- 1 pound bulk pork sausage
- 1 package (8 ounces) cream cheese, cubed
- 2 tubes (8 ounces each) refrigerated crescent rolls
- In a skillet, cook sausage over medium heat until no longer pink; drain. Stir in the cream cheese until melted. Separate each tube of crescent dough into four rectangles; seal seams and perforations. Spread rectangles with sausage mixture. Roll up jelly-roll style, starting with a long side. Pinch seams and ends to seal. Place seam side down on an ungreased baking sheet. Bake at 350° for 20-25 minutes or until golden brown. Let stand 5 minutes before cutting each roll diagonally into fourths. Yield: 8 servings.
Reviews for Sausage Rolls
Sort By :
"I love this recipe! I've used it for years! I like to serve it as a side when I make soup in the winter. Only three ingredients and easy to put together!"
"I do this recipe a little different and, I think, easier. I use 1 lb. hot sausage and 1 lb. mild sausage and melt in 2 bricks of cream cheese. I lay the crescent roll rectangles of 1 tube in the bottom of a 9 X 13 pan then I spread 1/2 the meat over it and cover with a 2nd tube of rectangles. Make two pans. If you only use one pan, freeze the leftovers for later. Slice any size you require. Enjoy! We love them for appetizers or a meal and for finger food at church fellowship."
"Wonderful and easy to make. had these at a church party and they are a wonderful departure from our normal sausage balls :)"