Ingredients (Makes 8 rolls)
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1 package sugar-free crescent roll dough (or low-carb/keto crescent dough)
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8 breakfast sausage links (sugar-free; check labels)
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4 oz cream cheese, softened
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½ tsp garlic powder (optional)
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¼ tsp black pepper
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1 tsp chopped fresh parsley (optional, for garnish)
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1 egg (for egg wash)
Instructions
1. Preheat Oven
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Preheat your oven to 375°F (190°C).
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Line a baking sheet with parchment paper.
2. Prepare the Sausage
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Cook sausage links in a skillet over medium heat until just browned, not fully cooked—they’ll finish baking in the rolls.
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Let them cool slightly.
3. Prepare the Crescent Rolls
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Unroll the crescent dough and separate into 8 triangles.
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Spread a small amount of cream cheese onto each triangle (about ½ tbsp).
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Sprinkle garlic powder and black pepper over the cream cheese.
4. Assemble the Rolls
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Place 1 sausage link at the wide end of each triangle.
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Roll up the dough over the sausage, ending with the tip tucked under.
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Place on the prepared baking sheet.
5. Egg Wash
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Beat the egg and brush over the top of each roll for a golden finish.
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Optional: sprinkle a little parsley on top.
6. Bake
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Bake for 12–15 minutes or until crescent rolls are golden brown.
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Let cool for a few minutes before serving.
✅ Tips for Diabetic-Friendly Version
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Always check labels to ensure no added sugars in dough or sausage.
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Use low-carb or almond flour crescent dough for fewer carbs.
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Pair with vegetables (like bell peppers or spinach) for extra fiber.
If you want, I can also give a low-carb version made completely from scratch—no store-bought dough, keto-friendly, and even more blood sugar-friendly. It’s a little more work but super tasty.
Do you want me to give that version too?
