Tuesday, March 29, 2011

Sausage Biscuit Things

My aunt and uncle were visiting from California a couple of weeks ago. Over lunch at one of our favorite places, my uncle mentioned that they had tried out a recipe from my blog. I got excited, because they're quite the foodies, and I couldn't wait to hear what they tried and how they liked it. Much to my dismay, they were disappointed in their choice- Chocolate Triscuits.

I assured them that I have many other (better) recipes and that the Chocolate Triscuits were just something I threw together once when the crackers were beyond stale. I haven't made them since.

Since that conversation, I've been thinking of writing a post in which I share the things I make over and over again- the tried and true recipes that are always successful and always eaten without grumbling or complaining (once I've shared the new recipes, I'll make one post that lists them all).

So here's the first "recipe" that falls into that category. It's N's favorite (and he named it).

Sausage Biscuit Things

1 package crescent rolls
1/2 pound breakfast sausage

In a large skillet over medium heat, cook the sausage until no longer pink. Set aside to cool slightly. Preheat oven to 350. Separate crescent rolls along creases, leaving them in 4 rectangles. Press the seams together. Spread sausage evenly down the middle of each rectangle (lengthwise). Roll up (pressing seams back together if they come apart) lengthwise and then slice each rectangle into 5 or 6 even pieces. Place on a cookie sheet. Bake 13-15 minutes, until lightly browned.
I often make myself one, stuffed with sausage, a scrambled egg, and shredded cheese.


  1. Another great way to make these is by adding some softened cream cheese to the sausage. Yummy.

  2. Yum. Maybe I'll make these when Steven gets home--he would love them. You have three kids and managed to write a blog--I have one...and have YET to write--Ugh epic fail-lol ;)

  3. These sound delish. My son will gobble them up - thanks! I'd love to hear about more of the recipes you make over and over.