Ingredients
1 lb ground sausage
1 can (10 oz) Rotel diced tomatoes and green chilies, drained
8 oz cream cheese, softened
2 cans (8 oz each) crescent roll dough
Instructions
Cook the Sausage:
Heat a skillet over medium heat.
Cook the sausage, breaking it apart, until browned and fully cooked.
Drain any excess grease and return the sausage to the skillet.
Make the Filling:
Add the softened cream cheese to the skillet.
Stir until the cream cheese melts and blends with the sausage.
Mix in the drained Rotel tomatoes until evenly combined.
Prepare the Crescent Rolls:
Preheat your oven to 375°F (190°C).
Roll out the crescent dough and separate it into individual triangles.
Fill and Roll:
Place a spoonful of the sausage mixture at the wide end of each crescent triangle.
Roll each triangle from the wide end to the narrow tip, encasing the filling.
Bake:
Arrange the filled crescents on a baking sheet lined with parchment paper.
Bake for 12-15 minutes, or until the crescents are golden brown.
Serve:
Let the crescents cool for a few minutes.
Serve warm and enjoy!
Tips:
Make Ahead: Prepare the filling in advance and refrigerate it. Assemble and bake the crescents when ready to serve.
Spicy Option: Use spicy sausage or add a pinch of cayenne pepper for extra heat.
Dip It Up: Serve with ranch dressing, queso, or marinara sauce for dipping.
These Rotel Sausage and Cream Cheese Crescents are sure to be a hit at any gathering.
