- 1 lb Jimmy Dean All Natural Sage sausage
- 2 8-count crescent roll packs
- 1 8oz package cream cheese
- 1/2 yellow onion, diced
- 1 tsp garlic powder (optional)
- 2 Tbsp Italian seasoning (optional)
- 2 jalepeno peppers (optional)
- ~1 tsp poppy seeds (enough to lightly sprinkle on each croissant)
- 1 egg
Heat your oven to 350º and pull out two cookie sheets, lined with parchment paper for easier cleanup.
In a skillet, cook the sausage over medium-high heat until brown all the way through (about 5 min).
Let the sausage cool for a couple of minutes then add to a small bowl (it’s ok if it’s still a little warm, it’s just easier to work with stuffing in the croissant if you let it cool a bit). Add the cream cheese and diced onion. I think it tastes great just like this but I also think it tastes great to add in the Italian seasoning, garlic powder, and jalapenos too!
Take the croissant dough and put a spoonful of the cheese and sausage mixture in the thicker/wider part of the croissant. Fold the edges then wrap the rest of the croissant around the mixture.
In a small bowl, crack an egg and whisk it. Then take a brush (or you can use your fingers if you don’t have a brush, I’ve done it before I had one!) and brush the tops of the croissants with egg. Sprinkle poppy seeds on top and make in the oven for about 12 minutes till golden brown.