Ridgeway House Sausage Pastry
- 1 can refrigerated crescent roll dough
- 1 pound hot sausage
- 8 ounces cream cheese
- 1 teaspoon dry mustard
- 1/2 teaspoon dill
Brown sausage and drain well; mix with cream cheese, mustard, and dill. Remove crescent rolls from can and place flat on a sheet of wax paper; use your fingers to connect the pieces so that you end up with a rectangle.
Spread sausage mixture on flattened crescent rolls. Lift the end of the wax paper and roll up and off into a small pre-sprayed loaf pan. Place in refrigerator over night.
Remove and slice, place pieces in a pan, and bake at 350 degrees for 20 minutes or until golden brown.
This may be prepared, sliced, and put in the freezer to be used later.
This recipe yields ?? servings.