Breakfast Wellington

A Very addictive, delicious dish made with pork sausage–thus the name “Breakfast” Wellington. However, ground chicken, ground beef, chopped beef, such as a good steak will also suffice as well as whatever 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.

This is very tasty

  • Pre-heat the oven at 350
  • 1 roll of regular pork sausage
  • 1 medium onion–chopped
  • 2 cans of crescent 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.

Brown the pork sausage in a large sauté 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 crescent 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 crescent rolls.

Cover the sausage mixture 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 crescent rolls together.

Brush on the egg wash.

Top with poppy seeds.

Into the oven for 25 to 30 minutes or until nicely golden; remove and voila.

Garnish with fresh garlic chives or herb of your liking.

Our ingredients. The seamless crescent rolls works a tad better

Browning the sausage with chopped onion, fresh cracked black pepper

Add in the sour cream. You may want to add a bit more later to suit your taste


Shredded Monterey Jack and Cheddar cheese mix…adjust the sour cream and cheese to your taste

Spooning the sausage and broccoli mixture onto the bottom layer of rolled out crescent rolls

Ready for the top pastry

Give it a little roll with my rolling pin–incidently, this was my Mothers rolling pin and I well recall her using it making dumplings for Chicken and Dumplings when I was a little girl

Top layer on, pinch the border to seal

Brush on the egg wash. I used the left over dough to make medallions for decor—unfortunately that left much to be desired in my efforts here :/

Sprinkled on the poppy seeds and into the oven

Out of the oven and garnished with fresh garlic chives

Went very nice with Fried Green Tomatoes

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