Rotel Sausage and Cream Cheese Crescents

Ingredients

• 1 lb (450 g) ground sausage (pork or spicy breakfast sausage)

• 1 can Rotel tomatoes (drained well)

• 8 oz (225 g) cream cheese, softened

• 2 cans refrigerated crescent roll dough

• 1 cup shredded cheddar cheese (optional, for extra cheesy goodness)

• 1 tsp garlic powder

• ½ tsp onion powder

• Salt and pepper, to taste

• Fresh parsley, for garnish (optional)

Instructions

1. Cook the Sausage
   In a large skillet over medium heat, cook sausage until browned and crumbled. Drain excess grease.

2. Make the Filling
   Stir in the drained Rotel and cream cheese. Cook for 2–3 minutes, stirring, until the mixture is creamy and blended.
   (Optional: add shredded cheddar for extra cheesiness!)
   Season with garlic powder, onion powder, salt, and pepper. Let cool slightly.

3. Prepare the Crescents
   Preheat oven to 375°F (190°C).
   Unroll crescent dough and separate triangles. Place a spoonful of the sausage mixture in the center of each triangle.

4. Roll and Bake
   Roll each triangle up, starting from the wide end toward the point. Place on a parchment-lined baking sheet.
   Bake for 12–15 minutes, or until golden brown and flaky.

5. Serve
   Serve warm, garnished with fresh parsley if desired.