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Italian Sausage Crescent Cheese Balls

Italian Sausage Crescent Cheese Balls
  • Prep 25 min
  • Total 1 hr 5 min
  • Ingredients 7
  • Servings 48

These cheesy, savory appetizers come together in just 45 minutes and go great with a side of warm marinara sauce. ...MORE+ LESS-

Ingredients

1
lb ground bulk Italian sausage
1 1/2
teaspoons dried basil leaves
1/2
teaspoon crushed red pepper flakes
2
cups shredded mozzarella cheese (8 oz)
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
2
tablespoons all-purpose flour
3
tablespoons grated Parmesan cheese

Steps

Hide Images
  • 1
    Heat oven to 375°F. Line two 15x10x1-inch pans with cooking parchment paper; spray with cooking spray. In large bowl, mix sausage, basil, pepper flakes and mozzarella cheese until well blended.
  • 2
    Unroll dough on work surface. If using crescent roll dough, firmly press perforations to seal. Sprinkle each side with 1 tablespoon flour. Using pizza cutter or knife, cut dough into about 1/4-inch pieces. Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended.
  • 3
    Shape sausage mixture into 1 1/4-inch balls; place on pans. Sprinkle with Parmesan cheese. Bake 16 to 18 minutes or until golden brown.

Expert Tips

  • Make sure to evenly mix the dough into the sausage mixture.
  • Serve with warm marinara or Alfredo sauce.

Nutrition Information

Nutrition Facts

Serving Size: 1 Ball
Calories
60
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
160mg
7%
Potassium
30mg
1%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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