Sausage and Egg Breakfast Wreath
Ingredients
- 2 cans of Immaculate Baking Crescent Rolls
- 1 lb. Firsthand Foods Breakfast Sausage
- 6 eggs, divided
- Salt and Pepper, to taste
- 1 ½ c. shredded sharp cheddar cheese
- 1 tbsp. water
- ½ c. grape tomatoes, cut in half
- Rosemary sprigs for garnish
Instructions:
1) Preheat oven to 375 degrees.
2) Arrange crescent rolls on a baking sheet in a circle. With small point toward edge of pan and large ends touching. Press large ends down to seal them together.
3) Cook sausage in a large sauté pan until browned. Remove from pan and set aside. Drain sausage but do not wipe down pan.
4) In a bowl, whisk 5 eggs with salt and pepper. Add to sauté pan and cook over medium-low heat until partially set (but still runny.)
5) Add cooked sausage and shredded cheese back to pan and sauté a couple of seconds longer to combine and cook eggs to a very soft stage. Remove from heat.
6) Mound egg mixture around inner part of ring.
7) Fold pointed end of crescent over filling and tuck under on inside of ring.
8) Combine the yolk of the final egg in a small bowl with 1 tablespoon of water and whisk together to create an egg wash.
9) Use a pastry brush to glaze all the dough with the egg wash.
10) Insert grape tomato halves around the wreath to decorate.
11) Bake for 10 to 15 minutes until browned all over and egg is set.
12) Move wreath to a serving platter and decorate with rosemary and more tomatoes.
Apple Cranberry Pecan Dessert Wreath
Ingredients:
- 2 cans of Immaculate Baking Crescent Rolls
- 2 tbsp. Butter
- 5 c. diced apples (we chose Granny Smith because they cook well and hold their shape)
- 1 c. fresh cranberries
- ¼ to ½ c. maple syrup
- ½ tsp. cinnamon
- 1 tsp. orange zest
- 1 tsp. vanilla
- ½ c. chopped pecans, toasted
- 1 egg yolk
- 1 tbsp. Water
Instructions:
1) Preheat oven to 375 degrees.
2) Arrange crescent rolls on a baking sheet in a circle. With small point toward edge of pan and large ends touching. Press large ends down to seal them together.
3) Melt butter in a large sauté pan over medium-high heat. Add diced apples. Cook until apples are mostly tender.
4) Add cranberries, maple syrup, cinnamon, orange zest, and vanilla. Cook until thickened and apples are tender. Do not cook long enough for cranberries to burst.
5) Mound apples mixture around inner part of ring. Save ½ c. of apple mixture to garnish.
6) Top apples with toasted pecans. Save a few for garnish.
7) Fold pointed end of crescent over filling and tuck under on inside of ring.
8) Combine the egg yolk in a small bowl with 1 tablespoon of water and whisk together to create an egg wash.
9) Use a pastry brush to glaze all the dough with the egg wash.
10) Bake for 10 to 15 minutes until browned all over.
11) Place remaining apple mixture in center of ring and top with remaining pecans.