You guys. I really cannot even begin to describe how simple these are. I had no intentions of blogging about this breakfast (hence the one photo), but I just feel that it would practically be a sin to not share this with y’all.
A few years ago we were actually here in Little Rock for a massive 10-day road trip from Colorado to Little Rock to Dallas to Lubbock to Colorado. It was crazy, but we were two childless yahoos back then. Anyway, while we were here my mother in law made these sausage spirals out of crescent dough and ground breakfast sausage. Super easy, super delicious, and then I totally forgot all about them for almost 2 years. This past weekend I was scrounging through the kitchen trying to figure out what to eat for breakfast when I came across a box of puff pastry in the freezer (pretty much a staple around here) and sausage in our meat drawer. The rest is history.
See, in case anyone has been living under a rock for the past few weeks, the holidays are coming up. Stores are throwing out the Halloween stuff and bringing in Thanksgiving and Christmas decor by the truckload. And I’m obsessively looking at holiday food ideas for when family comes to visit, and missing my old oven like crazy. These are one of those things you can totally make the night before, stick in the fridge, and then slice and bake in the morning. Serve with maple syrup on the side, with eggs, or even as an hors d’oeuvres at any party you may throw or attend. Easy peasy!
- 2 sheets puff pastry dough, defrosted for 30 minutes on the counter or overnight in the fridge
- 1 lb. breakfast sausage
Unroll the puff pastry sheets so that they’re flat. Divide the sausage in half and gently press it flat onto the puff pastry, leaving a 1/2-inch border on one side. Roll the opposite side towards the one that you left the border on; pinch the dough to seal. Refrigerate overnight. Preheat oven to 400. Line two baking sheets with parchment paper. Using a sharp knife, slice into 1/2-inch circles. Place sliced-side-down on the prepared baking sheets. Bake at 400 for 20-25 minutes until the dough is golden and the sausage and dough are cooked all the way through. Serve hot!