Sausage-Stuffed Breakfast Pockets - cooking recipe

Ingredients

1/2 pound mild breakfast sausage
1/4 (2 pound) package frozen hash browns
4 (8 ounce) cans refrigerated crescent rolls
1 cup shredded Cheddar cheese

Preparation

Preheat oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Place frozen hash browns and 3 tablespoons water into the same hot skillet. Cover and cook until no longer frozen and just starting to turn brown, about 5 minutes.
Unroll crescent rolls. Place 4 rolls side-by-side and pinch together to make a square. Top dough with some of the sausage, hash browns, and Cheddar cheese. Fold edges over the filling. Repeat with the remaining 12 rolls to make 4 pockets total. Place pockets on a baking sheet.
Bake in the preheated oven until golden brown, about 10 minutes.