Categories: Breakfast, Paula Deen, Pork

Ingredients

• 2 (8 ounce) cans crescent roll dough
• 1 lb bulk sausage

Directions

1. Open dough and keeping in one piece as much as possible, place on a cookie sheet, unroll carefully, and pinch all the edges together. Do this for both cans of dough.

2. Open sausage, cut the roll in half, and spread half thinly over both pieces of dough.

3. Roll up the dough lengthwise. Place dough in refrigerator for 30 minutes until firm.

4. Preheat the oven to 375º.

5. Cut rolls into 1/2 inch to 1 inch pieces and place the swirls 1/2 inch apart on the cookie sheets.

6. Bake for 20 minutes until golden brown and sausage is thoroughly cooked.

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