116 oz count can big flaky biscuits [i.e. Grands! Flaky Layers Biscuits]
¼cupgreen onion topsthinly sliced
2TbspDijon mustard more or less to your taste
¼tsp garlic salt
1largeeggbeaten with 1 tsp water
In a large skillet, saute the sausage over medium-high heat for 6-8 minutes until browned and no pink remains. Drain any excess fat from the pan.
To the sausage add cream cheese, Dijon, Worcestershire, garlic salt garlic powder, and black pepper. Continue to cook over low heat just until the cream cheese melts. Mix-in the green onions.
If using immediately, cool slightly. If preparing in advance, place into an airtight container and store chilled until using.
To prepare: Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
Cut each biscuit through the middle from end to end making 2 rounds. Flatten each round into 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 crimper.
Brush on all sides with the beaten egg wash and arrange on the baking sheet.
Place into the oven and bake for 14-16 minutes or until golden and puffed.
Serve immediately with additional Dijon on the side, if desired.
This recipe will yield 16 pastries or more, depending on how you divide the filling. Be careful not to overfill so the filling will stay inside of the pastry while baking. Leftover filling freezes well.