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Sausage-Stuffed Crescent Cornucopias

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Sausage-Stuffed Crescent Cornucopias
  • Prep 20 min
  • Total 35 min
  • Ingredients 5
  • Servings 8
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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.
Updated Sep 30, 2014

Ingredients

Steps

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

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.

Nutrition Information

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

Nutrition Facts

Serving Size: 1 Crescent
Calories
190
Calories from Fat
100
Total Fat
11g
18%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
330mg
14%
Potassium
45mg
1%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
6g
Protein
6g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 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 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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