Flaky Sausage Cheese Rolls (Printable Version)
Crescent roll dough stuffed with creamy cheese and spiced sausage. Crowd-pleaser for parties.
# What You'll Need:
→ Filling
01 -
1/4 teaspoon black pepper
02 -
1/2 teaspoon smoked paprika
03 -
1/2 teaspoon dried oregano
04 -
1 teaspoon dried thyme
05 -
2 teaspoons onion powder
06 -
2 teaspoons garlic powder
07 -
8 ounces cream cheese, cut up
08 -
24 ounces ground pork sausage
→ Assembly
09 -
1 big egg, for brushing
10 -
2 cans crescent rolls (8 oz each, straight from the fridge)
# Steps to Follow:
01 -
Pop the pinwheel slices onto your pan. Give them a coat with the egg wash. Let them bake at 375°F for about 15 to 20 minutes, or until you see a golden top.
02 -
Turn the dough and meat mix into logs by rolling it up from the long side. Wrap 'em up, then toss them in the fridge for about half an hour.
03 -
Toss out some crescent dough, patch up any holes or seams, then spread that sausage mix right on top.
04 -
Cook sausage until it breaks up and gets browned, then dump the fat. Now add your seasonings and soften up the cream cheese by stirring everything until melty.
# Additional Notes:
01 -
Crescent sheets work just as great if you've got them
02 -
Make sure to keep the dough chilly until you actually need it
03 -
Let your cream cheese get really soft before blending it in