Nutella, Cinnamon Raisin Or Sausage and Cheese rolls

Ingredients:

Nutella:

• 1 Crescent Dough Sheet
• 1 jar or Nutella

Cinnamon Raisin:

• 1 Crescent Dough Sheet
• 1 cup of raisins, soaked in hot water
• 1/2 cup cinnamon sugar mixture
• 3 Tbs unsalted butter, melted

Sausage and Cheese:

• 1 Crescent Dough Sheet
• 1/2-1 cup of sausage, cooked and crumbled
• 1 cup shredded cheese, whatever your favorite is

Preheat the oven to 350f.

Take a piece of parchment and lay it flat on the counter. Roll out the Crescent Dough Sheet out and stretch it to make it uniform. Depending on which one you are making, get out those ingredients.

For the Nutella: using a small spatula, scoop out lines of Nutella along the dough and then spread in an even layer over the entire surface of the dough sheet. Starting with the end closest to you, start rolling the dough up toward the top of the parchment paper. Make sure it’s a tight roll. Stop with just about an inch or two left unrolled. Use the parchment paper to roll the top portion over the roll, pulling it back towards you. Then roll the entire log in the parchment and pop it into the freezer for 30 minutes.

For the Cinnamon Raisin: In a bowl of hot water, put the raisins in and let them rehydrate while you prepare the dough sheet. With a spoon or a pastry brush, spread the melted butter over the entire surface of the dough sheet. Using a spoon or a spice bottle with a sprinkle top, spread cinnamon sugar over the butter. Next, drain the raisins and push the water out of them as much as possible. Sprinkle them over the dough in an even layer.

Starting with the end closest to you, start rolling the dough up toward the top of the parchment paper. Make sure it’s a tight roll. Stop with just about an inch or two left unrolled. Use the parchment paper to roll the top portion over the roll, pulling it back towards you. Make sure to seal the edge is sealed but running your fingers over it. Then roll the entire log in the parchment and pop it into the freezer for 30 minutes.

For the Sausage and Cheese: sprinkle the shredded cheese over the dough. Cook and drain the fat off of the sausage and crumble it over the cheese.

Starting with the end closest to you, start rolling the dough up toward the top of the parchment paper. Make sure it’s a tight roll. Stop with just about an inch or two left unrolled. Use the parchment paper to roll the top portion over the roll, pulling it back towards you. Make sure to seal the edge is sealed but running your fingers over it. Then roll the entire log in the parchment and pop it into the freezer for 30 minutes.

Baking: Take the roll out of the freezer and begin slicing with a knife, about an inch thick. Place each roll either in a 8×8 in pan or flat on a cookie sheet. Bake for 13-15 minutes. I didn’t put an icing on the sweet ones, but you could if you think they need more sweetness. I liked them just the way they were.

Enjoy for breakfast, a snack or dessert! The sausage and cheese would be a great appetizer or serve it or either of the sweet ones as a breakfast item alongside Breadless Egg Casserole.