Well, this one was Andrew’s idea, and it was a HUGE hit!
He asked me one day if I could make some sort of sausage and pecan something or other with maple syrup too (you know, all of those great fall flavors we can’t get enough of!). So, I made these little bites to take to church and they were gone in a flash. The crunchy pecan paired perfectly with the sausage and cheese mixture and then just a little bit of maple syrup baked on top finished things off. These would work for breakfast or as an appetizer. Enjoy!
This recipe makes 16 bites.
2 (8 oz) cans of crescent rolls
1 pound of breakfast sausage
4 oz of cream cheese, softened (half an 8 oz brick)
1½ cups of shredded cheddar cheese (we used a sharp white cheddar)
1 cup of pecan pieces
maple syrup for drizzling
Preheat oven to 350 degrees.
Line a baking sheet with foil and spray lightly with cooking spray. Set aside.
In a large skillet over medium-high heat, brown up your breakfast sausage until it’s crumbly. Once it’s cooked and crumbled, stir in your cream cheese and shredded cheddar. Stir just a few minutes until it’s all melted together. Next, stir in your pecan pieces. Remove skillet from heat.
On a cutting board, unroll your crescent roll triangles. Take each triangle and add a tablespoon or so to the center. Roll it up and place it on your prepared baking sheet. Repeat. Once all of your bites are on the sheet, drizzle just a little maple syrup down over the tops of each one before popping in the oven to bake.
Bake bites 15 to 18 minutes or until lightly browned.
Remove from oven and serve warm.
Sausage, cheese, pecans AND maple syrup. Who wouldn’t love that?!