Friday, September 23, 2011

Sausage Crescent Rolls

Another Sunday of NFL football leads to a new appetizer recipe.  This past week I made Sausage Crescent Rolls!  These were easy to make and were a good snack while watching the games. 
Sausage Crescent Rolls
slightly adapted from Tasty Kitchen

1 pound hot pork sausage
1 block cream cheese (8 ounce block, softened)
1/2 cup pepper jack cheese, shredded
4 oz. can diced green chilies
2 cans crescent rolls (8 ounce cans)
1 whole egg white
1 Tablespoon poppy seed
Brown and drain sausage. Add cream cheese, pepper jack cheese and green chilies to sausage. Mix well.

Spray baking sheet. Open rolls but do not separate triangles. You will make 2 loaves from the 2 rolls of doug. Place 4 triangles of each roll together on a baking sheet. Press out the perforated holes to seal as one piece. Spread half of the sausage mixture on top. Cover with the remaining 4 triangles pressed together. With your finger press all around the edges to seal the top and bottom pieces of dough. Repeat the procedure to make the second loaf.

Spread the egg whites over the tops of the loaves with a brush. Sprinkle poppy seed over the egg whites.

Bake 25 minutes at 350 degrees. Slice loaves and serve hot.

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