Ingredients
1 (8 ounces) cream cheese, softened
1 (1 pound) roll of breakfast sausage, cooked and crumbled
2 (8 ounces) cans of refrigerated crescent rolls
1 (10 ounces) can Rotel diced tomatoes and green chilies drained very well
Instructions
Set the oven to 375 degrees F.
Place the cooked sausage, cream cheese, and drained Rotel tomatoes and green chilies in a large bowl. Mix well until combined.
Into triangles, separate the rolls. To make two triangles, cut each triangle in half lengthwise.
Onto each roll, scoop the sausage filling. I used a small cookie scoop. Then, roll each triangle.
Place in the oven and bake for about 15 minutes or until golden brown.
Notes
Make sure to drain the Rotel tomatoes. Place in a colander and squeeze out any excess liquid using paper towels removing as much moisture as you can.
For this recipe, I used Jimmy Dean Sausage. If desired, you can swap it with turkey sausage.
To help get all the ingredients evenly incorporated, you can pulse the cooked sausage in a food processor until very finely chopped.
If you prefer, you can use low-fat cream cheese.
If desired, you can use reduced-fat crescent rolls.
Make the filling in advance and keep it in the fridge until ready to assemble the crescent. The filling can be kept in the refrigerator for up to 3 days.
For easy cutting, you can use a pizza cutter to slice the rolls in half.
I used a small cookie scoop to scoop the filling.
These crescent bites are delicious fresh from the oven or cooled to room temperature.
How To Make it Gluten free
Use gluten-free refrigerated crescent rolls.
Nutrition
- Serving Size: 1 bite
- Calories: 10
- Sugar: 0.1 g
- Sodium: 30.4 mg
- Fat: 0.6 g
- Carbohydrates: 1 g
- Protein: 0.3 g
- Cholesterol: 1.3 mg