1 lb bulk sausage
2 cups self-rising flour
1 brick (8-oz) cream cheese, softened
1 stick butter, softened
In a mixing bowl combine the flour, cream cheese, and butter together to form a dough. Roll out the dough to form a rectangle.
Meanwhile, lightly fry the sausage, stirring to crumble, just until almost cooked and the fat is cooked out; drain. Sprinkle the sausage over the dough then roll up jelly-roll style. Refrigerate overnight. Remove from the refrigerator and slice. Bake on a cookie sheet that has sides for 12 to 15 minutes at 450 degrees.
Note: This is a great make ahead item for breakfast or brunch. Make and refrigerate the night before then bake for a few minutes and breakfast is ready.
1 brick (8-oz) cream cheese, softened
1 stick butter, softened
In a mixing bowl combine the flour, cream cheese, and butter together to form a dough. Roll out the dough to form a rectangle.
Meanwhile, lightly fry the sausage, stirring to crumble, just until almost cooked and the fat is cooked out; drain. Sprinkle the sausage over the dough then roll up jelly-roll style. Refrigerate overnight. Remove from the refrigerator and slice. Bake on a cookie sheet that has sides for 12 to 15 minutes at 450 degrees.
Note: This is a great make ahead item for breakfast or brunch. Make and refrigerate the night before then bake for a few minutes and breakfast is ready.
file photo
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