Holiday Sausage Ring

Tools Used: Perforated Baking Sheet, Bonmat, Round Mold, Octagonal Bonmat, Heat Resistant Spatula, Santoku Chef Knife

Ingredients

• 1 (16-ounce) package spicy pork sausage

• 1/2 red bell pepper, diced

• 4 scallions, thinly sliced

• 2 (8-ounce) packages refrigerated crescent rolls

Directions

• Preheat the oven to 400 degrees F.

• Place a Bonmat on top of a Perforated Baking Sheet. Set aside.

• Place a Medium or Large Round Mold on a microwave safe plate.

• Place sausage in mold and break up with the Heat Resistant Spatula.

• Cover with the Octagonal Bonmat and cook for 3 minutes.

• Remove and break up the sausage and cook for 2-3 more minutes until cooked through.

• When the sausage has cooled a few minutes, fold the mold in half and drain liquid.

• Add the red pepper and scallions to the sausage and combine.

• Unroll one package of the crescent rolls placed on the Bonmat forming a ring with pointed ends facing the outer edge of the Bonmat and wide ends overlapping.

• Spoon the sausage mixture over the wide ends of the rolls. Fold points over filling and tuck under wide ends (filling will be visible).

• Bake for 15-20 minutes or until the crust is golden.

* This crescent ring recipe can be used for breakfast or dinner. Use your favorite sausage if you do not care for the spicy version. Add cinnamon rolls and fruit for a holiday breakfast.

Download the recipe here.