Biscuit & Gravy Sausage Dippers

Life gets busy, it gets hectic, it gets messy….literally at times.  So one morning, while cleaning the house up in a hurry for unexpected company, my boys were just about begging me for biscuits and gravy.  I had zero time for that nonsense, but the “mom-guilt” was setting in.  Scanning my fridge and pantry I found a few staples that I could conjure up into their breakfast favorite; my fingers were crossed at least.

Whelp, all I can say in conclusion is that THIS is the way I may always make them “biscuits and gravy” from here on out.  It was quick, virtually no cleanup, and no mess with having young boys try and cut their biscuits with a fork, dropping crumbs on the ground, gravy dribbles across the table…sausage grease on the stove, flour on the counter…nope!  Just baked and rolled sausage crescent in hand with a gravy dipping sauce.  Oh the obviousness that’s been in my house this entire time…

*For a “crustier” baked dough, simply brush a bit of egg wash (1 egg+ 1 Tbsp water) overtop the prepared sausage crescents prior to baking.

**You can also add cheese and/or scrambled eggs, cooked bacon, jalapenos etc. to this prior to rolling up and baking.

The Starting Lineup

  • 1 package crescent roll dough
  • 8 sausage links (precooked/ready-to-eat)
  • Cream gravy (homemade or packet, ‘Pioneer’ brand makes a pretty good one)

Preheat your oven to 350 degrees and line a baking sheet with foil or parchment paper.

Lay out the perforated triangles of crescent roll dough onto your baking sheet and place a sausage link, horizontally, at the widest end of the triangle.  Roll the sausage and dough up towards the point, making sure there’s about 1-2″ in between each one.

Place in the oven for about 20 minutes, until the dough puffs up and turns a beautiful golden brown.

Serve with a cup of warm peppered, cream gravy to dip into and some fresh fruit!  Enjoy!

BiscuitandGravySausageDippers

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