From the recipe collection
Cream Cheese and Sausage Stuffed Crescents
Ingredients
- 12 oz maple breakfast pork sausage links (about 14 links), casings removed
- 8 oz cream cheese, softened
- 1/4 tsp crushed red pepper
- 2 cans (8 oz each) refrigerated crescent dinner rolls
Directions
- Preheat the oven to 375°F (190°C). Prepare a baking sheet.
- Remove the sausage from its casings and break it into small pieces in a large skillet. Cook over medium heat for about 5 minutes, stirring often, until fully cooked. Drain away excess fat.
- In a medium bowl, combine the cooked sausage, softened cream cheese and crushed red pepper. Mix thoroughly.
- Open the crescent-roll cans and separate each can into 8 triangles, for 16 total.
- Divide the sausage mixture among the wide ends of the triangles, using approximately 2 tablespoons per triangle.
- Starting at each wide end, roll toward the point to enclose the filling. Arrange point-side down on the baking sheet, leaving a little space between rolls.
- Bake for 14–16 minutes or until the crescents are golden brown and the dough is baked through. Let cool briefly before serving.
Recipe details
Prep time: 15 minutes. Total time: 31 minutes (as printed on the source recipe). Yield: 16 crescents, serving 8 people at 2 each.
Serving: These stuffed crescents work as an everyday meal, side, or appetizer, not just for breakfast.
Kitchen note: The original printed recipe uses pork sausage, dairy cream cheese, wheat crescent dough and crushed red pepper. These ingredients are preserved here because this is the version known to taste good. A grain-free, pork-free, dairy-free and nightshade-free conversion would require separate dough and filling testing rather than assuming direct substitutions will bake identically.