Ingredients

The following ingredients have 16 Servings
  • 1 16 oz [8] count can big flaky biscuits ([i.e. Grands! Flaky Layers Biscuits])
  • 1 lb breakfast sausage
  • 8 oz cream cheese (softened)
  • 1/4 cup green onion tops (thinly sliced)
  • 2 Tbsp Dijon mustard (more or less to your taste)
  • 2 tsp Worcestershire sauce
  • 1/4 tsp garlic salt
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 large egg (beaten with 1 tsp water)

Instruction

  • In a large skillet, saute the sausage over medium-high heat for 6-8 minutes until browned and no pink remains. Drain any excess fat from the pan.
  • To the sausage add cream cheese, Dijon, Worcestershire, garlic salt garlic powder, and black pepper. Continue to cook over low heat  just until the cream cheese melts. Mix-in the green onions.
  • If using immediately, cool slightly. If preparing in advance, place into an airtight container and store chilled until using.
  • To prepare: Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
  • Cut each biscuit through the middle from end to end making 2 rounds.  Flatten each round into a 3-inch circle and place a heaping teaspoon of the filling into the center. Fold the dough over the filling and crimp the edges with a fork or a pastry crimper.
  • Brush on all sides with the beaten egg wash and arrange on the baking sheet.
  • Place into the oven and bake for 14-16 minutes or until golden and puffed.
  • Serve immediately with additional Dijon on the side, if desired.