Breakfast Wellington

Ingredients

• 1 pound ground hot sausage
• ½ (10-oz) package frozen chopped onions (I use seasoning blend)
• Pepper to taste
• 1 (10-oz) package frozen chopped broccoli
• 1 (8-oz) package garlic cheese
• ½ cup sour cream
• 2 (8-count) cans crescent rolls (4 cans of the large 6 count crescent rolls)
• 1 egg
• 1 ½ teaspoons water
• Dill

Instructions

1. Preheat oven to 375 degrees.
2. Brown sausage with onions until sausage is crumbly; drain.
3. Stir in broccoli and cook until tender-crisp.
4. Season with pepper to taste.
5. Add cheese and cook until it begins to melt, stirring constantly.
6. Stir in sour cream.
7. Remove from heat. Let stand 10 to 15 minutes.
8. Arrange the crescent rolls in “sun” shape on 15” round baking stone (I use a perforated pizza pan). Bases overlapping in center and points go to the outside of the circle.
9. Spoon the mixture around the center of the rolls.
10. Fold points over filling and tuck under base at center. (Filling may not be completely covered)
11. Beat the egg and water together. Brush over the top.
12. Sprinkle dill over all.
13. Bake at 375 for 20-25 minutes.
14. Let stand 5 minutes.
15. Slice in 1 to 1 ½ inch slices.
There is enough sausage mixture for 2 rings with this version.