Sausage and Egg Breakfast Pocket..........Lou Pappa

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Sausage and Egg Breakfast Pockets..........Lou Pappa

Ingredients:

8 oz. tube crescent dough
1/4 lb. cooked pork sausage

2 eggs - scrambled
1/4 cup cheddar cheese
2 oz. cream cheese

Instructions:

Pre-heat oven to 375 degrees.

Separate dough into 4 rectangles.
Crumble sausage and cook.
Scramble 2 eggs.
Combine sausage, cream cheese and cheddar cheese in bowl.
Divide mixture evenly on 4 rectangle dough pieces.
Place 1/4 scrambled eggs on each dough piece.
Bring 4 corners of each rectangle together and twist and press to seal.
Place dough on greased baking sheet.
Bake for 15 minutes.

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