Sausage Swirls for Breakfast OR Dinner

Breakfast or Dinner Sausage Swirls

First question...When's the last time you had a corn dog? This sausage delight reminds me of a New Orleans Lucky Dog...salty meat wrapped in buttery, puffy dough and dipped in yellow mustard. To me, that's just a little bit of heaven...at dinner time. And for breakfast (or brunch)...pair these with a bloody mary or a milk punch, again, just a little bit of heaven. Some foods are good for every meal and the Sausage Swirl fits into that category.  

Sausage Swirls

1 package mild sausage
1 package hot sausage
2 cans crescent rolls

Pop crescent roll cans and unroll the rectangle sections. Each can has 8 triangles or 4 rectangles, keep them in rectangles and squish the diagonal seam together so the rectangle is a whole section. Mix hot and mild sausage. Spoon sausage on the dough and pat it out to cover the dough. Roll up and smooth the seam at then end and pat the ends flush. Roll each individual roll in plastic wrap and put them in a freezer baggie and freeze.

To serve take the amount you want out of the freezer and let it sit on the counter until you can slice it. Slice and place on a cookie sheet and bake in the oven at 350° for about 20 minutes. Just watch them. You will know when they are done. The dough needs to be fully cooked.

My Godmother Christine McBee gave me this recipe that came from her mother Fae. The McBee family has this often when they are all together. All good recipes come from a few generations back, don't you think?

I suggest doubling or tripling the recipe. These will stay in the freezer for a while and you can pull them out at a moments notice. Second question...Do you need a bite with a cocktail or need to remember the lucky dog you ate in New Orleans? Which ever you choose, the Sausage Swirl fits both. Enjoy.