These little pies are so easy to make and taste delicious! If you use low-fat crescent rolls, they are pretty low in calories too! Give it a try!
What you need:
- 1 pound of chicken breast breakfast sausage
- 18 fresh sage leaves
- 6 Tablespoons of butter
- 3 packages of crescent rolls
- 1 ½ teaspoon dried, rubbed sage
- 1 ½ teaspoon chopped, fresh parsley
- 6 butter leaves (cut cold butter with a miniature leaf-shaped cookie cutter)
How to Do it:
Crumble the sausage in a hot skillet and begin browning.
Cut 8 sage leaves into ribbons and
add to the sausage while it’s browning. Remove from the heat.
Set the sausage aside, but don’t wash the pan, add 4 more sage leaves and 3 Tablespoons of butter to the pan.
Heat, scraping until all the little bits come loose. Remove the leaves from the pan. Stir in the cooked sausage.
Place a couple spoonfuls onto each of 6 crescent dough triangles.
Carefully cover with a second triangle and seal the edges well. Place on a baking sheet.
Melt the remaining 3 Tablespoons of butter with the rubbed sage. After it is totally melted, stir in the parsley. Brush the mixture onto the top of each of the pies. Place a single leaf on each and
bake at 350 degrees for 20-30 minutes, until the dough is golden brown.
Serve with a leaf-shaped pat of butter.
Makes 6 hand pies
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