Breakfast Kabobs with Breakfast Dipping Sauce | Thejoshelkin

Thejoshelkin

Name: Breakfast Kabobs with Breakfast Dipping Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Rous Colby Jk Crk Ct; Signature Farms Lemon Juice; Pillsbury Crescent Dough Sheet, Original; Morton & Bassett Spices Dill Weed; Hormel Black Label Thin Cut Canadian Bacon; Hormel Black Label Breakfast Kits with pancakes and sausage; Boar's Head Mustard Yellow; Best Foods Real Mayonnaise Mayonnaise; Tapatio Salsa Picante Hot Sauce

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Breakfast Kabobs with Breakfast Dipping Sauce

Serves 625 mins prep25 mins cook

Delicious breakfast kabobs featuring sausage and cheese balls wrapped in bacon and crescent dough, baked to perfection, and served with a zesty dipping sauce.

0 servings

What you need

tsp salt

pepper

colby jack

tbsp lemon juice

Pillsbury Crescent Dough Sheet, Original

crescent roll dough

tbsp dried dill weed

bacon

Hormel Black Label Breakfast Kits with pancakes and sausage

lb breakfast sausage

tbsp yellow mustard

cup mayonnaise

tbsp hot sauce

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Instructions

Step 1: Using an ice cream scoop, scoop up some breakfast sausage. Place a piece of cheese in the middle and roll it into a ball. Repeat for the remaining cheese and sausage.

Step 2: Roll out the dough and slice it into long strips, roughly the same size of a bacon strip. Place the bacon over the dough, and then one of the sausage balls at one end.

Step 3: Twist it to create a figure 8 like shape and continue to do that with 2 more balls.

Step 4: Carefully insert a long wooden skewer into each ball making sure it’s still secure. Place them on an aluminum lined baking tray and bake at 425 degrees F for 25 minutes.

Step 5: For the sauce, combine all the mayonnaise, yellow mustard, lemon juice, hot sauce, dill weed, salt, and pepper.

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