SPRING BREAKFAST ROLL
Serves 4 (2 per person)
2 (8 oz.) packages crescent rolls
4 eggs, beaten
1/2 teaspoon salt
1 teaspoon parsley flakes
1/4 teaspoon black pepper
1/2 pound hot pork sausage
1 cup smoked Gouda cheese, shredded
Preheat oven to 375° F. Remove first two crescent rolls and press triangle perforations together. Place on ungreased cookie sheet. Repeat steps making four squares of dough. In mixing bowl, combine eggs, salt, parsley and pepper; beat until well blended.
Crumble sausage into non-stick skillet, cooking over high heat until done. Turn heat to medium; add egg mixture to sausage and scramble until eggs are done. Add cheese and cook until melted. Spoon 3 tablespoons onto each square of dough and spread evenly, leaving at least 1/4 inch on each edge. Roll in a jelly roll form. Bake for 12–15 minutes or until golden brown. Top with Spring Mustard Sauce.
SPRING MUSTARD SAUCE
Serves 4
4 tablespoons sweet zesty mustard
1/2 cup whipping cream
1/2 cup peach spreadable All Fruit
Combine ingredients in a small mixing bowl, mix well. Microwave for 30 seconds.
Spoon over breakfast roll.
Georgia Egg Commission
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