Categories: Appetizers

Ingredients

• 1 lb bulk regular or spicy pork sausage
• 1/2 cup diced sweet red pepper
• 1 green onion, chopped
• 8 oz package cream cheese, cubed
• 2- 8 oz tubes refrigerated crescent rolls

Directions

1. Preheat oven to 350. In a large skillet, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; drain. Add pepper and onion; cook and stir 2 minutes. Transfer to a bowl; cool 10 minutes. Stir in cream cheese; cool completely.

2. Unroll one can of crescent dough and separate into four rectangles; pinch perforations to seal. Press each rectangle to 6×4 1/2-inch; spread each with 1/3 cup filling to within 1/4 inch of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Roll gently to make logs smooth. Place on a waxed paper-lined baking sheet. Repeat with remaining dough. Freeze, covered, until firm, about 1 hour.

3. Cut each log into 10 slices. Bake on parchment paper-lined baking sheets until golden brown, 15-18 minutes. Serve warm.

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