Pella — 1 package (12 ounces) Johnsonville breakfast sausage links
2 containers (16 rolls) refrigerated cresent rolls
1/2 tsp cinnamon
2 Tbsp sugar
optional: warm maple syrup, honey, jam and preserves
1. Prepare sausage according to package directions. Drain and set aside.
2. Unroll cresent dough. Place one cooked sausage on wide end of dough triangle. Roll dough around sausage and place on baking pan with seam side down. Repeat with remaining dough and sausages. (You will have two extra rolls to bake and enjoy with your favorite topping.)
3. Mix cinnamon and sugar together and sprinkle evenly over roll-ups.
4. Bake according to directions on cresent roll package. Serve hot. If desired, warm maple syrup, honey, jams and preserves for delicious dipping.