Publisher Photo
Publisher Photo
Refrigerated dough hurries along these tasty bites that can be served at brunch, as an after-school snack or as an appetizer. "I received this delicious recipe from a friend at a New Year's Day party," says Raylene Myers from Mesquite, Texas. "It doesn't take very many ingredients, so it's inexpensive.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1 package (8 ounces) cream cheese, cubed
  • 2 tubes (8 ounces each) refrigerated crescent rolls

Directions

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.
Originally published as Sausage Rolls in Quick Cooking January/February 2004, p49

Nutritional Facts

1 slice: 325 calories, 26g fat (11g saturated fat), 52mg cholesterol, 539mg sodium, 13g carbohydrate (3g sugars, 0 fiber), 8g protein.

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1 package (8 ounces) cream cheese, cubed
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  1. 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.
Originally published as Sausage Rolls in Quick Cooking January/February 2004, p49

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aicenhour User ID: 4627743 230857
Reviewed Aug. 7, 2015

"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!"

MY REVIEW
Ellen M User ID: 5419775 90847
Reviewed Dec. 9, 2011

"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."

MY REVIEW
camelotjewels User ID: 4712046 60624
Reviewed Dec. 20, 2009

"Wonderful and easy to make. had these at a church party and they are a wonderful departure from our normal sausage balls :)"

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