Stuffed Breakfast Crescent

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Yield: 1 large loaf, 8 to 10 servings

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This crescent is a glorified "breakfast sandwich" to go. Warm, savory filling and crispy crust... it's all there. Bake it the night before and reheat. Or, for fresh-baked goodness, shape the night before, cover and refrigerate, then bake the next morning, adding 5 to 10 minutes to the baking time.

Stuffed Breakfast Crescent

star rating (6) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 large loaf, 8 to 10 servings
Published: 12/19/2011




  • 1 3/4 cups fresh mushrooms, sliced and lightly sautéed
  • 3/4 pound breakfast sausage, cooked and crumbled, fat removed; 1 scant cup
  • 2 teaspoons fresh crushed garlic
  • 1/2 cup grated cheddar cheese


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1) To make the dough: Mix and then knead all the dough ingredients together to make a smooth, slightly sticky dough. This will take about 7 minutes in a stand mixer; or use the dough setting on your bread machine, allowing the machine to complete its cycle and skipping to step #3 below.

2) Transfer the dough to a lightly greased bowl or 8-cup measure, cover it, and allow it to rise for 60 to 90 minutes, until it's just about doubled in bulk.

3) While the dough is rising, stir together the filling ingredients.

4) On a lightly floured or lightly greased work surface, roll the dough into a 9" x 15" rectangle.

5) Sprinkle the filling atop the dough, leaving a 1" border at the edges. Roll the dough up jelly-roll style, starting with a long edge. Pinch the seams well, and tuck the side edges under, pinching them to seal.

6) Pick up the log of dough and transfer it, seam-side down, to a parchment-lined baking sheet. Shape it into a crescent or horseshoe shape.

7) Make cuts (about 1/2" deep) at 1" intervals across the top of the loaf. Cover the crescent with greased plastic wrap and let it rise for 30 minutes. Towards the end of the rising time, preheat the oven to 375°F.

8) Bake the bread for 25 to 30 minutes, or until it's golden brown. Allow it to cool for 10 minutes before serving warm.

Yield: 8 to 10 servings.

Nutrition information

Serving Size: 155g Servings Per Batch: 8 Amount Per Serving: Calories: 392 Calories from Fat: Total Fat: 18g Saturated Fat: Trans Fat: Cholesterol: 46mg Sodium: 882mg Total Carbohydrate: 38g Dietary Fiber: 2g Sugars: 1g Protein: 17g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • star rating 12/21/2014
  • gaynellec from KAF Community
  • I prepared this yesterday, put it in the refrigerator overnight and baked it this morning. My only change from the recipe was that I ran out of regular flour and had to use about 1/2 cup bread flour. It was a major HIT! Everyone has requested a repeat! I was worried about rolling the dough and filling into a crescent but the dough was a joy to handle. I have a new favorite recipe to add to my roster. Thanks King Arthur flour!!!
  • star rating 01/18/2014
  • Morgan from Macon, Georgia
  • Insanely delicious and easy to make. The cheese in the dough gives the bread a wonderful flavor. For the filling, I omitted the mushrooms and garlic and used about 1.5 cups sausage and the .5 cup cheese. The dough was easy to handle and shape. I didn't shape the log into a crescent but just kept it straight to make it easier to slice and portion. (Had to angle the log kitty corner across the sheet.) And if I say so myself, it baked up prettier than the one in the picture!
  • star rating 12/28/2013
  • sallyeyring from KAF Community
  • This bread is fabulous! The grated cheese mixed in to the dough actually makes it a little bit flaky, and the filling is really nice also. Next time I might try making serving size filled buns instead - it's too easy to over eat this wonderful bread!
  • 12/31/2011
  • Carol from MIlford Mi
  • This is a wonderful bread. I made it and gave some to the neighbors. They liked it so much I went over and watched her make the bread. She had never done anything like this. It turned out great!
  • star rating 12/24/2011
  • lrbates from KAF Community
  • This makes the most gorgeous loaf (?Horseshoe) that I've ever seen. I did do the dough in my Z Bread maker and it came out perfectly..I've got a photo on my camera I can send you. We're having it for Christmas Eve and Christmas morning. Many thanks

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