Sausage Cream Cheese Crescent Rolls (Print Version)

# Ingredients:

→ For the Filling

01 - 1 pound mild breakfast sausage, cooked and crumbled
02 - 6 ounces cream cheese, softened to room temperature
03 - 10 ounces can fire-roasted diced tomatoes and green chilies (like Rotel), well drained
04 - 1 teaspoon fresh parsley, finely chopped

→ For the Pastry

05 - 16 ounces refrigerated crescent roll dough (2 canisters, 8 ounces each)

→ Optional Additions

06 - 1/2 cup shredded cheddar cheese
07 - 1/4 teaspoon garlic powder
08 - Hot sauce to taste

# Instructions:

01 - Set your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
02 - In a medium mixing bowl, combine the cooked and crumbled breakfast sausage, softened cream cheese, well-drained diced tomatoes and green chilies, and the finely chopped fresh parsley. Mix thoroughly until all ingredients are evenly incorporated and the cream cheese is fully blended with no white streaks remaining. If using any optional additions like shredded cheese or garlic powder, fold them in now.
03 - Open one canister of crescent roll dough and unroll it onto a clean, lightly floured surface. The dough will be perforated in triangles - use a pizza cutter or sharp knife to separate the dough along these perforations. For smaller bites, carefully slice each triangle in half lengthwise so you end up with two narrower triangles from each original one.
04 - Using a small cookie scoop or measuring spoon, place approximately 1 tablespoon of the sausage filling near the wider end (the base) of each triangle. The exact amount may vary depending on the size of your triangles - you want enough filling to make them substantial but not so much that they'll burst during baking.
05 - Gently stretch the wide end of the dough triangle over the sausage filling, then continue rolling toward the pointed end, creating a crescent shape. The filling should be completely enclosed within the dough. Place each rolled crescent on the prepared baking sheet, spacing them about 2 inches apart to allow room for expansion during baking.
06 - Continue the process with the remaining triangles from the first canister, then open and prepare the second canister of crescent dough. Keep rolling until all the dough and filling have been used. Depending on the size of your baking sheet, you may need to bake in batches.
07 - Place the baking sheet in the preheated oven and bake for approximately 15 minutes, or until the crescents are puffed up and golden brown. Keep an eye on them toward the end of the baking time to ensure they don't over-brown.
08 - Remove the baking sheet from the oven and allow the crescent rolls to cool for 3-5 minutes before serving. This brief cooling period allows the filling to set slightly and makes them easier to handle. Serve warm as an appetizer or breakfast item.

# Notes:

01 - Make sure to drain the canned tomatoes and chilies very well to prevent excess moisture from making the filling too wet and potentially soggy.
02 - These can be made ahead and refrigerated before baking. Simply prepare up to the point of placing them on the baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours. Allow them to come to room temperature for about 20 minutes before baking.
03 - For a spicier version, use hot breakfast sausage instead of mild and/or add a few dashes of your favorite hot sauce to the filling mixture.

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