Name: Breakfast Wellington
Cuisine: American
Ingredients: Pre-heat the oven at 350; 1 roll of regular pork sausage; 1 medium onion--chopped; 2 cans of cresent rolls; 1 c sour cream; 1 1/2 c cheddar & monterey jack cheese--grated. Personally I prefer to by block cheese and grate it myself.; 10 oz cream cheese; 1 16 oz bag of frozen broccoli florets; 1 egg mixed with 1 TB cold water for an egg wash; 1 TB poppy seeds; 3 - 4 sprigs of fresh garlic chives; salt and pepper to taste.

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A fairly easy recipe that is very delicious. I used pork sausage--thus the name "Breakfast" Wellington. However, ground chicken, ground beef, chopped beef as a good steak will also suffice as well as what ever vegetables you like.
Also, adjust the sour cream to your taste. I like a little more than 1 cup. Also adjust the amount and type of cheese. This goes for the cream cheese as well. It's quite a versatile dish.
Give it a try and enjoy.

American

Ingredients

Pre-heat the oven at 350
1 roll of regular pork sausage
1 medium onion--chopped
2 cans of cresent rolls
1 c sour cream
1 1/2 c cheddar & monterey jack cheese--grated. Personally I prefer to by block cheese and grate it myself.
10 oz cream cheese
1 16 oz bag of frozen broccoli florets
1 egg mixed with 1 TB cold water for an egg wash
1 TB poppy seeds
3 - 4 sprigs of fresh garlic chives
salt and pepper to taste.

Directions

Brown the pork sausge in a large saute pan along with the chopped onion.

Add the sour cream, mix, and simmer thru.

Add the broccoli, and again mix it in.

Add the grated cheese (s), turn the heat down very low and mix everything together and simmer 5 minutes

Roll out 1 can of cresent rolls in a baking dish to make the bottom layer. Evenly spoon on the sausage mixture, leaving enough room along the edges for the top layer to seal.

We see now that we have it evenly spreaded about with that edge left all around.

Roll out our 2nd can of cresent rolls.

Cover the sausage mixturem and seal along that edge we left. At this point we want to make sure there are no seams or holes--if so, simply close by pinching the cresent rolls together.