Sausage bread has always been a tradition in my family on Christmas morning. If I could have it my way, I would eat sausage bread every day, all day! It's so delicious! Homemade bread, hot sausage, Velveeta cheese....what more could you ask for?! I REALLY wanted to make it for New Year's Eve, but didn't have the time or patience to make the REAL recipe. SOOOO....with my new love for Pillsbury Croissants, I decided to cheat the recipe a bit and make an easier but still just as tasty version! Sorry I didn't snap a photo of the ingredients, they are really simple, I just had so much stuff on my counters this evening while preparing all the appetizers, that I got lazy and skipped that step. But here it is, I guarantee you that you will not be disappointed! These tasty little things are AMAZING! For the full recipe and directions without photos, click: PRINT HERE ***I made one small edit to this recipe, when adding the cheese slices to the crescents, smush them a bit in the sausage mixture first, then top with a little more sausage. It makes it a lot easier to roll, not so messy***
1 lb Premium Pork Sausage - I like to use the HOT flavored sausage
1/2 cup Fresh Parsley, finely chopped
1 tube of Pillsbury Crescents (You can use 2 tubes if you want less sausage in each crescent...there is a lot of sausage!)
About 4 slices of Velveeta Cheese, cut in half
2 Tablespoons of butter, melted
1 Tablespoon minced Garlic (Optional)
1) Pre-heat oven to 350°F.
2) In a medium skillet, cook sausage until fully cooked and browned.
3) Drain sausage and set aside.
4) Finely chop fresh parsley, about 1/2 cup. Make sure the parsley is rinsed and dry before chopping.
5) Add chopped parsley to sausage and toss. Set aside or in the refrigerator to cool down.
6) Once sausage has cooled down, slice about 4 slices of Velveeta cheese and cut each slice in half.
7) Place the Pillsbury Crescent dough onto a baking sheet that has been sprayed with non-stick cooking spray.
8) Place 2 pieces of Velveeta (actually one slice, just cut in half) on to each crescent. See note above about smushing the cheese into the sausage mixture first, makes it a lot easier :)
9) Scoop about a tablespoon of the sausage/parsley mixture on top of the cheese.
10) Roll each crescent up and pinch the sides to try and keep the cheese and sausage inside. THIS PART IS KIND OF MESSY, BUT DON'T WORRY!
11) Brush each crescent with melted butter (add garlic to the butter if you want extra flavor).
12) Bake at 350°F for 10 minutes.
13) Remove from oven and brush the crescent once more with the butter mixture and bake for 5 minutes longer.
14) Remove from oven and let cool for about 5-10 minutes and dig in!Copyright © 2013 Kellicipes
|Amount Per Serving|
|% Daily Value *|
|Total Fat 29 g||45 %|
|Saturated Fat 13 g||66 %|
|Monounsaturated Fat 8 g|
|Polyunsaturated Fat 2 g|
|Trans Fat 0 g|
|Cholesterol 60 g||20 %|
|Sodium 1297 mg||54 %|
|Potassium 198 mg||6 %|
|Total Carbohydrate 17 g||6 %|
|Dietary Fiber 0 g||1 %|
|Sugars 6 g|
|Protein 16 g||32 %|
|Vitamin A||0 %|
|Vitamin C||15 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|