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Category: Hot
Prep Time: Cook Time: Total Time:
1 lb bulk spicy pork sausage
1 small onion, finely chopped
4-6 garlic cloves, minced (the more garlic the better!)
2 (3-oz) cream cheese, very soft (can use the flavored cream cheese if desired)
2 (8-oz) tubes refrigerated crescent rolls
1 cup shredded cheddar cheese, divided
1 egg white, lightly beaten
In a medium skillet cook the spicy sausage meat with onion and garlic until meat is lightly browned; drain fat. To the hot mixture add in cream cheese and stir until thoroughly combined; cool to room temperature.
Separate the crescent rolls and arrange in 2 rectangles. Place a “log” of sausage mixture lengthwise down the center of each rectangle. Sprinkle 1/2 cups shredded cheddar cheese over each log. Fold over the long sides of pastry to cover the sausage log. Place the crescent dough logs seam side down onto an ungreased cookie sheet.
Preheat oven to 350. Brush the logs with egg white (after brushing with the egg white you can sprinkle Parmesan cheese on top or kosher salt or herbs if desired or leave plain). Bake about 22 minutes or until the crust is golden. When completely cooled using a serrated knife slice each log into 1-1/2 inch slices. Serve hot or warm
Notes: For a creamier sausage mixture add in 2-3 tbsp sour cream with the cream cheese, for drier then make as stated
To Make in Advance: Prepare the filled and rolled logs may be completely prepared early in the day placed on baking sheet covered with plastic wrap then refrigerated until ready to pop into the oven, however baking time may need to be increased a few minutes more
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SPICY SAUSAGE CREAM CHEESE CRESCENT BITES
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Category: Hot
Prep Time: Cook Time: Total Time:
1 lb bulk spicy pork sausage
1 small onion, finely chopped
4-6 garlic cloves, minced (the more garlic the better!)
2 (3-oz) cream cheese, very soft (can use the flavored cream cheese if desired)
2 (8-oz) tubes refrigerated crescent rolls
1 cup shredded cheddar cheese, divided
1 egg white, lightly beaten
In a medium skillet cook the spicy sausage meat with onion and garlic until meat is lightly browned; drain fat. To the hot mixture add in cream cheese and stir until thoroughly combined; cool to room temperature.
Separate the crescent rolls and arrange in 2 rectangles. Place a “log” of sausage mixture lengthwise down the center of each rectangle. Sprinkle 1/2 cups shredded cheddar cheese over each log. Fold over the long sides of pastry to cover the sausage log. Place the crescent dough logs seam side down onto an ungreased cookie sheet.
Preheat oven to 350. Brush the logs with egg white (after brushing with the egg white you can sprinkle Parmesan cheese on top or kosher salt or herbs if desired or leave plain). Bake about 22 minutes or until the crust is golden. When completely cooled using a serrated knife slice each log into 1-1/2 inch slices. Serve hot or warm
Notes: For a creamier sausage mixture add in 2-3 tbsp sour cream with the cream cheese, for drier then make as stated
To Make in Advance: Prepare the filled and rolled logs may be completely prepared early in the day placed on baking sheet covered with plastic wrap then refrigerated until ready to pop into the oven, however baking time may need to be increased a few minutes more
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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