Sausage Crescent Rolls

Loaded with sausage and cheese, these fun, golden brown sausage rolls from Cherie Durbin of Hickory, North Carolina are perfect for brunch or lunch.




1 lb fresh spicy ground pork sausage
1 package (8 ounce) cream cheese
2 package (8 ounces each) refrigerated crescent rolls
1 egg white, lightly beaten
1 tbsp poppy seeds



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely.
  3. Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down the center of each rectangle. Fold over the long sides of dough to cover sausage log. Place on an ungreased cookie sheet, seam down. Brush with egg white and sprinkle with poppy seeds.
  4. Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.

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