Beyond Breakfast Sausage® & Egg Spiral

Step 1

Whisk 1 egg together with ½ teaspoon of water to create the egg wash.

Step 2

Line 2 half sheet trays with parchment paper.

Step 3

Loosen your cooled egg sheet by running a butter knife around the edges of the pan. Then, overturn your pan onto the counter to pop the egg sheet out.

Step 4

Slice the egg sheet into 8 even strips – each measuring approximately 9” x 1.5”.

Step 5

Slice the croissant dough into strips 1” longer than the egg sheet, each measuring 10” x 1.5”.

Step 6

Place the sliced egg sheet in the center on top of the sliced croissant dough, so that the croissant dough extends further than the egg by ½” on either side.

Step 7

Dollop 1 Tbsp of sriracha cream cheese atop the egg strip, and spread evenly to cover. Then sprinkle 1 Tbsp of shredded cheese evenly atop that.

Step 8

Roll up the pastry lengthways, ensuring to pinch together the croissant dough at the end of the spiral – this will help seal up the spiral so it doesn’t come undone in the oven!

Step 9

Place assembled spirals onto parchment lined sheet trays (4 per sheet tray).

Step 10

Egg wash the pastries, and loosely cover with plastic wrap. Leave them to prove in a warm place. Follow the croissant dough manufacturers instructions for proving time – but you want them well-puffed and airy looking, this will usually take about an hour!

Step 11

Remove plastic wrap and bake at 350 fahrenheit for 10 minutes, then rotate your pans 180 degrees, and bake for a further 10 minutes. Everyone’s oven is different, but you’re looking for the pastries to develop a deep golden brown color, and for the croissant dough to be fully cooked and bounce back when pressed.

Step 12

Carefully remove the pastries from the oven and top with the reserved shredded cheese before returning them to the oven for another 5 - 10 minutes, or until the cheese is melted and lightly browned.