Wednesday, December 12, 2007

Sausage Rolls

8 ounces cream cheese
2 cans crescent rolls
16 ounces breakfast sausage (original or hot)

Brown sausage and drain; add cream cheese to sausage and heat. Stir until cream cheese is evenly melted through out the sausage. I make the mixture a day before I need it. Then the day of, I let the mixture sit at room temperture for 15 minutes before putting it in the cresent.

Unroll crescent rolls to make four rectangles for each can.

Line sausage mixture along center of each rectangle and fold dough up around sausage to make the shape of a paper towel roll. Press seams together and place seam side down on cookie sheet.

Bake according to the directions on the crescent can. Slice to bite size pieces. Serve warm.

**To reheat the next day - prehear oven to 350*. Place in foil and bake for 8 to 10 minutes.

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