The Duke and I had some dear friends from Alabama stay with us a few weekends ago. The Duke went to the University of Alabama (gag…more on this later), and his college roommate Justin is still a great friend. He was in our wedding this past April. Justin and his precious girlfriend, Farrah, are two of the sweetest people on the face of the earth, and we are so happy to know them!
Well, I was inspired by a recent post by Jenny at Picky Palate where she stuffed a crescent with chocolate and peanut butter. How good does that sound!? I wanted to think of something more savory to stuff these buttery rolls of goodness with.
We’ve always got some breakfast sausage and chopped green chilies on hand, so I gave it a whirl, and they were awesome! It’s certainly not gourmet, but there’s nothing quite like spicy sausage and melty cheese to get you going in the morning. I served these with a side of cheesy eggs, and my house guests were quite happy!!!
Chili Cheese Sausage Crescents
Ingredients
- 1 can refrigerated crescent rolls
- 1/2 lb. spicy breakfast sausage (or mild, whatever you prefer)
- 4 oz. cream cheese, softened
- 4 oz. can chopped green chilies
Instructions
- Preheat oven to 350. Unroll crescents, and divide at perforations into 8 triangles.
- Brown sausage in a non-stick skillet. Drain of excess fat. Stir in cream cheese and chilies.
- Put 1 tablespoon of sausage mixture onto the widest side of the crescent triangle and roll up as you normally would. Repeat with all rolls. Bake on a greased cookie sheet for about 15 minutes, or until rolls are golden brown.
Serve for breakfast or even an appetizer at your next dinner party.
