Breakfast Pastry Puff

Ingredients

• 1 pound Breakfast Sausage Ground
• 1 pound Ore-Ida Seasoned Crinkles
• 8 extra large Eggs Scrambled
• 2 packages Pepperidge Farms Puff Pastry Sheets (4 sheets total)
• 1 cup Sharp Cheddar cheese Shredded
• Salt to taste
• Fresh ground black pepper to taste
• Frank’s Hot Sauce (if desired)
• Ketchup (if desired)

Instructions

1. Move 2 boxes of Puff Pastry from freezer to refrigerator the night before baking. (If it’s too late, let it set out for at least 40 minutes.) Preheat oven to 400 degrees.
2. Cook crinkle fries, sausage, and eggs for filling before building pastry:
3. Bake crinkle fries in oven for 20 minutes. While fries are baking, brown sausage and transfer to medium mixing bowl; set aside. Pour off half of the oil from cooking the sausage, and cook scrambled eggs in sausage oil. Add cooked eggs to mixing bowl with sausage. Chop now crispy fries into bite size pieces and add to mixing bowl. Add shredded cheddar cheese and mix well.
4. Cut each pastry sheet in half. and place on cookie sheets covered with parchment paper. Mound approximately 1/2 cup of filling onto each of the 8 pastry squares. Evenly distribute any remaining filling. Pinch closed at the four corners (and possibly once in the middle of the side - depending on the amount of stuffing). Bake at 400 degrees for approximately 20 minutes until golden on top and brown and crispy on the bottom.. As quantity of your ingredients changes due to cooking or package size; adjust scoop size of filling accordingly.
5. Serve hot (with hot sauce or ketchup). I prefer plain and hot! YUM!