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Mummy Breakfast Sausage Roll-Ups

Delightful breakfast roll-ups featuring fully-cooked breakfast sausage links wrapped in flaky crescent dough, decorated with mustard eyes for a fun twist.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 25 minutes
Servings: 8 roll-ups
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 links fully-cooked breakfast sausage links
  • 1 can (8 oz) refrigerated crescent dough sheet Can substitute with puff pastry for a flakier texture.
  • 1 large egg, beaten Can substitute with milk or plant-based milk for an egg-free version.
  • to taste yellow mustard Used for the mummy's eyes, can substitute with ketchup or cream cheese.

Method
 

Preparation
  1. Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
  2. Unroll the crescent dough sheet onto a clean surface. Press down on the seams to seal them, then cut the dough into 8 long, thin strips.
Assembly
  1. Wrap one or two dough strips around each sausage link in a spiral pattern, leaving a gap for the 'face' for adding mustard eyes.
  2. Place the wrapped sausages on the lined baking sheet and brush the dough with the beaten egg.
Baking
  1. Bake in the preheated oven for 12 to 14 minutes until the dough is golden brown.
Serving
  1. Let the rolls cool for about 2 minutes, then use a toothpick to add mustard dots for eyes. Serve warm.
Storage
  1. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them individually wrapped for up to 2 months.
  2. Reheat in a 350°F oven for 6-8 minutes.

Notes

These roll-ups are great for breakfast, snacks, or parties. Avoid raw sausage links as they may not cook fully with the quick baking time. Pre-cooked sausages are recommended for best results.