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Monday, September 20, 2010

Breakfast Sausage & Rice Ring by: Kimberly

I made this for church yesterday, and it was a hit!

Ingredients:
2 rolls of sausage, mild
1 cup chopped onions
1/2 cup of chopped green bell pepper
1 ts garlic salt
2 tbs dark brown sugar
2 cups cooked rice (cooked in chicken broth)
2 cups shredded cheese
1 package canadian bacon

Directions:

In a heavy skillet, add breakfast sausage, onions, & bell peppers.. Cook over medium heat on stove until the meat is no longer pink and the vegetables are tender. Add salt, brown sugar, and rice, and mix well. Remove from heat and add 1 cup shredded cheese and mix well.

Preheat oven to 375 degrees F.

On a round baking stone arrange crescent dough triangles in a circle with wide bases overlapping to form a circle in the center of the stone. The crescent roll points should be hanging over the edges. Place a scoop of rice and meat mixture evenly on wide edges of crescent roll. Sprinkle 1/2 cup shredded cheese evenly over meat and rice mixture. Bring points up over filling and tuck under center bases. The filling will not be completely covered with crescent rolls. Slice Canadian bacon in half and place slices over mixture between rolls. Bake for 13 to 15 minutes or until golden brown. Remove from oven and sprinkle remaining shredded cheese on top of dish.

Enjoy!

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