Sausage Rolls

Bacon gets all the love.       Recently a restaurant had a radio ad campaign about how their queso was better than bacon.   Bold statement.  Other things can be delicious, it's true.   But they can't replace bacon.    We had an impassioned discussion about this over Friendsgiving last weekend.

I digress.   This isn't about bacon.   These are sausage rolls.  

I forget that sausage is also delicious.   I don't normally order sausage over bacon when it comes to breakfast, but sausage can make for some tasty treats.    This is just one example.  

What You Need

2 tubes of crescent rolls
1 pound ground breakfast sausage, cooked, drained and crumbled
8 oz of cream cheese (I use the light cream cheese - tastes great), at room temperature
4 teaspoons dried sage (I'm sure fresh sage would be amazing, but I didn't have it on hand)

What You Do

Preheat oven to 375 (if your package of crescent rolls says something different - follow those instructions). 

Cook the sausage in a skillet, use your spatula to break up all the pieces.    Drain all the fat, then put your sausage in a bowl or on a plate. 

Mix the cream cheese and sage together in a small bowl to create your herb spread.

Open your tubes of rolls (I hate the popping sound - it always catches me off guard).   Break them apart into triangles.    Before you roll them up like the picture on the package, spread the triangle with your herb cream cheese and then press sausage crumbles into the cheese.   Now roll them up.  

Put a silicone mat on your baking sheet for easy clean up, 15 minutes or until golden brown.     These are great hot out of the oven or at room temperature, and they travel well.  

I did not use all the sausage when I made these rolls - I had enough left to make a great dip (recipe coming soon).

Now...back to bacon.   I can imagine a similar roll, maybe with some different herbs or sharp cheddar, made with bacon.   Yum!


Recipe Source:  Paula Deen (not sure which book - I got it from the library and only wrote down the recipe)