Dijon Sausage Filled Breakfast Pastries – These Dijon sausage filled breakfast pastries are so simple to make thanks to the convenience of canned biscuits. I like to make the filling the night before, chill in the refrigerator overnight then roll out the dough rounds, fill and bake them fresh just before serving.
Dijon Sausage Filled Breakfast Pastries
Author: Melissa Sperka
Serves: 16 [may vary]
- 1  count can big flaky biscuits [i.e. Grands! Flaky Layers Biscuits]
- 1 lb breakfast sausage
- 8 oz softened cream cheese
- ¼ 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
- ¼ tsp garlic powder
- salt & black pepper to taste
- 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.
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.