1 lb. bulk pork sausage
1/3 c. dry bread crumbs
1 egg, slightly beaten
8 eggs, hard cooked, peeled
8 oz. crescent dinner rolls

In small bowl, combine sausage, bread crumbs and egg; mix well. Divide sausage mixture into 8 equal portions. Shape into patties. Wrap sausage patty completely around each hard cooked egg. Place on ungreased 15 x 10 inch jelly roll pan. Bake at 450 degrees for 15 minutes. Cool 10 minutes for easier handling. Reduce oven to 375 degrees. Separate dough into 8 triangles. Press each triangle to enlarge. Slightly place sausage wrapped egg on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around egg and rolling to opposite point. Pinch edges of dough to seal and completely cover egg. Place on ungreased 15 x 10 inch jelly roll pan. Bake at 375 degrees for 12 to 15 minutes or until golden brown. Serve warm.