Serves 8
20 min
Breakfast Pigs in a Blanket
Recipe GLPRc7112b1a64ce0d
Tender crescent roll dough wrapped around cooked breakfast sausages, glazed with maple syrup, brushed with egg wash, and sprinkled with poppy seeds. Baked until golden and crispy, these handheld pastries are perfect for breakfast, brunch, or as a savory appetizer. Serve warm with extra maple syrup for dipping.
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Ingredients
1 can (8 ounces) refrigerated crescent rolls
8 breakfast sausage links
2 tablespoons maple syrup, plus more for serving
1 large egg
1 splash of water
1 teaspoon poppy seeds
Directions
Preheat your oven to 375°F. Cook the breakfast sausage links according to the package directions until fully cooked. Remove from heat and set aside to cool slightly.
Open the can of crescent rolls and carefully separate them along the perforated lines into individual triangles.
Lightly brush the surface of each crescent triangle with maple syrup.
Place one cooked sausage link at the wide end of each crescent triangle and roll it up tightly, encasing the sausage in the dough. Arrange the wrapped sausages seam-side down on an ungreased baking sheet.
In a small bowl, crack the egg and beat it together with a splash of water until well combined to create an egg wash.
Using a pastry brush or your fingertips, lightly brush the egg wash over the tops of each crescent-wrapped sausage. Use just enough to coat the surface of the dough.
Sprinkle the poppy seeds evenly over the tops of all the egg-washed pastries.
Bake in the preheated 375°F oven for approximately 10 minutes, until the crescent rolls are golden brown and crispy.
Remove from the oven and serve warm with additional maple syrup on the side for dipping.
