Sausage, Egg and Cheese Breakfast Rolls

Sausage, Egg and Cheese Breakfast Rolls 5 eggs salt and pepper to taste 1 tube (8 oz) refrigerated crescent rolls 8 fully cooked breakfast sausage links 4 slices American cheese Heat oven to 350°F. In small bowl, beat eggs. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs (adding salt and pepper, to taste) Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can Place rolls on ungreased cookie sheet. Brush reserved beaten egg on top of each crescent. Sprinkle freshly ground black pepper over each. Bake 15 to 18 minutes or until golden brown. Rolls can be frozen then reheated in the microwave for about one minute. Cook’s Notes: Fully cooked, frozen sausage links can be used. Just cook them in the microwave for about 30 seconds to thaw.