Ingredients:

  • 450g (1 lb) bulk pork sausage, sweet or mild
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 medium apples, peeled, cored, and diced (such as Granny Smith or Honeycrisp)
  • 1 teaspoon dried sage (5 ml)
  • ½ teaspoon dried thyme (2.5 ml)
  • ¼ teaspoon ground black pepper (1 ml)
  • 2 (226g/8 oz) cans refrigerated crescent roll dough
  • 1 large egg, beaten
  • 1 tablespoon milk (15 ml)
  • Optional: Everything Bagel Seasoning, for sprinkling

Instructions:

  1. Brown sausage in a large skillet over medium heat, breaking it up with a spoon. Drain off any excess grease.
  2. Add olive oil to the skillet. Sauté onion until softened, about 5 minutes.
  3. Add diced apples, sage, thyme, and pepper to the skillet. Cook until apples are slightly softened, about 5 minutes. Remove from heat and let cool slightly.
  4. Unroll crescent roll dough onto a baking sheet lined with parchment paper. Separate into triangles.
  5. Arrange the triangles in a ring, overlapping the wide ends in the center to create a circle. The pointed ends will extend outward.
  6. Spoon the sausage-apple mixture evenly over the wide part of the crescent roll triangles.
  7. Bring the pointed ends of the triangles over the filling and tuck them under the center ring, creating a filled ring.
  8. In a small bowl, whisk together egg and milk. Brush the egg wash over the entire surface of the crescent ring.
  9. Sprinkle with everything bagel seasoning, if desired.
  10. Bake in a preheated oven at 190°C/375°F for 25-30 minutes, or until golden brown and the filling is heated through. Let cool slightly before slicing and serving.