Recipe - Sausage N Egg Crescents

One half teaspoon Olive oil
1 cup Bell peppers
1 cup Onions
One half teaspoon Salt
One fourth teaspoon Black pepper
8 Whole egg whites, slightly
beaten
2 tablespoon Fatfree sour cream
4 Pcs lowfat breakfast
sausage, cut in 1/2
lengthwise
1 cup Fatfree cheddar cheese,
shredded
8 ounce Reduced fat crescent dinner
rolls

Preheat oven to 375. In a skillet, heat oil over medium heat. Add bell
peppers, onions, salt, and black pepper. Cook until all is tender. In a
mixing bowl, combine egg whites and sour cream. Add to skillet. Cook until
egg whites are barely set, stirring occasionally. Remove from heat.
Separate dough into 8 triangles. To form one large triangle, overlap long
sides of 2 triangles about 1/2"; press edge to seal. Divide egg mixture
into fourths; and place on widest triangle end. Add one fourth of the
sausage; sprinkle with cheese. Roll loosely. Place pointed side down on
unprepared baking sheet. Bake 15 minutes or until golden brown.

Per serving: 154 Calories; 6g Fat (33% calories from fat); 9g Protein; 16g
Carbohydrate; 0mg Cholesterol; 534mg Sodium

Recipe by: Unknown Posted to EATL Digest 14 Mar 97 by "Anita A. Matejka"
matejka@BGA.COM on Mar 15, 1997