Sausage Cream Cheese Crescents Recipes

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.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 10 minutes; drain and discard grease.
• Spread dough from 1 package of crescent rolls out onto a work surface and pinch perforations together to create a single sheet of dough. Spread half the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Sprinkle half the cooked sausage evenly over cream cheese. Roll dough up into a log, starting at a long edge; wrap log in plastic wrap or parchment paper. Repeat steps to make a second roll; wrap. Refrigerate rolls at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Unwrap rolls and cut each into 1/2-inch thick slices. Place slices onto a baking sheet.
• Bake in the preheated oven until pinwheels are golden brown, 10 to 15 minutes.

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 an oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x11 inch baking dish.
• Cook the sausage in a skillet over medium heat until crumbly and beginning to brown; drain. Stir the cream cheese into the cooked sausage.
• Roll the dough from one can of crescent rolls into the bottom of the prepared baking dish without separating. Bake in the preheated oven for 5 minutes. Spread the sausage mixture over the baked crescent rolls; top the sausage mixture with the remaining can of rolls. Return to oven and bake until the top layer is golden brown, about 8 minutes.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely.
• Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Brush with egg white and sprinkle with poppy seeds.
• Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.