ROTEL SAUSAGE & CREAM CHEESE CRESCENTS

Ingredients:

1 (1-lb) roll breakfast sausage , cooked and crumbled

1 (8-oz) cream cheese , softened

1 (10-oz) can Rotel diced tomatoes and green chilies drained very well

2 (8-oz) cans refrigerated crescent rolls

Instructions:

Preheat oven to 375ºF.

Mix sausage, cream cheese, and drained Rotel tomatoes and green chilies together.

Separate rolls into triangles. Cut eat triangle in half lengthwise making two triangles. Using a small cookie scoop and scoop sausage filling onto each roll and roll up.

Bake for 15 minutes, or until golden brown.

Notes:

It is very important to drain the Rotel tomatoes. I suggest draining them in a colander and squeezing out any excess liquid with paper towels. You need to get as much moisture out of the tomatoes as possible.

I used Jimmy Dean Sausage. Can substitute turkey sausage.

I like to pulse the cooked sausage in a food processor to get it very finely chopped. It isn’t necessary, but it helps to get all of the ingredients evenly incorporated.

Can substitute low-fat cream cheese if you prefer.

Can use reduced-fat crescent rolls. I use the reduced fat crescent rolls all the time. You can’t tell a difference.

You can make the filling ahead of time and refrigerate until ready to assemble the crescents. The filling will keep up to 3 days in the refrigerator.

I find it easier to cut the crescent rolls in half with a pizza cutter.

I use a small cookie scoop to scoop the filling on to the crescent rolls.

These bites taste great hot out of the oven or cooled to room temperature.

Plain Chicken

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