Search thousands of recipes reviewed by home cooks like you.

Easy Sausage Rolls

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
ERiley

ERiley

These certainly aren't gourmet, but they are YUMMY!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 518 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in cream cheese.
  3. Unroll crescent dough and separate into individual pieces; spoon 2 to 3 teaspoons sausage mixture onto each piece of dough. Roll dough around filling. Brush each crescent roll with egg white. Arrange crescent rolls on a baking sheet.
  4. Bake in the preheated oven until rolls are lightly browned, about 15 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Marsha R.
1

Marsha R.

8/10/2013

This recipe is a good one. I add some onion and a few spices to liven it up. You cut the crescent rolls in half to get the 16 servings, I usually use 2 cans because it makes a lot. Originally, I found this recipe on the Pillsbury recipe site but they call them "Donkey Balls". They are good as recipe states but I like to add some spice! This is a good basic recipe!

Jen
0

Jen

10/28/2014

I made this recipe and my co-workers loved them!! I added some onion powder and garlic powder and thought they were better than with just the cream cheese. I'm thinking that it would be fun to experiment with different flavors of cream cheese, too!

pb
0

pb

10/28/2014

I have long been using essentially the same recipe that uses hot breakfast sausage which gives it a nice kick but not too much. Today I decided to try and lighten them up and used neufchatel cheese (the American version, not French, there's a big difference) and subbed half of that with cottage cheese, which also increases the protein content. To reduce the possibility of my kids whining about chunks of cottage cheese in it, I food processed the cottage cheese, though I'm not sure that is even necessary if you use small curd. I just didn't want to take a chance. I could tell no difference with these modifications. They were just as good, maybe even better. I think they are a little heavy and dense with all cream cheese and they seemed "fluffier" this way.

Similar recipes