Prep 15 mins
Cook 15 mins
For breakfast, brunch or a snack. You can slice them thinner if you prefer. Can also be made with lean sausage meat.
- Preheat oven to 375F.
- Unroll crescent roll dough on a lightly floured surface; press seams and perforations together.
- Roll into a 14-in. x 10-in. rectangle. Spread sausage to within 1/2 inch of edges. Sprinkle with chives and the cheese. Carefully roll up from a long side, cut into 12 slices (or place in the fridge first to firm up)
- Place 1 inch apart on an ungreased baking tray
- Bake for 12-16 minutes or until golden brown.
whoa, these are fantastic! I'm on a budget so had some creative stretching to do. I used two cans of crescent rolls and 1 frozen chub of pork sausage meat (the kind some use for stuffing). I sprinkled fresh chives and parsley from the garden on the first batch and dried italian seasoning on the second. Used only enough grated cheese to say there was some on it and rolled, sliced and baked. While mine aren't as generously filled as yours, these are most welcome at my table. We will enjoy these again and again over the winter. Thanks for a great recipe. P.S. my daughter has asked for these to take to school. Now that's a compliment!
Very good and quick to make! I made these the night before with a 8oz can of crescent dough sheet and then rolled it up in wax paper and plastic wrap. The next morning I cut them and baked it. I think I may have cut mine a little thick as they took 19 minutes to cook. Were really good and perfect for a busy morning. Made for Cook-a-thon for Pets'R'Us 5/2010.
These were awesome! Great football game grub! Just to add a little kick, I sprinkled them with a bit of chili powder. The guys dug it!