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Sausage-Stuffed Breakfast Pockets

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Jennifer 'Stapp' Rinard

"Croissants stuffed with sausage, cheese, and hash browns, folded and baked. We like to top them with my husband's homemade sausage gravy."
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40 m servings 394 cals
Original recipe yields 12 servings (4 large pockets)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat a large skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  3. Place frozen hash browns and 3 tablespoons water into the same hot skillet. Cover and cook until no longer frozen and just starting to turn brown, about 5 minutes.
  4. Unroll crescent rolls. Place 4 rolls side-by-side and pinch together to make a square. Top dough with some of the sausage, hash browns, and Cheddar cheese. Fold edges over the filling. Repeat with the remaining 12 rolls to make 4 pockets total. Place pockets on a baking sheet.
  5. Bake in the preheated oven until golden brown, about 10 minutes.


  • Cook's Note:
  • Use your favorite cheese.

Nutrition Facts

Per Serving: 394 calories; 24.3 g fat; 32.9 g carbohydrates; 10.6 g protein; 21 mg cholesterol; 819 mg sodium. Full nutrition

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