Ingredients:

  • 1 lb lean turkey breakfast sausage
  • 4 oz Neufchâtel cheese
  • 1/4 cup scallions, finely minced
  • 2 cans (8 oz each) reduced-fat crescent roll dough
  • 1 large egg
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 cup part-skim shredded sharp cheddar cheese

Instructions:

  1. Preheat oven to the temperature specified on the crescent roll packaging and place a rimmed baking sheet inside to preheat.
  2. In a large non-stick skillet over medium-high heat, brown the turkey sausage, breaking it into very small crumbles. Cook for 5–7 minutes until fully cooked and slightly bronzed.
  3. Remove the skillet from heat. Stir in the garlic powder, smoked paprika, and Neufchâtel cheese. Mix until the cheese is emulsified and the sausage is evenly coated.
  4. Fold in the minced scallions and shredded sharp cheddar cheese until combined and the cheese starts to soften.
  5. Unroll the reduced-fat crescent dough on a clean surface. Spread the sausage mixture evenly over the dough triangles or sheets.
  6. Roll the dough tightly from the wide end to the point. For pinwheels, use a sharp chef's knife or dental floss to slice into 16 even rounds.
  7. Beat the large egg in a small bowl to create an egg wash. Lightly brush the exterior of each roll or pinwheel.
  8. Carefully place the rolls onto the preheated baking sheet lined with parchment paper. Bake for 12 minutes or until the crust reaches a deep mahogany color.