Breakfast Pockets

Name: Breakfast Pockets
Ingredients: 1 (12 ounce) package bulk pork sausage; 2 cups shredded Jack cheese; 1 cup shredded carrots; 2 eggs; 3 green onions, chopped; 1 tablespoon grated Parmesan cheese; 1 teaspoon prepared yellow mustard; 1 teaspoon ground black pepper; 1 teaspoon Italian seasoning; 2 (8 ounce) cans refrigerated crescent roll dough (such as Pillsbury(R))

10 ingredients

5 steps

Ingredients

1 (12 ounce) package bulk pork sausage
2 cups shredded Jack cheese
1 cup shredded carrots
2 eggs
3 green onions, chopped
1 tablespoon grated Parmesan cheese
1 teaspoon prepared yellow mustard
1 teaspoon ground black pepper
1 teaspoon Italian seasoning
2 (8 ounce) cans refrigerated crescent roll dough (such as Pillsbury(R))

Directions

1

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2

Preheat oven to 375 degrees F (190 degrees C).
3

Combine cooked sausage, Jack cheese, carrots, eggs, green onions, Parmesan cheese, mustard, pepper, and Italian seasoning in a large bowl.
4

Roll out dough onto a 9x13-inch baking pan. Separate into 8 rectangles; press perforations together to seal. Spoon 1/3 cup sausage mixture onto each rectangle; fold dough over the mixture and press edges to seal.
5

Bake in the preheated oven until golden brown, 18 to 20 minutes.