For Filling:
- K&N’s Breakfast Sausage - 8 sausages
- Eggs - 3
- Milk - 2 tbsp
- Cheddar cheese - 1 cup; shredded
- Salt - to taste
- Black pepper powder - 1 tsp
- Red chili flakes - 1 tsp
For Dough:
- All-purpose flour - 2 cups
- Sugar - 3 tbsp
- Dry active Yeast - 2 tsp
- Salt - 1 1/4 tsp
- Butter unsalted - 1 cup; cold
- Milk - 1/2 cup
- Water - 1/4 cup
- Egg - 1
For Sausage Gravy:
- K&N’s Breakfast Sausage - 8 sausages
- All-purpose flour - 2 tbsp
- Milk - 1 cup
- Salt - to taste
- Black pepper powder - 1 tsp
- Red chili powder - 1 tsp
For Filling:
In a bowl, whisk together eggs, milk, salt, red chili flakes and black pepper.
Thaw K&N’s Breakfast Sausage as per instructions on pack and set aside.
Add whisked eggs to the same skillet to make scrambled egg.
Roll out the prepared dough on a floured surface and cut triangle shapes of it.
Add egg, cheese and K&N’s Breakfast Sausage on one side of the dough and roll.
Bake for 12 to 14 minutes at 180 degree in a preheated oven, or until top is lightly browned.
For Dough:
Add flour, sugar, yeast, butter and salt in a large bowl and mix well.
Whisk milk, water, and egg together, and add to the flour/butter mixture. Knead until dough gathers itself into a ball.
Wrap the dough in plastic wrap and chill for at least 30 minutes.
For Sausage Gravy:
Thaw K&N’s Breakfast Sausage as per instructions on pack, cut into chunks and set aside.
In a pan, add milk and let it boil; add all-purpose flour, salt, black pepper and red chili powder.
Cook for 5 to 10 minutes until it reaches desired consistency.
Add K&N’s Breakfast Sausage and mix it well.
Let it cool and serve with Sausage Crescent Rolls.