Ingredients

The following ingredients have 4 Servings
  • 16 ounces breakfast sausage
  • 1/2 cup red bell pepper (seeded and diced)
  • 1/2 cup green bell pepper (seeded and diced)
  • 1 large sweet onion (peeled and diced)
  • 8 ounce cream cheese (softened)
  • Salt and pepper (to taste)
  • 8 ounces refrigerated crescent roll dough ((1 tube))
  • 4 slices provolone cheese (cut in half)
  • 1 egg
  • Fresh parsley (chopped, for garnish)

Instruction

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  • Place a large skillet over medium heat. Add sausage and cook until no longer pink and slightly seared. Break up the meat as it cooks. Use a slotted spoon to transfer the sausage to a mixing bowl.
  • Drain all but 1 tablespoon of the grease from the skillet. Place the skillet back over medium heat add the bell pepper and onion to the pan. Season with salt and pepper and cook for 5 to 8 minutes until the onions have softened, stirring occasionally.
  • Pour the onions and peppers into the bowl with the sausage. Add in the cream cheese and mix until everything is evenly combined. Season with salt and pepper to taste.
  • Grab your prepared baking sheet and lay out the crescent rolls in a starburst pattern.
  • Place the sausage filling in a ring around the wide side of the crescent rolls., Top the filling with half slices of cheese until covered.
  • Take a point of one crescent roll triangle, fold it over the filling, and tuck it under the center of the ring. Continue around until all the dough is folded over and tucked in place around the filling.
  • Place egg in a small bowl and beat. Use a pastry brush to brush the egg over the crescent dough. (This will help it brown and get shiny.)
  • Bake the ring for 12 minutes, until the cheese is melted and the crescent rolls are golden brown.
  • Remove from the oven and garnish with chopped parsley and extra bell peppers. Cut into 9 slices and serve warm.