Ingredients
1/4 pound bulk pork sausage, cooked and drained1/2 cup shredded cheddar cheese2 ounces cream cheese, softened1 tablespoon dried parsley flakes1 tube (8 ounces) refrigerated crescent rolls
Preparation
Preheat oven to 375°. In a small bowl, combine sausage, cheddar cheese, cream cheese and parsley.
Unroll crescent dough and separate into four rectangles; seal perforations. Transfer to a foil-lined baking sheet. Place 3 tablespoons sausage mixture in the center of each rectangle. Bring four corners of dough over filling and twist; pinch to seal.
Bake 14-16 minutes or until golden brown. Serve warm. Refrigerate leftovers.
