Travelin' Sausage Omelet Rolls
crescent roll dough sheet or 1 can crescent rolls
cream, or half and half
finely grated cheese
salt and pepper
Brown sausage in large skillet. Drain on paper towels.
Pour off sausage grease and wipe skillet with paper towel.
Melt butter over medium low heat. Beat eggs with cream and add to warm skillet.
Sprinkle eggs with cheese. Let eggs cook undisturbed for several minutes until they begin to set.
Gently nudge omelet with spatula around the edges, letting uncooked egg run under.
Once omelet is soft set, firm on the bottom but still a little loose on top, cut into 8 wedges or pieces, using spatula edge to cut.
Cut crescent sheet into 8 squares or separate crescent roll dough into 8 triangles.
Lift omelet pieces with spatula and and transfer to dough pieces. Season with salt and pepper.
Top each dough piece with 1 sausage link.
Carefully roll up and place seam side down in greased baking dish.
Can be refrigerated, covered, at this point, for up to 24 hours.
Bake rolls at 375 for 15-20 minutes, or until dough has cooked through and turned golden.
Top pieces of foil with a napkin or paper towel. Place roll or rolls on top and make foil into a package. The sausage rolls will stay warm for up to an hour for traveling.
These would be great with asparagus, bacon or ham too
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