Sausage 'n egg crescents

8 Servings

Ingredients

Quantity Ingredient
½ teaspoon Olive oil
1 cup Bell peppers
1 cup Onions
½ teaspoon Salt
¼ teaspoon Black pepper
8 Whole egg whites, slightly beaten
2 tablespoons Fat-free sour cream
4 Pcs low-fat breakfast sausage, cut in 1/2 lengthwise
1 cup Fat-free cheddar cheese, shredded
8 ounces Reduced fat crescent dinner rolls

Directions

Preheat oven to 375. In a skillet, heat oil over medium heat. Add bell peppers, onions, salt, and black pepper. Cook until all is tender. In a mixing bowl, combine egg whites and sour cream. Add to skillet. Cook until egg whites are barely set, stirring occasionally. Remove from heat.

Separate dough into 8 triangles. To form one large triangle, overlap long sides of 2 triangles about ½"; press edge to seal. Divide egg mixture into fourths; and place on widest triangle end. Add one fourth of the sausage; sprinkle with cheese. Roll loosely. Place pointed side down on unprepared baking sheet. Bake 15 minutes or until golden brown.

Per serving: 154 Calories; 6g Fat (33% calories from fat); 9g Protein; 16g Carbohydrate; 0mg Cholesterol; 534mg Sodium Recipe by: Unknown Posted to EAT-L Digest 14 Mar 97 by "Anita A. Matejka" <matejka@...> on Mar 15, 1997

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