Crescent Wrapped Scotch Eggs Recipe

Ingredients

1

lb bulk pork sausage

8

hard-cooked eggs, peeled, patted dry

2/3

cup Progresso™ plain bread crumbs

1

                        can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Cooking spray

Preparation

Heat oven to 375°F. Lightly spray cookie sheet with cooking spray. Divide sausage into 8 equal portions. Shape one portion of sausage around each egg, covering completely; coat with bread crumbs.

Cut dough into 8 rectangles. Press each rectangle to form 4-inch square (if using crescent roll dough, firmly press perforations to seal). Place 1 sausage-wrapped egg on each square; wrap dough around sausage, stretching gently to avoid tearing. Pinch edges to seal. Spray each with cooking spray; coat with bread crumbs to cover completely. Place on cookie sheet.

Bake 20 to 25 minutes or until light golden brown. Let stand 5 minutes before serving. Serve warm.