Crescent Sausage Snacks Recipes

Steps:

• Prepare a lage baking sheet and spray with non-stick cooking spray.
• Unroll the crescent dough and separate on the perforations into individual triangles.
• Spread about 1 teaspoon honey mustard (can use a little more) on each crescent.
• Sprinkle about 1 tablespoon grated cheese on the mustard.
• Arrange one sausage quarter on the triangle (parallel to short side, leaving 1/2-inch border).
• Fold the SHORT side of the dough over the sausage, continue to roll up.
• Arrange sausage rolls seam-side down on the prepared baking sheet.
• At this point you can cover and refrigerate up to 1 day until ready to bake.
• Set oven to 375 degrees.
• Bake the crescents until the dough is golden, about 20 minutes.

Steps:

• Heat oven to 375 degrees.
• Separate crescent dough into 4 rectangles; press perforations to seal.
• Brush each with margarine.
• Combine cheese and oregano; sprinkle over dough.
• Cut each rectangle crosswise to form 2 squares.
• Place a sausage link on each square; roll up. Cut each roll into 3 pieces; secure each with toothpick.
• Place cut side down on ungreased cookie sheet.
• Bake at 375 for 12 to 15 minutes or until golden brown.

Steps:

• Preheat oven to 375 degrees.
• Scramble the sausage and crumble VERY well. Drain and rinse under running water to get rid of any excess grease. Wipe any grease out of the skillet and replace sausage on heat.
• Add in cream cheese and any other ingredients you might like. Stir over low heat until cream cheese is melted and the whole mixture is blended well.
• Unroll the crescents into triangles and place a small amount of filling in the center of the longest end. Roll, pinching the edges to seal in the filling and place on a lightly sprayed baking sheet.
• Bake until golden brown, about 12-15 minute Watch carefully, so they don't burn.

Steps:

• Preheat oven to 350 degrees.
• Brown the sausage and garlic, drain well.
• Stir the snipped chives, basil and cheddar cheese into the drained sausage.
• Line a cookie sheet with parchment paper and separate the crescent rolls into 4 rectangles.
• Lightly roll the cresent rolls out, sealing at the perforations.
• Brush each lightly with a portion of the beaten egg, top with sausage mixture and roll up from a long side.
• If necessary, pinch seams to seal, brush with remaining egg, sprinkle with seasame seeds if desired and bake for 15 to 20 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with nonstick spray. Line the bottom of the pan with crescent roll dough, pinching the perforated seams together.
• Heat a large skillet over medium-high heat. Cook and stir sausage, bell pepper, and both onions in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Remove any extra oil from the pan. Stir in cream cheese and black pepper; cook until cream cheese is melted, 2 to 3 minutes. Remove from the heat and let cool slightly.
• Arrange sausage-cream cheese mixture evenly over the dough and sprinkle Cheddar cheese over top. Beat eggs and milk together and pour over the cheese.
• Bake casserole in the preheated oven until the bottom is brown, cheese is melted, and eggs in the center are set, about 30 minutes.

Steps:

• In a small bowl, combine the sausage, garlic powder, parsley, Parmesan cheese, basil and 2 tablespoons beaten egg. Unroll crescent dough and separate into 2 rectangles. Place on an ungreased baking sheet; seal perforations. , Spoon 1/2 of the sausage mixture into the center of each rectangle. Sprinkle with cheddar cheese. Roll up from a long side; pinch seam to seal. Brush with remaining egg. , Bake at 350° for 15-20 minutes or until golden. Cut into slices; serve warm.

Steps:

• Heat oven to 375ºF.
• Separate dough into 8 triangles. Place 1 breakfast link on short end of each triangle; roll up.
• Place, point-sides down, on baking sheet.
• Bake 15 min. or until golden brown.