Savory Sausage and Cheese Crescent Ring

 

Nutritional Information

Per serving (approximate values):

• Calories: 380
• Protein: 18g
• Carbohydrates: 25g
• Fat: 22g
• Fiber: 1g
• Sodium: 850mg

Ingredients

• 1 pound ground breakfast sausage (mild or spicy, depending on preference)
• 2 (8-ounce) cans refrigerated crescent roll dough (such as Pillsbury)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese (or another good melting cheese like Colby Jack or mozzarella)
• 1/4 cup finely chopped yellow onion (optional, for added flavor)
• 1 clove garlic, minced (optional)
• 1/2 teaspoon dried Italian seasoning (optional, for extra flavor in the sausage)
• 1/4 teaspoon black pepper
• 1 large egg, beaten (for egg wash, optional)
• 1 tablespoon water (for egg wash, optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large skillet, cook the ground breakfast sausage over medium heat, breaking it apart with a spoon as it browns. If using, add the chopped onion and minced garlic during the last 5 minutes of cooking the sausage, stirring until softened.
3. Continue cooking until the sausage is fully browned and no pink remains. Carefully drain off any excess grease from the skillet. This step is crucial to prevent a soggy crescent ring.
4. Stir the Italian seasoning and black pepper into the cooked sausage. Remove the skillet from the heat and set aside to cool slightly.
5. Unroll both cans of crescent dough. Separate the dough into 16 triangles.
6. Arrange the crescent dough triangles on the prepared baking sheet in a circle, with the wider ends overlapping slightly in the center and the pointed ends facing outwards. The dough should form a sunburst or star shape, leaving a 4-5 inch opening in the center.
7. Spoon the cooled sausage mixture evenly over the wider ends of the crescent dough, forming a ring. Make sure to leave a small border around the edges of the dough for sealing.
8. Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the sausage mixture.
9. Starting from the wide end, fold the pointed ends of the crescent dough over the filling and tuck them securely under the wider ends at the center of the ring. This will enclose the filling and create a sealed ring.
10. In a small bowl, whisk together the beaten egg and water to create an egg wash (if using). Gently brush the top of the crescent ring with the egg wash for a golden, shiny crust.
11. Bake for 20-25 minutes, or until the crescent dough is golden brown and puffed, and the cheese is melted and bubbly.
12. Once baked, remove the crescent ring from the oven and let it cool on the baking sheet for 5-10 minutes before transferring to a cutting board. This rest time allows the cheese to set slightly, making it easier to slice.
13. Garnish with fresh chopped parsley, if desired.
14. Slice into individual portions and serve warm.