Grands! Crescent Cheesy Sausage Stromboli

By joejudy

Ingredients

• 1 lb spicy or mild bulk pork sausage, cooked and drained
• 1 medium red bell pepper, diced
• 4 oz cream cheese (from 8-oz package)
• 1 can (12 oz) Pillsbury® Grands ®! Big & Flaky crescent dinner rolls
• 1 cup shredded sharp Cheddar cheese (4 oz)
• 1 egg yolk, beaten with 1 tablespoon water

Preparation

Step 1

1
Heat oven to 375°F. In 10-inch skillet, mix pork, bell pepper and cream cheese. Heat over medium-high heat, stirring occasionally, until hot. Set aside. Separate dough into 4 rectangles. Onto ungreased cookie sheet, place 2 rectangles, short ends together, forming 14x5-inch rectangle. Firmly press perforations and center seam to seal.

2
Spoon pork mixture lengthwise in 4-inch strip down center of dough to within 1/4 inch of edges. Top with cheese. Press remaining 2 rectangles to 7x5 inches, firmly pressing perforations to seal. Place each rectangle over cheese, pinching center seam to seal. Brush egg yolk mixture over top of rectangle.

3
Bake 18 to 22 minutes or until deep golden brown. Cut into slices. Serve warm.