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susan's savory brunch roll

(2 ratings)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

After reading all the talk about grilled cream cheese sandwiches, my mind went to work thinking what could be included in those to send them over the top. Then when I wanted to do something special for Sunday Brunch, this came to mind, based on those earlier discussions. Note: You could use the new Pillbury Crescent Roll dough sheet for this instead of the pre-cut individual crescent roll dough. I just happened to have a can of the big flaky crescent rolls on hand, so I used those.

(2 ratings)
yield 5 -6
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For susan's savory brunch roll

  • 6 oz
    cream cheese (i used neufchatel)
  • 12 oz
    reduced-fat pork breakfast sausage (i used jimmy dean)
  • 1/2 c
    chopped onion
  • 1/2 c
    chopped bell peppers
  • 1/2 tsp
    italian seasoning
  • 1
    can refrigerated crescent rolls
  • 3 slice
    provolone cheese (i used reduced-fat)

How To Make susan's savory brunch roll

  • 1
    Preheat oven to 375°. Chop the onions and peppers. Cut the COLD cream cheese into cubes and let sit at room temperature.
  • 2
    Brown the sausage, onions, and peppers in a medium skillet over medium heat until sausage is well-browned and onions/peppers are cooked.
  • 3
    Stir in the cream cheese and cook over low heat until cheese melts and blends completely with sausage. Sprinkle with Italian seasoning and remove from heat.
  • 4
    While sausage is browning, prepare dough: On a pastry cloth or sheet of waxed paper, roll the crescent rolls flat and press the seams together, making a rectangle about 10" x 15". Be sure seams are well sealed.
  • 5
    Spoon the sausage mixture down one long side of the rectangle. Cut the provolone cheese slices in half and arrange them across the mixture.
  • 6
    Fold the rectangle of dough over and pinch all the edges together. Use the cloth or waxed paper to transfer the roll to an ungreased baking sheet. Reshape as necessary into a long loaf shape.
  • 7
    Bake for 20-25 minutes, until crust is brown and flaky. Allow to cool about 5 minutes before slicing.
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