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Sausage and Gravy Brunch Ring

  • Prep 15 min
  • Total 30 min
  • Servings 8
  • Pinterest
    1K
  • Print
    2K
  • Save
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Serve up a classic… with a twist! We’ve taken classic sausage and gravy and baked it into a golden brunch ring. Perfect for lazy Sunday mornings, this savory dish is great to share. MORE + LESS -

Brooke McLay Brooke McLay
September 20, 2016

Ingredients

1
pound ground pork sausage
3/4
cup Italian blend cheese, shredded
1 1/2
teaspoon fresh-ground pepper
1
(18 oz.) can Progresso™ soup Creamy Mushroom
1
tube Pillsbury™ Grands!™ refrigerated crescent dinner rolls
1
teaspoon Parmesan cheese, grated
3/4
teaspoon garlic powder
Nonstick baking spray
1
tablespoon fresh chopped parsley, if desired

Steps

Hide Images
  • 1
    Heat oven to 400º F.
  • 2
    In a large skillet over medium heat, brown sausage. Remove from heat, stir in cheese, 1 teaspoon pepper and 1/4 cup Progresso™ soup.
  • 3
    Spray a pizza stone lightly with nonstick baking spray. Open, unroll and separate crescents at perforations. Arrange large end of each in a circle around the center of prepared pizza stone.
  • 4
    Spoon sausage mixture on top of the large, connecting ends of crescent ring. Fold top 1-inch of each crescent triangle down onto itself, then pull small end of triangle over meat mixture, pressing it onto the bottom dough of ring. Repeat until all triangles have been folded over mixture.
  • 5
    Sprinkle with grated Parmesan and cracked pepper.
  • 6
    Bake for 17-20 minutes, or until medium golden brown.
  • 7
    Return skillet to medium heat. Add remaining Progresso™ soup and garlic powder to any bits left in the skillet. Once warm, transfer to a medium-sized serving bowl.
  • 8
    Remove sausage ring from oven. Allow to cool for 3-5 minutes, then gently press edges of ring up to give it a “filled” look, instead of “melty”.
  • 9
    Garnish with parsley, if desired.
  • 10
    Place bowl of gravy into the center of the sausage ring and serve.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Perfect for lazy Sunday mornings, this savory dish is great to share.

When it comes to comfort food, sausage and sravy is high on the list of irresistible eats. There’s something about covering a piping hot, mile-high, flaky buttery biscuit with peppery, creamy gravy and salty bits of sausage.

Just talking about it has me hungry.

So, what could be better than sausage and gravy? How about a party-perfect brunch ring that feeds a crowd with all of these classic comforting flavors?

A clever twist on the traditional, this incredible brunch ring is about to become a new fave. Here’s how to get one in your kitchen. Saturday morning is begging, you know.

Ingredient lineup for this recipe focuses on quick, tasty shortcuts. Ready-to-go crescents create a buttery, flaky crust fast. And creamy soup makes for quick gravy. No need to muss and fuss with cornstarch or flour.

You’ll whip up the sausage and gravy, then open a can of crescent rolls.  I recommend keeping your crescents in the fridge until you’re totally ready to assemble the ring. Chilled dough is so much easier to work with, it holds it shape and keeps the final ring from “melting” as it’s assembled and even as it bakes.

With the large triangle ends of the rings arranged around a pizza stone, spoon the sausage mixture around the section that overlaps. Rather than spreading the mixture out, aim to spoon it high on top of itself—which will yield one beautiful-looking brunch ring shape.

Now, I’ve made a bunch of brunch rings, and this prep tip makes a big difference. Don’t just fold the crescents over themselves. Fold the tip of each toward the center by about 1 inch. THEN, fold over the filling. This reinforces the dough, and gives the center of your ring a nice, tidy, tucked look.

Fold each crescent into the center, pressing the dough against the bottom of each triangle, securing the ring closed around the sausage mixture.

Then, bake!

When the ring is golden brown and ready to come out of the oven, grab a long metal spatula and ever-so-gently slide the outer part of the ring toward the center. This will reshape your ring so each piece has a nice, rounded look (instead of a flat, melty look, which can sometimes happen as the ring bakes.)

Allow to cool slightly, then serve with extra gravy for dipping! Perfect for breakfast, brunch or even dinner, this quick and simple Sausage and Gravy Brunch ring is about as delicious as comfort food gets!

Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!

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