Sausage Cream Cheese Crescents
These are so good and simple. I sometimes even add a cup of sharp cheddar cheese to the mixture. Either way, it is superb!
These are so good and simple. I sometimes even add a cup of sharp cheddar cheese to the mixture. Either way, it is superb!
- Carbohydrate 1.15382559017 g
- Cholesterol 31.18447541 mg
- Fat 9.70687670944 g
- Fiber 0 g
- Protein 1.68112671983 g
- Saturated Fat 5.469189996452 g
- Serving Size 1 1 Serving (85g)
- Sodium 91.001969151 mg
- Sugar 1.15382559017 g
- Trans Fat 1.386575174821 g
- Calories 97 calories
Step-by-step
- Mix sausage and cream cheese together and shredded cheese if you'd like.
- Separate rolls into triangles.
- Cut eat triangle in half lengthwise.
- Scoop a heaping tablespoon onto each roll and roll up.
- Bake at 375 for 15 minutes, or until golden brown.
Operating within strict preparation boundaries requires a recipe to leverage dual-purpose ingredients that function structurally while delivering flavor. This preparation uses laminated dough to enclose a dense, high-fat protein filling without requiring complex pastry work. Fat from the sausage and cream cheese prevents the dough from drying out during baking while simultaneously enriching the crumb of the crescent layers.
- Ensure the cream cheese is fully softened to room temperature before mixing to prevent lumps and guarantee an even distribution throughout the cooked sausage.
- Brown the sausage fully and drain excess grease in a colander if the meat releases excessive rendered fat, maintaining a manageable moisture level for the pastry.
- Bake the pastries in a preheated oven at 375 degrees Fahrenheit for 15 minutes to allow the butter layers in the crescent dough to expand and create flakiness before the filling boils over.
- Watch for a deep golden brown color on the exterior points of the dough as the primary visual indicator of doneness.
Efficient kitchen sequencing dictates that the sausage filling should be mixed while the oven reaches the required thermal threshold. Proper cooling of the cooked sausage prevents the dairy fats from breaking down prematurely.
