Easy Rotel Sausage & Cream Cheese Crescents (Print version)
Flaky crescent bites filled with sausage, cream cheese, and well-drained Rotel for a warm party snack that bakes in about 15 minutes.
# Ingredients:
For the filling
01 -
1 lb (450 g) breakfast sausage, pork or turkey
02 -
1 (8 oz / 225 g) block cream cheese, softened
03 -
1 (10 oz / 283 g) can Rotel diced tomatoes and green chiles, drained very well
04 -
1/4 teaspoon black pepper
05 -
1 tablespoon chopped chives or parsley, optional
For the crescents
06 -
2 (8 oz / 226 g each) cans refrigerated crescent roll dough
07 -
Nonstick spray or parchment paper, for the baking sheets
# Instructions:
01 -
Preheat the oven to 375°F. Line two baking sheets with parchment paper or lightly coat them with nonstick spray.
02 -
Brown the sausage in a skillet over medium heat, breaking it into fine crumbles. Cook until no pink remains and the sausage reaches 160°F, then drain off excess grease.
03 -
Stir the warm sausage with the softened cream cheese, very well-drained Rotel, black pepper, and optional chives until evenly mixed and creamy.
04 -
Separate the crescent dough into triangles. Cut each triangle lengthwise into two narrow triangles, making 32 pieces total.
05 -
Place about 1 heaping teaspoon of filling on the wide end of each dough triangle. Roll toward the point and set seam side down on the prepared baking sheets.
06 -
Bake for 13-16 minutes, rotating pans halfway through if needed, until puffed and golden brown. Cool for 5 minutes before serving warm.
# Good to know:
01 -
Drain the Rotel very well to prevent soggy dough.
02 -
The filling can be made up to 3 days ahead and refrigerated.
03 -
Serve warm or at room temperature within 2 hours for best texture.