These Sausage Rolls come together quickly, require few ingredients and received Captain Cavedweller’s seal of approval.
Ingredients
Brown sausage, drain grease, set aside. Roll out crescent dough, seal perforated edges and spread with cream cheese. I happened to have whipped in the fridge, but as long as it is spreadable you could use softened cream cheese from a block, too.
Top cream cheese with sausage.
Sprinkle on cheese.
Sorry… got involved in rolling this up and slicing before I realized I’d forgotten to take any photos. Place sliced rounds on a baking sheet and bake at 350 degrees for about 12 minutes.
When the crescent roll turns golden brown and the cheese is melted, pull from the oven and serve.
Sausage Rolls
1 pound ground sausage
1 tube of crescent rolls (8)
1/2 cup shredded Colby-Jack chese
1/4 cup cream cheese
Preheat oven to 350 degrees.
Line a baking sheet with foil or parchment and coat with non-stick cooking spray. (You can spray the baking sheet and skip the foil or parchment, but I’m a lazy slug and don’t want to have to scrub the pan later.)
Brown the sausage and drain off grease. Set aside.
Unroll the tube of crescent rolls, pinching the perforated edges together to form a long rectangle of dough.
Spread cream cheese in a thin layer over the dough. Spoon sausage on top then sprinkle with cheese.
Starting on one long side of the rectangle, start rolling up the dough and filling. I forced Captain Cavedweller to help me because I couldn’t quite keep everything rolling forward like it should without an extra hand.
Once you have a nice, tight roll, slice off rounds about 1/2 inch thick and place on baking sheet.
Bake about 12-15 minutes or until crescents begin to brown and cheese has melted.
Remove from oven and savor the yumminess!
You can serve with barbecue sauce or ranch dressing if you want a little extra burst of flavor.
She Who Likes Easy Recipes
