Crescent Bun Breakfast Sliders

Make your weekend breakfast feel extra special with a fun take on sausage, eggs and toast. MORE+ LESS-

By Holly Lofthouse

October 22, 2014

cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or Pillsbury™ refrigerated Crescent Dough Sheet

eggs, scrambled

slices American cheese, cut into quarters

small round sausage patties, cooked, warm

1 1/2

cups country gravy

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1

Heat oven to 375°F. Lightly grease 2 cookie sheets with shortening or cooking spray.
2

Remove dough from both cans. Unroll dough onto cookie sheets. Using 2-inch-round cookie cutter, cut 12 rounds from each can to make a total of 24 rounds.
3

Bake 8 to 10 minutes or until golden brown. Remove from cookie sheets to cooling rack. Cool 5 minutes.
4

To make each slider, top each of 12 baked crescent rounds with 2 tablespoons scrambled eggs, 1 quarter slice cheese, 1 sausage patty and 1 tablespoon country gravy. Top each with another baked crescent round. Serve immediately.