Rotel Sausage and Cream Cheese Crescents

Prep	Cook	Total	Makes
10 Min	15 Min	25 Min	32 Crescents

Ingredients

• 1 (1-lb) roll breakfast sausage , cooked and crumbled
• 1 (8-oz) cream cheese , softened
• 1 (10-oz) can Rotel diced tomatoes and green chilies drained very well
• 2 (8-oz) cans refrigerated crescent rolls

Instructions

1. Preheat oven to 375ºF.
2. In a large bowl, mix together cooked sausage, cream cheese, and drained Rotel tomatoes and green chilies.
3. Separate rolls into triangles. Cut each triangle in half lengthwise making two triangles. Using a small cookie scoop and scoop sausage filling onto each roll and roll up.
4. Bake for 15 minutes, or until golden brown.

Notes

• It is very important to drain the Rotel tomatoes. I suggest draining them in a colander and squeezing out any excess liquid with paper towels. You need to get as much moisture out of the tomatoes as possible.
• I used Jimmy Dean Sausage. Can substitute turkey sausage.
• I like to pulse the cooked sausage in a food processor to get it very finely chopped. It isn’t necessary, but it helps to get all of the ingredients evenly incorporated.
• Can substitute low-fat cream cheese if you prefer.
• Can use reduced-fat crescent rolls. I use the reduced fat crescent rolls all the time. You can’t tell a difference.
• You can make the filling ahead of time and refrigerate until ready to assemble the crescents. The filling will keep up to 3 days in the refrigerator.
• I find it easier to cut the crescent rolls in half with a pizza cutter.
• I use a small cookie scoop to scoop the filling on to the crescent rolls.
• These bites taste great hot out of the oven or cooled to room temperature.

Link to recipe