Crescent-Wrapped Scotch Eggs

Popular in British-style pubs, Scotch eggs make a great snack or light meal. This baked version is easy to make and fun to serve for a party or picnic!

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Servings 8

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ingredients 5
Prep Time 20 min
Total Time 60 min

Ingredients

1: lb bulk pork sausage

8: hard-cooked eggs, peeled, patted dry

2/3: cup Progresso® plain bread crumbs

1: can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

: Cooking spray

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Directions

1 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.
2 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.
3 Bake 20 to 25 minutes or until light golden brown. Let stand 5 minutes before serving. Serve warm.