Making this recipe post is so sad for me because this sausage bread is one of the very few things I actually like for breakfast, but I haven’t found a good gluten-free alternative so for now I have to stay away 🙁 That doesn’t mean I can’t share it with you all though! Now you can make it and I can be happy with the knowledge that someone is out there enjoying it for me. This is another recipe that would be really good for Easter this Sunday. (Also check out Prosciutto+Egg Cups for another great Easter breakfast idea) It does take a bit of time though because of how it cooks. Make sure to give yourself about an hour total for prep and cooking.
-12 oz ground pork sausage
-1 can sliced mushrooms
-1 teaspoon chopped garlic
-3 oz cream cheese
-1 tube(8 oz) refrigerated crescent rolls (If someone has a gluten-free alternative please let me know!!!!)
Pre-heat oven to 350° and grease a baking sheet. Then in a skillet cook the sausage and garlic until the meat is no longer pink.
Once the sausage is browned add cream cheese and mushrooms. Cook and stir over low heat until the cheese is melted. Once this is mixed together remove from heat and set aside.
Next unroll the crescent dough on the baking sheet. Press/pinch the perforations together to make one big sheet of dough, around 12 in. x 10 in.
Spoon the sausage mixture in a line down the middle leaving about 1 in. on the ends.
Fold the sides up to meet in the middle and encase the sausage.
Finally, bake in oven for 10-12 minutes until golden brown. Make sure to check the bottom to see if it’s burning/sticking.
To serve you can just use a knife to slice it. The dough may be flaky so a spatula is best to help it stay together when serving onto a plate!
If I can find a way to make this gluten-free I will definitely update this post to spread the word!
Let me know in the comments if you try this recipe and how it goes!
Make sure to follow me on: