SAUSAGE CREAM CHEESE CRESCENTS
These sausage rolls are so good, you can't have just one. They're fluffy, flaky crescent rolls wrapped around a creamy and cheesy sausage bite. These are a savory appetizer, but they'd make a delicious breakfast treat too. Bonus, they are super simple to prepare.
Provided by Annamaria Settanni McDonald
Categories Other Side Dishes
Time 35m
Number Of Ingredients 4
Steps:
- 1. Mix cooked sausage, cream cheese, and shredded cheese together.
- 2. Separate rolls into triangles.
- 3. Cut eat triangle in half lengthwise.
- 4. Scoop a heaping tablespoon onto each roll.
- 5. Roll up.
- 6. Bake at 375 for 15 minutes or until golden brown.
CREAM CHEESE AND SAUSAGE STUFFED CRESCENTS
Provided by My Food and Family
Time 31m
Yield 8 servings (2 crescents each)
Number Of Ingredients 4
Steps:
- Heat oven to 375ºF.
- Crumble sausage links into bite-size pieces in large skillet; cook over medium heat 5 min. or until done, stirring frequently. Drain.
- Add sausage to cream cheese and crushed pepper in medium bowl; mix well.
- Separate each can of dough into 8 triangles. Spoon cream cheese mixture evenly onto short sides of dough triangles, adding about 2 Tbsp. sausage mixture to each triangle. Roll up, starting at short side of each triangle. Place, point sides down, on baking sheet.
- Bake 14 to 16 min. or until golden brown.
Nutrition Facts : Calories 330, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 40 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
SAUSAGE CHEESE CRESCENTS
My mother says that my grandmother made the best butterhorns. I never tasted hers, but my mom's were delicious and grandma, of course, taught her. Through the years, my mom filled butter horns with everything, from fruit, to seafood, to meats and all sorts of nuts and raisins. I always got a kick out of trying to guess what was in them. This recipe is ideal for brunch or lunch. -Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in milk. Add the eggs, potato flakes, butter, sugar, salt and 4 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside to cool., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; sprinkle with 1 cup sausage and 1/4 cup cheese. Cut each circle into 12 wedges., Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise until doubled, about 30 minutes. Brush with egg., Bake at 375° for 14-18 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 207 calories, Fat 9g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 215mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
SAUSAGE CREAM CHEESE CRESCENTS
In college, my next-door neighbor used to make these for study snacks. I never could get enough of them.
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 27m
Yield 8 serving(s)
Number Of Ingredients 5
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.
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