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Sausage-Stuffed Crescent Cornucopias

Pillsbury Kitchens
Updated Sep 30, 2014
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Using Pillsbury™ crescent rolls, you can make these awesome tasty cornucopias to serve as an appetizer or a side to your dinner.

Sausage-Stuffed Crescent Cornucopias

  • Prep Time 20 min
  • Total 35 min
  • Ingredients 5
  • Servings 8
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In medium bowl, mix sausage, cheese and cranberries.
  • Step 
    2
    Separate dough into 8 triangles. Slightly stretch shortest side of dough triangle. Gently press filling into tablespoon, and place at shortest side of triangle.
  • Step 
    3
    Fold corner of dough over filling to make small cone to surround filling; press edge to seal.
  • Step 
    4
    Wrap remaining point around front of filled crescent on cookie sheet. Press bottom layer of opening of dough cone to lengthen slightly.
  • Step 
    5
    Add remaining filling to remaining crescents, dividing evenly. Curve tip of each crescent slightly for cornucopia appearance.
  • Step 
    6
    Brush with beaten egg. Bake 13 to 15 minutes or until golden brown. Serve warm.

Nutrition

190 Calories
11g Total Fat
6g Protein
15g Total Carbohydrate
6g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    Spice them up with pepper Jack cheese for a little more heat.
  • tip 2
    You can assemble the crescent rolls up to 2 hours ahead; cover and refrigerate before baking.
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