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Rotel Sausage Cream Cheese Crescents are the perfect savory snack or appetizer for any occasion. With just a few simple ingredients, these cheesy bites are quick and easy to make, yet full of flavor.
INGREDIENTS- Crescent roll dough: 1 can (8 oz), unrolled and separated into triangles.
- Breakfast sausage: 1 pound, cooked and crumbled, adding a savory base to the filling.
- Cream cheese: 1 cup, softened, for a creamy and rich texture.
- Rotel diced tomatoes with green chilies: 1 can (10 oz), drained, providing a zesty kick.
- Shredded cheddar cheese: 1 cup, for a gooey, cheesy finish.
- Garlic powder: 1 teaspoon, enhancing the flavor with a subtle garlic note.
- Dried oregano: 1 teaspoon, for an aromatic, herbal touch.
- Step 1:
- Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Step 2:
- In a bowl, combine cooked sausage, softened cream cheese, drained Rotel, shredded cheddar cheese, garlic powder, and dried oregano. Mix until well combined.
- Step 3:
- Unroll the crescent roll dough and separate it into triangles. Place a spoonful of the sausage mixture on the wider end of each triangle. Roll up each triangle, starting from the wide end.
- Step 4:
- Place the filled crescents on the prepared baking sheet. Bake for 12-15 minutes, or until the crescents are golden brown and cooked through.
- Step 5:
- Let cool slightly before serving. Enjoy these tasty, cheesy bites!
- Serve these crescents warm with a side of marinara sauce for dipping.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes before serving.
- You can substitute the breakfast sausage with Italian sausage for a different flavor profile.
- For an extra kick, add a pinch of red pepper flakes to the sausage mixture.
Tips from Well-Known Chefs
- Chef Bobby Flay suggests using freshly shredded cheese for the best melt and flavor.
- Rachael Ray recommends serving these crescents as part of a larger appetizer spread with various dips and sauces.
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