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I have been making this since late 1970's. I had to use crescent rolls as there was no whole rolled crescent dough back then. Let a roll of breakfast sausage set out to room temp. Have the dough cold right out of the fridge. Roll the dough on your counter and mash the seams together. Take the sausage and spread evenly on the dough. Roll the dough into a tube. Cool in fridge for about 30 mins. Cut into about 1 inch slices. Place slices on a baking sheet that has been lined with parchment paper bake at the same temperature you would the crescent rolls. The sausage spirals are done when the rolls are browned. No need to wash with eggs. The parchment paper will soak up the grease from the sausage. I have served at breakfast, snacks, appertizers and have always gotten great praise and people wanting the recipe.
Sounds yummy! Thank you for sharing :) Sincerely, Cate C
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