CHEDDAR SAUSAGE CROISSANT BUNS

INGREDIENTS

2 packs Pillsbury croissant dough sheets
16 maple sausage links
1 1/2 cups grated cheddar cheese
hot sauce
2 tbsp parlsey
1 egg, for egg wash


INSTRUCTIONS

Preheat the oven to 375F. Line one to two large baking sheets with parchment paper or silicone mats.
Preheat a large frying pan over medium heat. Add the sausage links to the pan, along with a drizzle of olive oil, if needed. Fry the sausages until cooked thoroughly and well browned. Remove them from the pan onto a tray lined with paper towels to absorb the excess grease.

Next, unroll the croissant dough sheets onto your work surface. Using a pastry dough or pizza cutter, cut the rectangle into 8 equal squares. Top each square with 1 1 1/2 tablespoons of cheddar cheese, add one sausage and add more cheese on top. Finish with a few dashes of your favorite hot sauce and sprinkle with dried parsley.

To shape the buns, pinch together the dough ends around the ends of the sausage, creating a boat shape. Transfer the croissants onto the prepared baking sheet. In a small bowl, whisk the egg until smooth, then use a pastry brush to brush each bun with the egg. Sprinkle more parsley and cheese on top.

Bake in the preheated oven for 13 to 15 minutes, until the dough is golden brown. Remove and let cool for a few minutes before enjoying. If making ahead of time, allow the croissants to cool completely, then place into an airtight container and refrigerate.



Recipe Source: CHEDDAR SAUSAGE CROISSANT BUNS