Popular in British-style pubs, Scotch eggs make a great snack or light meal. This baked version is easy to make and fun to serve for a party or picnic!
Crescent-Wrapped Scotch Eggs
- Prep Time 20 min
- Total 60 min
- Ingredients 5
- Servings 8
Ingredients
- 1 lb bulk pork sausage
- 8 hard-cooked eggs, peeled, patted dry
- 2/3 cup Progresso™ plain bread crumbs
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- Cooking spray
Instructions
-
Step1Heat oven to 375°F. Lightly spray cookie sheet with cooking spray. Divide sausage into 8 equal portions. Shape one portion of sausage around each egg, covering completely; coat with bread crumbs.
-
Step2Cut dough into 8 rectangles. Press each rectangle to form 4-inch square (if using crescent roll dough, firmly press perforations to seal). Place 1 sausage-wrapped egg on each square; wrap dough around sausage, stretching gently to avoid tearing. Pinch edges to seal. Spray each with cooking spray; coat with bread crumbs to cover completely. Place on cookie sheet.
-
Step3Bake 20 to 25 minutes or until light golden brown. Let stand 5 minutes before serving. Serve warm.
Nutrition
300
Calories
18g
Total Fat
14g
Protein
19g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Egg
- Calories
- 300
- Calories from Fat
- 170
- Total Fat
- 18g
- 28%
- Saturated Fat
- 6g
- 31%
- Trans Fat
- 0g
- Cholesterol
- 210mg
- 70%
- Sodium
- 550mg
- 23%
- Potassium
- 140mg
- 4%
- Total Carbohydrate
- 19g
- 6%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 4g
- Protein
- 14g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
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