pound bulk pork sausage, cooked and drained
cup shredded cheddar cheese
ounces cream cheese, softened
tablespoon dried parsley flakes
tube (8 ounces) refrigerated crescent rolls
•In a small bowl, combine the sausage, cheddar cheese, cream cheese and parsley. •Unroll crescent dough and separate into four rectangles; seal perforations. Transfer to a foil-lined baking sheet. Place 3 tablespoons sausage mixture in the center of each rectangle. Bring four corners of dough over filling and twist; pinch to seal. •Bake at 375° for 14-16 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 4 servings.