Delta Breakfast Bars Recipe

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Delta Breakfast Bars

Lynnda Cloutier


From Big Taste of Little Rock

pinch tips: Perfect Bacon Every Time




2 cans refrigerator crescent rolls, 8 count each
1 pound hot pork sausage
1/4 cup minced onion
8 oz. fresh mushrooms
1 t. fresh thyme
8 oz. cream cheese, chopped
1 egg white, lightly beaten
poppy seeds to taste

Directions Step-By-Step

Open one can of crescent roll dough and press it over the bottom of baking dish. Press the perforations to seal. Brown sausage in large skillet, stirring until crumbly. Add the onion and sauté until tender. Add mushrooms, green chiles and thyme. Sauté until the mushrooms are tender; drain. Add cream cheese to the vegetables in skillet and cook until melted and smooth, stirring constantly. Spread mixture over roll dough. Open second can of roll dough and separate into triangles. Arrange triangles over the sausage mixture, leaving a small space between triangles. Brush with the egg white and sprinkle with poppy seeds. Bake at 375 for 30 minutes or until golden brown. Serves 12
Big Taste of Little Rock

About this Recipe

Course/Dish: Meat Breakfast