This recipe is also so quick and simple.

Using Schneiders skinless sausages, and Pillsbury Croissants, you can make a yummy breakfast or brunch/snack open faced pie.

Ingredients:

• Pillsbury Croissant (Grande), use 2 sheets
• 3 or 4 sausages, sliced in rounds
  Sausages should be pre-cooked. I cook them in the oven on parchment paper for quick clean up. Once nice and brown they are ready to use and eat.
• 3 – 4 tablespoons of light feta cheese, diced small
• 1 egg
• 1 tablespoon 10% cream

Preparation:

• Place 2 croissant slices together, (pinch if need be so they don’t separate), on a non stick cooking pan
• Glaze the croissant with egg wash (yoke and white)
• Roll up the edges of dough on 4 sides
• Pre-cook for 3 – 4 minutes
• Remove from oven, let cool
• Mix your egg, feta cheese, the cream
• Add some pepper taste and 1/8 teaspoon salt
• Spread on top of the pie shell

Sprinkle and place your sliced sausages

Cook in preheated oven at 375 for 14 – 17 minutes until golden brown.  Keep an eye on this to not overcook.