1 lb Dean’s sausage, hot or mild
8 oz cream cheese, softened
2 cans crescent rolls
Cook sausage, crumble and drain. Add cream cheese and stir until melted. Remove pan from heat.
On baking sheet, roll out both crescent rolls, pinching perforated edges.
Spread half of the cream cheese mixture onto one of the crescent roll dough and the other half on the second crescent roll dough.
Roll crescent dough lengthwise (like you would cinnamon roll dough) pinching the final edge closed.
Cover rolls with foil and refrigerate for one hour or overnight.
Preheat oven to 375. Remove rolls from fridge.
Slice rolls into 1/2″ pieces and lay out on baking sheet.
Bake for 10-12 minutes or until golden brown.
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