These were tasty and I made them exactly as the directions specified. I'd like to try it with a whole wheat pizza dough as well, however the Trader Joe's dough doesn't really have a whole lot of fiber. I need something to help keep me full a bit longer; the fat and protein in this recipe just isn't enough. That's my only complaint. These would be perfect on a weekend or for a brunch.
Savory Sausage Breakfast Rolls
sma1978 Posted: 10/24/09
skspillman Posted: 02/08/10
I made these for a Sunday brunch with friends, and I honestly probably will not make them again. I used center-cut bacon instead of sausage (what I had on hand) and reduced-fat crescent-roll dough. I used about 1/2-tablespoon of melted butter and dried sage instead of fresh. I did have Gruyere on hand. I followed the suggested cooking time and probably overbaked by about 5 minutes--should have been watching them more closely. These were okay but not a hit--but again that could be because of the changes I made.
cookinmomma Posted: 10/23/09
I made this for guests on a cool fall morning and every loved them. I used turkey sausage and followed the recipe. It was easy, looked great and there were no leftovers.
Aseleener Posted: 01/21/10
I really liked this recipe. I made it for a church breakfast and it was a big hit. I made only a couple of changes. Instead of using fresh sage, I skipped a step and bought sage-flavored sausage. Also, I didn't add salt to the sausage. I thought it was probably salty enough, and the cheese will be salty too. I couldn't find Gruyere cheese at my dinky grocery store, so I used an Italian blend. That didn't work the best--got too brown. I think I will use mozzarella next time if I can't find the Gruyere again. I loved how these looked like pretty little roses! I will be making this again.
TMorgan Posted: 10/04/10
I made these with diced luncheon ham, swiss cheese, and fresh sage and they were very good. You CANNOT overbake them or they will be dry and tough! The butter is necessary for flavor.
Belladonna714 Posted: 08/18/10
I love these! I make a batch of these in the beginning of the week and take them out as needed for breakfast. I use gimme lean "ground sausage style" and would like to try whole wheat dough next time to increase fiber. These make a wonderful breakfast on the go and 2 slices re-heat well at about 30 sec in the microwave.
kathymarie Posted: 09/27/09
These were tasty, and my breakfast-hating teenager liked them. I made several changes, so my rating may reflect the effects of those changes instead of the quality of the original recipe. I used bacon, because I dislike sausage, and reduced the amount of meat in the recipe. Two tablespoons of butter was quite a bit more than I needed for brushing over the dough, so I used some of the remainder to grease the pan instead of using cooking spray, and still had a fair amount left over. The canned bread dough is overpriced (more than $3 at my supermarket) and not exactly nutritious--next time I'll try making these with whole-wheat pizza dough from Trader Joe's.
MAJ123 Posted: 11/06/09
Saw recipe in magazine. Made it this morning for office breakfast. Wonderful!!! A big hit. It was also so very, very easy. Will definitely make this again and again.
crusnock Posted: 12/29/09
We thought these were ok. I've made similar rolls using reduced-fat crescent roll dough, which tasted better. Also my other recipe spreads the bulk sausage out on the rolls while it is still raw, instead of cooking it first. That technique gets a more even spread of the meat.
LutzCat Posted: 11/29/09
Really disappointed. Made the recipe exactly as written, even using the fresh sage. Just felt it was bland and boring. Also, the french bread dough seemed a little tough. I wonder if a roll of crescent dough wouldn't make this a bit more tender and flaky. Won't make again.
Zombikitty Posted: 09/12/10
This recipe turned out well for me as a good weekend brunch that I served with chocolate croissants and good strong hot tea. I didn't have gruyere or swiss so I used cheddar cheese instead. The French bread was kind of a pain in the butt to work with, so I might use crescent rolls next time, though they might be too...squishy.
Teff47 Posted: 02/18/11
Easy to make and had a pleasant taste, however I think bacon with maybe a little thyme would taste better. Going to try it next.
detailaddict Posted: 11/24/13
I thought these tasted good, but they turned out quite small and the proportions seemed "off". I had 12 oz. of leftover homemade pizza dough and a few ounces of cooked crumbled sausage to use, so I rolled the dough out to the specified dimensions and proceeded from there. A 1/2-lb. of sausage would not have fit on this amount of dough. The amount of cheese seemed excessive as well, as I achieved a good coating with just 2 ounces. They didn't rise much but this may have been due to the type of dough and the fact that it was whole-grain. Cutting 12 rolls didn't seem realistic either so I ended up with 10. I might make these again but I scratch my head sometimes at CL's math.