Sausage Cheese Crescents Recipe
"My mother says that my grandmother made the best butterhorns. I never tasted hers, but my Mom's were delicious and grandma, of course, taught her. Through the years, my Mom filled butter horns with everything, from fruit, to seafood, to meats and all sorts of nuts and raisins. I always got a kick out of trying to guess what was in them. This recipe is ideal for brunch or lunch. —Paula Marchesi, Lenhartsville, Pennsylvania..."
INGREDIENTS
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3-1/4 teaspoons active dry yeast
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2 cups warm 2% milk (110° to 115°)
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4 large eggs
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1 cup mashed potato flakes
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1 cup butter, softened
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1/2 cup sugar
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1 teaspoon salt
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7 to 8 cups all-purpose flour
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12 ounces bulk Italian sausage
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3/4 cup shredded cheddar cheese
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FINISHING:
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1 large egg, beaten
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