Ingredients

• 1# Sausage
  
• 4 ounce softened Cream cheese
  
• 3 oz (vol) roughly diced mushrooms
  
• 3 oz (vol) roughly diced onions
  
• Grocery crescen rolls (the easy way)

Directions

In a cast iron skillet, brown off the sausage. In a separate skillet, saute shrooms and onions until tender. Drain sausage and veggies, reserving drippings to make gravy. Refrigerate sausage and veggies to cool.



Add softened cream cheese. Using your hands, completely incorporate cheese while crumbiling the sausage. Lay out a portion of crescent dough and top with 2 oz. vol of the sausage filling. Create a little "burrito" by first folding over the odd corner of the crescent triangle and then folding in the two sides.



Crimp edges so that no filling is showing. Place on sheet pan and bake at 375 degrees for 15-20 minutes. Make Sawmill gravy by heating sausage drippings, adding flour to create a roux, and then adding milk. Season with salt and pepper. Ladle gravy over baked pastires (two per person).



Serve with fresh fruit, rosemary potatoes, garlic/herb goat cheese frittata.