Sausage Crustade



A long, long time ago we were at a friend's house for a party and came across this delicious thing: sausage crusade or sausage bread. Our host fancied himself a kind of Martha Stewart type o' guy, and it was always fun to see what his party decorations would be and what kinds of fabulous foodie things we would get to enjoy. Mr. Beers swiped this recipe and tweaked it a little bit and made it his own. We still have these at some of our parties, and every holiday season Wayne Douglas has to make lots of these for friends and customers. They are always gobbled up and people always want more. Now you can make them, too! Here you go:

Sausage Crustade

Ingredients:

1 lb. ground sausage (like Jimmy Dean), fully cooked and crumbled
1 - 8 oz. pkg. cream cheese
1 - roll/pkg Pillsbury Big & Flaky Crescent Dinner Rolls
1 egg white
poppy seeds

Directions:

Preheat oven to 350. Line a cookie sheet with baking parchment. Mix the crumbled sausage and cream cheese. Unroll the crescent rolls onto the parchment lined cookie sheet. Pinch seams and perforations in the dough to seal into one large sheet. Use fingers or rolling pin to press or roll the dough to form a large rectangle. Spread the sausage and cream cheese mixture lengthwise down the center of the dough. Fold the dough over the toppings and pinch together. Brush the top of the dough with egg white and sprinkle liberally with poppy seeds. Bake 18 to 20 minutes, or until light golden brown. Remove from cookie sheet to cutting board. Cut into slices and serve warm.






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