Sausage Egg Turnovers Ingredients

1 pkg. (12 oz.) Johnsonville® Vermont Maple Syrup Patties
• 4 eggs, beaten
• 1 Tbsp. milk
• 1/4 tsp. salt
• 1/4 tsp. ground mustard
• 1/8 tsp. pepper
• 1 tsp. butter
• 1 pkg. (16.3 oz.) large refrigerated flaky biscuits
• 8 tsp. Thousand Island salad dressing
• 4 slices process American cheese, halved

Sausage Egg Turnovers Directions

In a skillet, cover and cook sausage patties over medium heat for 10 minutes or until browned and a meat thermometer reads 180°, turning occasionally. Remove from the skillet and keep warm. Combine the eggs, milk, salt, mustard and pepper. In a small skillet, melt butter. Add the egg mixture. Cook and stir over medium heat until eggs are set. Separate biscuits into eight pieces. On a lightly floured surface, roll each piece into a 6-in. circle. On half of the circle, spread salad dressing to within 1/2 in. of edges. Top with a sausage patty, 2 tablespoons egg mixture and 1/2 slice of cheese. Fold dough over; seal edges with a fork. Place on an ungreased baking sheet. Bake at 350°F for 14-17 minutes or until golden brown.