1 can (8 oz.) Pillsbury reduced fat crescent rolls
8 fully cooked breakfast turkey sausage links (I used Jennie-O)
4 slices reduced fat cheddar cheese
Salt and pepper to taste
Directions:
Heat oven to 350 degrees F.
Beat the eggs in a small bowl, reserving 1 tablespoon to brush on the crescent rolls. Scramble and cook the rest of the eggs.
Line a baking sheet with parchment paper. Unroll the dough and separate into 8 triangles. Lay it flat on the baking sheet.
Cut the 4 cheese slices in half. Place one half on each triangle. Add a spoonful of scrambled eggs and one sausage link. Carefully roll up the crescent dough, I started with the big end by rolling it over once, then I wrapped the small end around.
Brush the reserved egg on each crescent roll. Sprinkle with salt and pepper.
