Crescent-Wrapped Scotch Eggs

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  • 1 lb. bulk pork sausage
  • 8 hard-cooked eggs, peeled, patted dry
  • 2/3 cup Progresso® plain bread crumbs
  • 1 can (8 oz) Pillsbury®
  • Crescent Recipe Creations® refrigerated seamless dough sheet or
  • 1 can (8 oz)Pillsbury® refrigerated crescent dinner rolls
  • Cooking spray


  1. Heat oven to 375°F.
  2. Lightly spray cookie sheet with cooking spray.
  3. Divide sausage into 8 equal portions.
  4. Shape one portion of sausage around each egg, covering completely; coat with bread crumbs.
  5. Cut dough into 8 rectangles.
  6. Press each rectangle to form 4-inch square (if using crescent roll dough, firmly press perforations to seal).
  7. Place 1 sausage-wrapped egg on each square; wrap dough around sausage, stretching gently to avoid tearing.
  8. Pinch edges to seal.
  9. Spray each with cooking spray; coat with bread crumbs to cover completely.
  10. Place on cookie sheet.
  11. Bake 20 to 25 minutes or until light golden brown.
  12. Let stand 5 minutes before serving.
  13. Serve warm.

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