Whether you’re in charge of bringing the stuffing or the dinner rolls to the holiday table, why not take advantage of this two-for-one deal? With sage sausage stuffed in a crescent roll, this pillowy tear-and-share is bursting with your favorite savory flavors of the season.
- 2 In 10-inch skillet, cook sausage, onion and celery over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain. Add 1 teaspoon of the sage and 1/2 teaspoon of the thyme; cook 1 minute. Remove from heat; transfer to medium bowl. Cool 10 minutes, stirring occasionally.
- 4 Separate each can of dough into 8 triangles. On wide end of each triangle, spoon 1 generous tablespoonful of the sausage mixture. Roll up, starting at wide end, gently wrapping dough around sausage mixture and rolling to opposite point. Tuck ends underneath to enclose filling.
- 5 Arrange the stuffed crescents in 4×4 rows, 1/4 inch apart on cookie sheet.
- 6 Brush top of each roll with butter mixture. Bake 15 to 18 minutes or until golden brown.
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.