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3-Ingredient Sausage-Cream Cheese Crescent Bundles

  • Prep 30 min
  • Total 45 min
  • Ingredients 3
  • Servings 24
  • Pinterest
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Each little bite is packed with flavor in these 3-ingredient sausage appetizers. MORE+ LESS-

Ingredients

1/2
lb bulk hot pork sausage
1/2
cup spicy jalapeño cream cheese spread (from 8-oz container)
1
can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

Steps

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  • 1
    Heat oven to 375°F. In 10-inch nonstick skillet, cook sausage over medium-high heat 4 to 5 minutes, stirring frequently, until no longer pink; drain.
  • 2
    Unroll dough on work surface. Press into 12x9-inch rectangle. If using crescent roll dough, firmly press perforations to seal. With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.
  • 3
    Place about 1 rounded teaspoon sausage on center of each dough square. Top with about 1 teaspoon cream cheese. Bring 4 corners together to overlap slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Place on ungreased cookie sheets.
  • 4
    Bake 10 to 14 minutes or until golden brown. Serve warm.

Expert Tips

Garnish these sausage bites with a dollop of sour cream and a cilantro sprig.

Too spicy? Substitute plain cream cheese or garden vegetable cream cheese spread for the spicy jalapeño cream cheese spread.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
60
Calories from Fat
35
% Daily Value
Total Fat
3 1/2g
6%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
135mg
6%
Potassium
20mg
1%
Total Carbohydrate
5g
2%
Dietary Fiber
0g
0%
Sugars
1g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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