Ingredients

The following ingredients have 8 Servings
  • 4 precooked breakfast sausage links, chopped
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 1/4 cup coarsely chopped sweetened dried cranberries
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 1 egg, slightly beaten

Instruction

  • Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In medium bowl, mix sausage, cheese and cranberries.
  • Separate dough into 8 triangles. Slightly stretch shortest side of dough triangle. Gently press filling into tablespoon, and place at shortest side of triangle.
  • Fold corner of dough over filling to make small cone to surround filling; press edge to seal.
  • Wrap remaining point around front of filled crescent on cookie sheet. Press bottom layer of opening of dough cone to lengthen slightly.
  • Add remaining filling to remaining crescents, dividing evenly. Curve tip of each crescent slightly for cornucopia appearance.
  • Brush with beaten egg. Bake 13 to 15 minutes or until golden brown. Serve warm.