Rotel Sausage Cream Crescents (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb (16 oz) breakfast sausage, cooked and crumbled
02 -
8 oz cream cheese, softened
03 -
10 oz can Rotel diced tomatoes and green chilies, drained thoroughly
04 -
16 oz refrigerated crescent rolls (two 8 oz cans)
# Instructions:
01 -
Preheat the oven to 375°F (190°C).
02 -
In a large mixing bowl, combine the cooked and crumbled sausage, softened cream cheese, and thoroughly drained Rotel tomatoes and green chilies. Mix until evenly incorporated.
03 -
Separate crescent roll dough into individual triangles. Cut each triangle in half lengthwise to create two smaller triangles.
04 -
Using a small cookie scoop, place a portion of the sausage mixture onto each crescent triangle. Roll the dough starting at the wide end towards the pointed end, wrapping the filling securely.
05 -
Place the prepared crescent rolls on a parchment-lined baking sheet. Bake in the preheated oven for 15 minutes or until golden brown.
06 -
Remove from the oven and let cool slightly before serving. These bites can be served hot or at room temperature.
# Notes:
01 -
Drain the Rotel tomatoes thoroughly to avoid excess moisture. Use a colander and press out liquid with paper towels.
02 -
The filling can be prepared up to 3 days in advance and stored in the refrigerator.
03 -
Low-fat cream cheese and reduced-fat crescent rolls can be used as substitutions.
04 -
Pulsing the cooked sausage in a food processor ensures an even texture but is optional.