausage Pockets in about 8 pieces, so you’ll wind up with 16 pieces total. Try these with gravy too. They’re great!
- 1 lb. breakfast sausage
- 1 (8 oz.) block of cream cheese
- 2 cans of crescent rolls
- 1 egg
- 1 Tablespoon water
- Preheat the oven to 350. Spread out some parchment or a Silpat on a half sheet pan.
- Cook the sausage and break it up well. Drain off the excess fat.
- After the sausage is cooked, add the cream cheese and stir it around till it's melted and well mixed.
- Get a big half sheet pan and roll out half of the crescent rolls. I just break the rolls in half, where they are perforated, when they come out of the can and roll it out on the sheet pan. There will be 4 triangles of crescent rolls that make up the bottom of each Sausage Pocket.
- Pile on the sausage filling. Put half of the filling on one bottom roll and half on the other.
- Open up the other can of crescent rolls and break them in half, like before. Roll them out over the top of the filling and press the sides all around to seal.
- After you get the tops of the pockets put on, you can make an egg wash to brush on top before you stick em in the oven. Just beat 1 egg with a tablespoon of water, then brush it on the tops of the Sausage Pockets.
- Bake them at 350 for 25 minutes.
- Cut each of these Sausage Pockets in 8 pieces, so you'll wind up with 16 pieces total.
- Serve Hot!
- Try these with gravy, too!
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