recipe! My kids gobble them up the second they’re ready.
Baked Pastries Stuffed with Sausage and Cream Cheese
Eight servings total
Components list.
1/2 lb. of pork links
Eight ounces of room-temperature cream cheese, from one package
2 tubes (8 oz. each) of crescent roll dough
quarter of a teaspoon of garlic powder
quarter of a teaspoon of onion powder
a quarter teaspoon of black pepper, ground
(optional) 1/4 cup of cheddar cheese, grated
1 beaten egg (for the brush)
Instructions
Prior to use, bring oven temperature up to 375°F, or 190°C.
Brown and fully cook the sausage in a large skillet over medium heat, breaking it into little pieces as it cooks. Degrease the surface.
Combine cooked sausage, cream cheese, onion powder, garlic powder, and black pepper in a bowl. Blend all ingredients by stirring until combined. At this time, stir in the cheddar cheese if using.
Separate the crescent roll dough into thirds after opening the tube.
Spoon some sausage mixture over the broader side of each triangle. Roll it up, squeezing the sides together to seal, until it reaches the narrower end.
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Line a baking sheet with parchment paper and place the croissants on top.
For a glossy, golden finish, brush the tops with the beaten egg.
The crescent rolls should be cooked in a preheated oven for 12–15 minutes, or until they get a golden brown color.
Before serving, let it to cool somewhat.
Various Forms and Guidance
Use spicy sausage or season the sausage mixture with crushed red pepper flakes for a hotter taste. To add your own flair, experiment with other kinds of cheese, such as pepper jack or mozzarella. If you like a flakier end product, you may substitute puff pastry for the crescent roll dough. Chopped bell peppers or green onions would be a delicious addition to the filling for a brunch variation.
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