akawest

12/17/08

Pillsbury Rocks

Fat, sugar, and nuts make for a super easy and yummy breakfast
creation.
I haven't made this in a while. I do remember that it was heavenly,
so it will be making a reappearance this year on
our table Christmas morning, along with the
breakfast casserole that I am reposting.




Crescent Caramel Swirl

INGREDIENTS:

1/2cup butter (do not use margarine)
1/2cup chopped nuts
3/4cup firmly packed brown sugar
1tablespoon water
2ans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
DIRECTIONS:

.Heat oven to 350°F.
In 1-quart saucepan, melt butter. Coat bottom and sides of
12-cup fluted tube cake pan with 2 tablespoons of the
melted butter;
sprinkle pan with 3 tablespoons of the nuts.

Add remaining nuts, brown sugar and water to remaining
melted butter.
Heat to boiling, stirring occasionally. Boil and stir 1 minute.


Remove dough from cans; do not unroll. Cut each long
roll into 8 slices.
Arrange 8 slices, cut side down, in nut-lined pan; separate
layers of each pinwheel slightly.

Spoon half of brown sugar mixture over dough.
Place remaining 8 dough slices alternately over bottom layer.
Spoon remaining brown sugar mixture over slices.


Bake 23 to 33 minutes or until deep golden brown.
Cool 3 minutes.
Turn pan upside down onto heatproof serving platter
or waxed paper. Serve warm.


Breakfast Casserole

You
can refrigerate this casserole overnight, but take
it out of the refrigerator about 15 minutes before
baking.

INGREDIENTS:

* 1/2 pound spicy or mild pork sausage
* 1 medium onion, chopped
* 4 cups (16 oz.) frozen diced hash
brown potatoes
, thawed
* 1 1/2 cups shredded Cheddar cheese
* 3 eggs, beaten
* 1 cup milk
* 1/4 teaspoon pepper
* mild salsa, optional

In a large skillet, cook sausage and onion, breaking
up sausage with a spatula. When sausage is cooked
through, drain off excess fat.

In an 8x8x2-inch square baking dish, layer the hash
brown potatoes
, half of the shredded cheese, browned
sausage and onion mixture, and remaining shredded
cheese.

In a bowl, combine eggs, milk and pepper; pour egg
mixture over cheese.

Bake, covered, in a 350° oven for 45 to 55 minutes or
until a knife inserted near center comes out clean.
Transfer casserole to a wire rack and let stand for 10
to 15 minutes.

Cut into squares. Serve with salsa, if desired.
Serves 6.

2 comments:

  1. These sound delishus. I make a variation of the egg and sausage thing. I may try the caramel swirl to take to Christmas brunch. Thanks!
    And Merry Christmas!

    ReplyDelete
  2. Here via Susie - Your casserole sounds wonderful (I prefer potatoes over bread).
    Merry Christmas!

    ReplyDelete