Crescent-Wrapped Scotch Eggs

Ingredients:

• 1 lb. bulk pork sausage
• 8 hard-cooked eggs, peeled, patted dry
• 2/3 cup Progresso® plain bread crumbs
• 1 can (8 oz) Pillsbury®
• Crescent Recipe Creations® refrigerated seamless dough sheet or
• 1 can (8 oz)Pillsbury® refrigerated crescent dinner rolls
• Cooking spray

Directions:

1. Heat oven to 375°F.
2. Lightly spray cookie sheet with cooking spray.
3. Divide sausage into 8 equal portions.
4. Shape one portion of sausage around each egg, covering completely; coat with bread crumbs.
5. Cut dough into 8 rectangles.
6. Press each rectangle to form 4-inch square (if using crescent roll dough, firmly press perforations to seal).
7. Place 1 sausage-wrapped egg on each square; wrap dough around sausage, stretching gently to avoid tearing.
8. Pinch edges to seal.
9. Spray each with cooking spray; coat with bread crumbs to cover completely.
10. Place on cookie sheet.
11. Bake 20 to 25 minutes or until light golden brown.
12. Let stand 5 minutes before serving.
13. Serve warm.