Depending on how liberal you are when filling the dough, you may be able to yield more than 16 pastries from one batch of filling. I recommend having an extra can of biscuits on hand just in case. You can also freeze the leftover filling in a freezer bag for a future breakfast treat and a terrific time saver.
When your ready to prepare the pastries, preheat the oven to 350°F. Cut each biscuit in half through the middle. Flatten the biscuit to a 3-inch circle and place a heaping teaspoon of the filling into the center. Fold the dough over the filling and crimp the edges with a fork or a pastry wheel. Like so….
Brush the tops with the beaten egg wash and arrange them on a cookie sheet lined with parchment paper. Bake at 350°F for 14-15 minutes. Serve hot with additional Dijon mustard on the side if desired. Yield: 16 [yield may vary]
Cook’s note:
Dijon Sausage Filled Breakfast Pastries
Ingredients
- 1 [8] count can big flaky biscuits [i.e. Grands! Flaky Layers Biscuits]
- 1 lb breakfast sausage
- 8 oz softened cream cheese
- 1/4 cup chopped chives/green onion tops
- 2-3 Tbsp Dijon mustard [more or less to your taste]
- 1 tsp Worcestershire sauce
- 1 large egg beaten
- 1/4 tsp garlic powder
- salt & black pepper to taste
Instructions
- Saute the sausage in a skillet over medium-high heat until browned and no pink remains. Drain any excess fat from the pan.
- Add the softened cream cheese, Dijon mustard, Worcestershire sauce, garlic powder, and salt and black pepper to taste. Cook the mixture for a couple of minutes just until the cream cheese melts.
- Add the chives or green onions tops, your preference. Place into an airtight container. Store chilled until using.
- When your ready to prepare the pastries, preheat the oven to 350°F. Cut each biscuit in half through the middle.
- Flatten the biscuit to a 3-inch circle and place a heaping teaspoon of the filling into the center. Fold the dough over the filling and crimp the edges with a fork or a pastry wheel.
- Brush the tops with the beaten egg wash and arrange them on a cookie sheet lined with parchment paper.
- Bake at 350°F for 14-15 minutes.
- Serve hot with additional Dijon mustard on the side if desired.
Recipe Notes
This will make 16-20 pastries [or more] depending on how you divide the filling. Be careful not to overfill so the filling will stay inside of the pastry. If you'd like to make a half batch the leftover filling freezes well.
Shawna Bosworth says
Definitely going to try! Thank you for sharing this!
Melissa says
Hi Shawna! Sure hope you love them as much as we do. ~ Melissa
Anonymous says
looks wonderful quick and easy that is what I like!!
Anonymous says
If I want to freeze,,, would you do it before or after baking? If before how long would you bake ?
Melissa says
That’s a great question, typically I freeze the filling and then thaw in the refrigerator to fill the dough just before baking. If you want to make these ahead, I wouldn’t recommend you freeze them before baking. After the biscuit dough has been exposed to air, it effects the ability of the dough to rise. Bake them first.