Spooky Sausage, Egg, and Cheese Breakfast Skulls

• 2 (8-oz.) cans Pillsbury Original Refrigerated Crescent Rolls
• 6 large eggs, scrambled
• 8 ounces ground breakfast sausage, precooked
• 1-1.5 cups Colby-Jack cheese, shredded
• 4 tbsp melted butter
• 1-2 tsp hot honey
• Optional: chives for topping

Preheat oven to 375°F. Brush the cavities of the Haunted Skull Cakelet Pan with baking spray containing flour, coating evenly.

Roll out the crescent dough and separate it along the perforations in groups of two triangles to create a square. Each square should be slightly larger than the skull cavity to allow enough dough to seal. Lay the dough loosely over a cavity so it dips into the well, then gently press it into the sides of the mold. Be careful not to stretch the dough too thin, as holes may form.

Sprinkle enough shredded cheese over the dough to cover the bottom. Add about ¼ cup scrambled eggs and about ¼ cup precooked sausage crumbles. Add additional cheese on top, if desired.

Fold the dough edges over the filling and pinch to seal completely so no filling is visible. Use any excess dough as needed to fully enclose. Gently press the dough into the mold so it takes on the shape of the skull.

Repeat with the remaining ingredients until all cavities are filled.

Bake for 15-18 minutes, or until the dough is lightly crisp and golden brown. Be careful not to overbake.

Allow the skulls to cool in the pan for 10-15 minutes. Carefully invert onto a cooling rack. The filling will be very hot, so let cool further until the desired serving temperature is reached.

Brush the tops of the skulls with a mixture of melted butter and hot honey. Garnish with chives, if desired, and serve with your favorite hot sauce or spicy mayo for dipping.