Categories: Appetizers
Ingredients
- 1 lb bulk regular or spicy pork sausage
- 1/2 cup diced sweet red pepper
- 1 green onion, chopped
- 8 oz package cream cheese, cubed
- 2- 8 oz tubes refrigerated crescent rolls
Directions
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Preheat oven to 350. In a large skillet, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; drain. Add pepper and onion; cook and stir 2 minutes. Transfer to a bowl; cool 10 minutes. Stir in cream cheese; cool completely.
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Unroll one can of crescent dough and separate into four rectangles; pinch perforations to seal. Press each rectangle to 6×4 1/2-inch; spread each with 1/3 cup filling to within 1/4 inch of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Roll gently to make logs smooth. Place on a waxed paper-lined baking sheet. Repeat with remaining dough. Freeze, covered, until firm, about 1 hour.
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Cut each log into 10 slices. Bake on parchment paper-lined baking sheets until golden brown, 15-18 minutes. Serve warm.