Savory Breakfast Sausage Crescent Rolls: A Delicious Morning Treat

Assembling the Crescent Rolls

1. Roll Out the Puff Pastry. Unfold the thawed puff pastry onto a lightly floured surface. Using a rolling pin, gently roll each sheet into a 12‑inch rectangle, keeping the thickness even to ensure uniform puffing.
2. Cut into Triangles. Trim the long edges to create a clean rectangle, then cut diagonally from one corner to the opposite corner, forming four right‑angled triangles per sheet.
3. Place the Filling. Spoon about 2 tablespoons of the sausage‑cheese mixture onto the wide end of each triangle. Spread gently, leaving a small border so the pastry can seal properly.
4. Roll and Seal. Starting at the wide end, roll the triangle toward the tip, tucking the tip underneath the roll to prevent unravelling. Press lightly to seal the seam.
5. Egg Wash. In a shallow bowl, whisk together the beaten egg and milk (and maple syrup, if using). Brush each roll generously with the mixture; this will give a glossy, golden finish.

Baking & Finishing

Preheat your oven to 375°F (190°C). Arrange the brushed rolls on a parchment‑lined baking sheet, spacing them about 1 inch apart. Bake for 18‑22 minutes, or until the pastry is puffed, deep golden‑brown, and the cheese inside is fully melted. If you like extra shine, give a second quick brush of egg wash halfway through baking. Once out of the oven, let the rolls rest for 3‑4 minutes before serving so the interior settles and the flavors meld.