This is technically not a roll, more of breakfast hot pocket of sorts. Anyway this is one of my favorite breakfast dishes and is the ultimate crowd pleaser! It taste what I’ve been told as biscuits and gravy but better. It’s super simple, delicious and cheap to make! Serves 8.
- 2 rolls of low-fat crescent rolls (they don’t have to be low fat but it’s what I use and I think they taste the best!)
- 1 package of cream cheese
- 1 roll of breakfast sausage ( I usually get mild)
- poppy seeds
- Preheat oven to what is listed on the crescent roll package.
- Put sausage in skillet and begin to cook.
- Cook sausage throughly and then turn down heat of stove and add in your cream cheese.
- Melt the cream cheese till it’s fully blended with the sausage.
5. On a non stick baking tray roll out one package of crescent rolls. It should be a long rectangle and make sure there are no holes in the dough.
6. Spread the sausage and cream cheese mixture over the crescent rolls evenly.
7. Take the second crescent roll and place over top. Fold in edges so it looks like a giant hot pocket. I also pinch together the top so there are no holes.
8. And lastly cover your now beautiful giant sausage pocket with poppy seeds.
9. Place in oven and bake until golden, about the same time as instructed on the crescent roll package. Check the middle with a fork, stick in the middle to make sure the dough is not raw before removing from the oven.
10. Sliced up and enjoy with family and friends !
I love French Onion soup…but I have never tried to make it. One of those things where I always thought this will be too difficult and take too much time. Well I proved myself wrong, I made it after work starting at 7:30pm and finished by 9:30pm…so if I had started it at 5pm like I told myself I would, it would have been done in a normal dinner time slot ha. But this recipe, is easy, its cheap and not a lot of work goes into it! I am over the moon on how good it is!
This recipe is based off of Julia Childs…and yes…I changed it up. I know, I know–how could I!
- 3 medium size yellow onions
- 4 cups beef broth
- 3 Tablespoons of butter
- 2 Tablespoons of olive oil
- 1 tsp of salt
- 1/2 Tablespoon of sugar
- 3 Tablespoons of flour
- 1/2 cup of white wine
- Salt and pepper
- French baguette (I got mine at the Kroger bakery)
- Swiss and Italian mix cheese (contains- mozzarella and Parmesan–can be found at Kroger)
- dutch oven (If you are serving as a large meal you can put it in the oven as is. If serving for an individual highly recommend getting a french onion soup crock bowl–I found 2 at Goodwill!)Please note:If you’re not going to add the cheese to cook in the oven a regular soup pot is fine to cook in.
- Cut onions into thin slices. I cut my onion in half, sliced each half of the onion then cut those long slices in half to get nice squarish pieces.
- Put onions in dutch oven with butter and olive oil, cover and cook on low-medium heat for about 15-20 minutes.
- Uncover add in your salt and sugar, stirring frequently for 40 minutes. Keep uncovered as they cook. The onions should begin to get a deep brown color as they become carmelized.
- At about 10 minutes before your onions are ready, boil your beef broth.
- Add in your flour, mix for a few minutes.
- Pour in your boiling beef broth and white wine. Season with your salt and pepper till its to your liking. Then set the temperature to a simmer, so about a low medium. And cook half uncovered for another 30-40 minutes.
- If you are going to gratin your soup, whether serving family style in the large dutch oven or doing individual crocks–Preheat your oven to 350 degrees
- Cut your french baguette into about 1 inch thick slices. Add a little raw onion over your soup before placing them on top of your soup.
- Top with swiss cheese, then add a little Italian cheese mixture over top.
- Place in oven and cook about 20 minutes, if your cheese isn’t where you want it to be do about 30 minutes.
- Then switch to broil, when you see your cheese at the level of melty you like. Watch as the cheese begins to brown, should only need to be in there for about 2-3 minutes.
- Let it cool a little and enjoy!