Shawn’s Sausage Rolls
I have to tell you about these Sausage Rolls. You must make these for your Superbowl party!
I first had these amazing delights when I visited some friends of ours, the Hughes, for a youth volleyball night with our small group.
Shawn made these Sausage Rolls and I begged her for the recipe. The kids adored them, the youth leaders fought over them, and I’ve been making and loving them ever since.
They’re super easy. Follow along with me.
You’ll only need one package of hot breakfast sausage (as in mild or hot), one 8 oz. package of cream cheese, 2 packages of refrigerated crescent rolls, one egg and some poppy seeds.
Start by cooking the sausage in a skillet.
Brown it until it’s finely crumbled and browned. I use a potato masher to do this. And okay, I usually recruit Mr. Wonderful on account of his biceps.
Once the sausage is done, drain it, and put it into a bowl, still hot.
Add in one entire 8 ounce package of cream cheese and make sure it’s softened.
If you forget to soften it, just pop it into your microwave for about 30 seconds. It’ll work just fine.
I know because I forgot.
Mix this all up really well. The hot sausage helps the cheese melt a bit, and lets you mix it until it’s all nice and creamy.
Then grab two packages of refrigerated crescent rolls.
Unroll the dough and take two of the triangles. Separate them at the seams to make a rectangle. If that makes no sense at all, thank goodness for pictures!
Line a baking sheet with parchment paper, or use a Silpat mat (or spray the pan really good!), and place your rectangle on it. Mash or pinch together the center seams so you have a nice solid rectangle.
Take some of your sausage mixture and spread it down the center of the rectangle leaving just a little space at the ends and sides.
Then using the long sides of the rectangle, start rolling this up into a log.
Again, press the seams closed when you get them all rolled up. If anything, rips or tears, just press the dough back together over the hole.
Pinch the ends together so the filling won’t melt or leak out.
Finish your other rolls until you’ve used up all the crescent rolls and filling.
Then, take one egg and beat it up.
Then lightly brush the tops of your rolls all over with the egg.
Sprinkle them lightly with the poppyseeds.
And pop them into the oven for the amount of time your crescent roll package instructs you to cook them for. Mine were just about perfect at 17 minutes (at 350º).
Seriously, are these a thing of beauty?
Slice them into one-inch pieces and toss them onto a platter.
And don’t expect them to be around for long. These were gone in about one-minute-flat.
No matter who you’re rooting for in the game, everyone’s gonna come out a winner with these!
They are unbelievably delicious.
Hey, did you know I love to get comments from my readers? If you make these, please come back and tell me what you think..or heck..just say hi!
- 1 pound roll of hot breakfast sausage (as in mild or hot-hot)
- 1 (8 oz) package of softened cream cheese
- 2 packages refrigerated crescent rolls
- 1 egg, beaten
- 2 T. poppyseeds
- Preheat oven to 350º. Brown meat until it's finely crumbled and cooked. Drain and put in bowl and mix in cream cheese until well-blended. Unroll crescent roll dough and separate into rectangles, pressing together the center seam to seal. Spoon sausage mixture down center of rectangle. Starting at the long end of rectangle, roll into log pressing seams together when done. Pinch ends shut. Finish other rolls and brush all with egg. Sprinkle poppyseeds lightly over tops and bake for 25 minutes or until deep golden brown. Slice into one-inch pieces and serve hot!