Cream Cheese Sausage Puffs
Source of Recipe
Aunt Saunny
1 pkg. Regular Flavor Jimmy Dean Pork Sausage
1 cup finely chopped mushrooms
1 bunch thinly sliced green onions (about 1 cup)
2 pkgs. (3 oz. each) cream cheese, softened
salt and black pepper to taste
3 cans (8.5 oz. each) refrigerated crescent rolls
1 egg, lightly beaten with 2 teaspoons water
Preheat oven to 375 F. In a large skillet, cook sausage, and
mushrooms over medium-high heat, stirring frequently until meat is
thoroughly cooked and no longer pink. Remove from heat; allow to cool
slightly. Stir in green onions and cream cheese; season to taste with
salt and pepper. Unroll both cans of dough; separate crescent rolls
into 24 triangles; cut each triangle in half lengthwise to make 48
triangles. Place 2 teaspoons of filling near the wide edge at base of
triangle; form into a small log shape. Roll dough and meat towards
the point of the triangle, enclosing the filling (filling will be
visible at the sides). Place on a lightly greased baking sheet. Brush
egg mixture on top of each puff. Bake 18-20 minutes, or until golden
brown. Discard any remaining egg mixture.
Makes about 48 puffs
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