The inspiration for my most recent post came from a brunch dish I made recently. I was expecting early morning visitors but I didn’t know how many (or if any) would show. I took a page from one of my wife’s recipes and changed it a little. She uses crescent roll dough to make a delicious breakfast sausage and cream cheese casserole. Her recipe makes enough to feed a small army, which is perfect for large, holiday breakfasts. Since I didn’t know how many people would actually show up, I decided to alter the recipe to make individual pastry cups. Leftovers can be stored in the refrigerator for several days and they are can be pulled out and reheated in a microwave oven for a quick and easy breakfast, or a light snack.
Breakfast Sausage and Cream Cheese Pastry Shells
2 8-count crescent roll tubes
1 lb bulk breakfast sausage (mild)
8 oz cream cheese (1 pack)
Cook the sausage in a skillet and remove, to cool to room temperature.
Once cooled, crumble the sausage by hand to break down any large clumps.
Add the cream cheese to the sausage and mix thoroughly with a spatula.
Unroll the crescent roll dough on a clean and lightly floured surface.
Form the dough into a rectangle and press the edges together with your fingers. Press the perforated parts of the dough together, lightly, with your fingers.
Using a pastry cutter, or a clean credit card, if you don’t have a pastry cutter, slice the dough into 4” squares, to make 12 squares. The squares don’t have to be perfectly square.
Lay the squares over the holes of a non-stick muffin pan. Press the squares down to conform to the pan.
Drop the sausage and cream cheese mixture in the pastry shells by spoon.
Bake at 375° for 15 to 20 minutes, or until the edges of the pastry are golden brown.
Serve warm, with a side of fresh fruit.