Sausage Croissants

By á-2949

Make two recipes. This will go fast at a party. Keep a bag in the freezer for unexpected guests.

Ingredients

• 2 cans Crescent Dinner Rolls
• 8 ozs. cream cheese (room temperature)
• 1 lb. Hot Italian sausage (browned) Any kind of sausage can be used.
• 1 egg (beaten)
• poppy seeds

Preparation

Step 1

If Italian sausage cannot be found in bulk, use the link and slit the covering to get loose sausage out. If hot cannot be found, add red pepper to mild sausage to your taste.

Brown sausage in pan and drain off any fat. There should be very little fat in Italian sausage.

Add cream cheese to sausage and mix well. Set aside and prepare dough.

There will be four rectangles of dough in each can. It is easier to work with one can at a time, leaving the remaining can in the refrigerator until ready for it. Seal the perforations on each rectangle by pinching together with fingers. Do this on both sides of the dough. Spoon 1/8 of the sausage mixture on the dough rectangles and seal the edges by pinching together. Check to be sure that the perforations are sealed good so that the mixture won't cook out while baking.

Make an egg wash by beating an egg and adding a small amount of water (about 1/4 cup) to the egg. Brush each roll with egg mixture and sprinkle poppy seeds on top. Bake for 20 minutes at 350 degrees.

Since they are better after being frozen, let cool thoroughly and slice in pieces, getting 8 or 9 out of each roll. Put in zip-lock bag and freeze. When you are ready to use put on baking sheet frozen and heat for 10 minutes at 350 degrees. Any left can be left on the baking sheet in the oven with the oven off. These will be crunchy.