- hickory bacon
- Lil Smokies Smoked Sausages
- Brown Sugar
- dry white wine
- shredded Swiss cheese
- shredded Gruyere cheese
- all-purpose flour
- ground nutmeg
- Miracle Whip salad dressing
- sweet relish
- eggs
- paprika
- salt & pepper to taste
- grated Parmesan cheese
- extra-virgin olive oil
- ground black pepper
- extra-virgin olive oil
- Salt and freshly ground black pepper
- condensed cream of chicken soup
- chopped fresh broccoli
- chopped sweet red pepper
- chopped water chestnut
- flour tortilla
- pineapple tidbits
- taco seasoning
- ripe avocados
- fresh lime juice
- grated yellow onion
- salt
- chili powder
- sour cream
These sound like they would be really hot…but I don’t like hot stuff and I loved these! I think the trick is cleaning out all those ribs and seeds. (You might want to use plastic gloves to protect your fingers.)
You can use one of those “grill pans” that have little holes in it for grilling fish or vegetables.
- thin sliced bacon cut into 1/3's
- shredded cheese
- each 8 oz. packages cream cheese
- Little Smokies or Eckrich sausage chopped very small
- large jalapeno peppers
- Owens hot sausage
- onion chopped
Amazing!
I usually double the recipe to make plenty to take somewhere.
You can either make in the small bite-size appetizer size for a party OR use the whole crescent for a breakfast serving.
You can also buy an extra tube of crescent rolls as I always have filling left over. You can make these up earlier in the day, cover with saran wrap and place in fridge as they are quite time consuming to make. Take out later, let come to room temp. and then bake.
- Hot Breakfast Sausage
- cream cheese softened
- refrigerated crescent rolls
- Jimmy Dean Maple Pork Breakfast Sausage