Ingredients
1 tube (8 ounces) refrigerated crescent rolls1/2 pound uncooked bulk pork sausage2 tablespoons minced chives
Preparation
Preheat oven to 375°. Unroll crescent dough on a lightly floured surface; press perforations to seal. Roll into a 14x10-in. rectangle.
Spread sausage to within 1/2 in. of edges. Sprinkle with chives. Roll up carefully jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place 1 in. apart in an ungreased 15x10x1-in. pan.
Bake until golden brown and sausage is cooked through, 12-16 minutes.
