Breakfast Sausage Pigs in Blankets with Gouda & Maple Syrup
Servings: Makes 1 dozen
Ingredients
1 8x10” rectangle of homemade biscuit dough (pressed out about ½” thick) or your favorite canned biscuit dough
3 oz Point Reyes Gouda, finely shredded
12 cooked pork breakfast sausages
1 egg, lightly beaten
Maple syrup, for serving
Instructions
Preheat oven to 375°.
Cut biscuit dough into 6 rectangles, then cut each rectangle in half diagonally, resulting in 12 triangles.
On the wide end of each triangle, place about 1 teaspoon of shredded Gouda, 1 sausage; roll up tightly, beginning with the wide end and finishing with the tip of the triangle. Pinch the biscuit dough closed at the end.
Place 1 inch apart on parchment-lined baking sheet, point-side down. Using a pastry brush, brush the top of each roll with a little of the beaten egg.
