Creamy Breakfast Pockets

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 2 (12 ounce) cans refrigerated croissant dough (these are the "big and flaky kind. i recommend pilsbury...it seems to be easier to work with than st)
• 1 lb breakfast sausage, flavor (optional)
• 4 -6 eggs, beaten
• 8 ounces cream cheese (i use neufchatel.)

Recipe

• 1 preheat oven to 350 and take out cream cheese to soften.
• 2 crumble and brown sausage in a non-stick skillet. drain any grease.
• 3 while sausage is cooking: on a parchment lined cookie sheet, unroll one can of crescent rolls and crimp all seams to make one large sheet of dough.
• 4 in the same skillet, scramble eggs. the number of eggs you use is based on preference. this is also when you would add any veggies, seasonings or extras you might want.
• 5 in a large bowl, mix together sausage, egg and cream cheese until well incorporated. spread mix on crescent dough, leaving about one inch of dough exposed all the way around.
• 6 unroll second can of crescent rolls on top of sausage mixture, crimping all seams. also crimp top dough to bottom dough -- you want no holes if at all possible.
• 7 bake until golden brown, about 15 minutes. i recommend waiting a few minutes before serving -- these can hold a lot of really hot steam.