Sausage-Stuffed Crescent Cornucopias

• Meat

  • 4 Breakfast sausage, precooked links

• Produce

  • 1/4 cup Cranberries, sweetened dried

• Refrigerated

  • 1 Egg

• Bread & Baked Goods

  • 1 can Pillsbury crescent dinner rolls, Refrigerated

• Dairy

  • 1/2 cup Cheddar cheese

Found on pillsbury.com

Description

Ingredients

• 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) Pillsbury™ refrigerated crescent dinner rolls
• 1 egg, slightly beaten

Directions

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

Nutrition