1 (1-lb) roll breakfast beef sausage , cooked and crumbled
1 (8-oz) cream cheese , softened
1 (10-oz) can Rotel diced tomatoes and green chilies drained very well
2 (8-oz) cans refrigerated crescent rolls
Preheat oven to 375ºF.
Mix sausage, cream cheese, and drained Rotel tomatoes and green chilies together.
Separate rolls into triangles. Cut eat triangle in half lengthwise making two triangles. Using a small cookie scoop and scoop sausage filling onto each roll and roll up.
Bake for 15 minutes, or until golden brown.
It is very important to drain the Rotel tomatoes. I suggest draining them in a colander and squeezing out any excess liquid with paper towels. You need to get as much moisture out of the tomatoes as possible.
I used Jimmy Dean Beef Sausage. Can substitute turkey sausage.
I like to pulse the cooked sausage in a food processor to get it very finely chopped. It isn’t necessary, but it helps to get all of the ingredients evenly incorporated.
Can substitute low-fat cream cheese if you prefer.
Can use reduced-fat crescent rolls. I use the reduced fat crescent rolls all the time. You can’t tell a difference.
You can make the filling ahead of time and refrigerate until ready to assemble the crescents. The filling will keep up to 3 days in the refrigerator.
I find it easier to cut the crescent rolls in half with a pizza cutter.
I use a small cookie scoop to scoop the filling on to the crescent rolls.
These bites taste great hot out of the oven or cooled to room temperature.