3. Assemble the Wraps
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Unroll the crescent dough and separate into 8 triangles.
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(Optional) Place a bit of shredded cheese at the wide end of each triangle.
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Place one sausage on the wide end and roll up tightly toward the tip.
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(Optional) Brush with beaten egg for a shiny golden top.
4. Bake
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Bake for 12–15 minutes, or until golden brown and puffed up.
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Let cool for a few minutes before serving.
5. Serve Warm
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Serve with:
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Maple syrup or honey mustard
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Hot sauce or ketchup
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Fresh fruit or a smoothie on the side
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🔄 Variations
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Pancake Version:
Dip cooked sausage in pancake batter and cook on a griddle or waffle iron (like sausage corn dogs!). -
Add scrambled egg & cheese inside each wrap for a breakfast sandwich vibe.
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Spicy twist: Add a jalapeño slice or pepper jack cheese inside.
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Low-carb: Use low-carb wraps or almond flour dough.
🧊 Storage & Reheating
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Fridge: Store leftovers for 3–4 days.
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Freezer: Freeze once fully cooled for up to 1 month.
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Reheat: Microwave for 30–45 seconds or toast in oven/air fryer at 350°F until warm.
Would you like a make-ahead freezer-friendly batch, a gluten-free version, or a pancake-wrapped version next?
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