This past weekend, the boy and I tried our hand at mini breakfast pastries – specifically, mini sausage rolls and fruit danishes. It was, without doubt, a rousing success. These things are YUMMY. So I thought I’d share the recipes for each today on the blog. 🙂 They seem pretty easily adaptable: you can use any kind of fruit jam you like for the danishes, and I imagine substituting a different meat in place of the pork sausage in the rolls would also work. I hope you enjoy!

The Savory – Mini Sausage Rolls

Ingredients

• 1 tube (8oz.) crescent roll dough
• 1/4 lb. cooked pork sausage
• 1/2 cup shredded cheddar cheese
• 2 oz. cream cheese
• 1 Tbsp. dried parsley flakes
• Cooking spray/preferred method of greasing a baking sheet

Directions

1. Unroll the dough, and separate into 4 rectangles (do not break into triangles). Seal up the perforations that would make the triangles by pressing the dough together. Cut each sealed rectangle in half to make 8 squares of dough.
2. Combine the sausage, cheddar, cream cheese, and parsley. Divide among the squares of dough.
3. Fold up the four corners of each square around the filling; twist and press to seal.
4. Place on a greased baking sheet. Bake at 375°F for 14-16 minutes, or until golden brown.
5. Enjoy!

The Sweet – Mini Fruit Danishes

Ingredients

• 1 tube (8oz.) crescent roll dough
• 4 oz. cream cheese
• 1/4 cup confectioners’ sugar (for filling) and 1/2 cup (for frosting)
• 2 tsp. milk
• Your preferred flavor(s) of fruit jam (we used strawberry, and mixed berry – did 4 of each)
• Parchment paper

Directions

1. Unroll the dough, and separate into 4 rectangles (do not break into triangles). Seal up the perforations that would make the triangles by pressing the dough together. Cut each sealed rectangle in half to make 8 squares of dough. (same exact step #1 as the savory rolls – see pic above for sealing dough)
2. Beat the cream cheese with the 1/4 cup of confectioners’ sugar; spread 1 Tbsp. diagonally across each square of dough. Top with 1 Tbsp. of jam.
3. Fold 2 opposite corners of dough over the filling and pinch to seal.
4. Bake on a parchment paper-lined baking sheet at 375°F for 10-12 minutes, or until golden brown.
5. Combing remaining 1/2 cup of confectioners’ sugar with the milk. Drizzle over danishes.
6. Enjoy!