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Print this Recipe    Egg Crescents

Sausage 'n Egg Crescents

1 tbsp butter or margarine
1/4 c chopped green pepper
2 tbsp chopped onion
1/4 tsp pepper
4 eggs, slightly beaten
2 tbsp sour cream
1/8 tsp salt
4 cooked sausage links, cut in 1/2 lengthwise
2/3 cup grated cheddar cheese
1 can Pillsbury Crescent Dinner Rolls

The following can be done the night before and stored in in the
refrigerator.

In a large fry pan, melt butter or margarine. Saute green pepper,
onion and pepper. Combine eggs, sour cream and salt; add to pan.
Cook until eggs are barely set, stirring occasionally. Remove from
heat. Separate dough into 8 triangles. To form one large triangle,
overlap long sides of 2 triangles about 1/2 inch; press edge to
seal. Divide egg mix into fourths; and place on widest triangle
end. Add one fourth of the sausage; sprinkle with cheese. Roll
loosely. Place pointed side down on ungreased cookie sheet.

The next morning, bake 14 to 16 minutes at 375 degrees F or until
golden. Goes well with stewed tomatoes and toast.

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