STUFFFED BREAKFAST CRESCENTS (SALLYE)
Try it, I think you'll be cooking these often once you've tried them.
- 1 pkg
- crescent dough sheet
- 4 to 6 large
- 2 Tbsp
- 1/2 to 1 lb
- breakfast sausage
- 1 c
- grated chedder cheese
- 1 pkg
- taco seasoning
- 1 small
- can (4.5 oz) diced green chiles
- 1/2 c
- prepared salsa
- 1 Tbsp
Preheat oven to 375º
Mix chiles and taco seasoning together in separate bowl and set aside.
When butter begins to foam, add eggs to pan and cook, stirring with wooden spoon until just slightly wet.
Add chiles and taco seasoning and mix well into eggs.
Do not overcook or brown the sausage.
Use a sharp knife or pizza cutter to cut into triangles. (you should be able to get 8 triangular pieces).
Lay side by side.
Sprinkle half the cheese equally onto each triangle.
End with pointed tip of triangle overlapping the crescent roll and place each one on the parchment lined baking sheet with the pointed side down.
Best served while still warm.