These crescents have the perfect blend of cheesiness, spiciness, and sweetness. The cream cheese provides the perfect flavor to complement the spicy-sweet Italian Sausage's flavor. Oh, and they are absolutely DELICIOUS!

1-lb breakfast sausage (any variety--I used Bob Evans' Sage Pork Breakfast Sausage)
1 8-oz package cream cheese (original or low-fat)
2 (8-ct.) canisters refrigerated crescent roll dough (Pillsbury always works for me)

  1. Brown and break up the sausage in a medium saucepan. Turn off heat.
  2. Add the cream cheese to the cooked sausage; stir.
  3. Unroll and separate the crescent roll dough into triangles;
  4. Fill each crescent roll dough triangle with about 1-1/2 (one and a half) tablespoons of the sausage-cheese mixture; roll it up crescent roll-style
  5. Bake for as long as your crescent roll canister's instructions say, (Pillsbury's says about 11 minutes) or until the crescents are golden brown!
Yield: 16 if each person eats one.
This is great on a Sunday morning or for brunch with scrambled eggs and mixed fruit on the side.