Sausage-Stuffed Crescent Cornucopias

Sausage-Stuffed Crescent Cornucopias
Staff Writer
Sausage-Stuffed Crescent Cornucopias

Pillsbury

Sausage-Stuffed Crescent Cornucopias

Use store-bought crescent dinner roll dough to make these easy, sausage-stuffed side dishes for Thanksgiving. This recipe comes from Pillsbury.

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Notes

Spice the rolls up with pepper Jack cheese for a little more heat.

You can assemble the crescent rolls up to 2 hours ahead; cover and refrigerate before baking.

Ingredients

  • precooked breakfast sausage links, chopped
  • ½  Cup  shredded Cheddar cheese (2 ounces)
  • ¼  Cup  coarsely chopped sweetened dried cranberries
  • 8-ounce can refrigerated crescent dinner rolls, such as Pillsbury™
  • egg, slightly beaten

Directions

Preheat the oven to 375 degrees F. Line a large cookie sheet with parchment paper. In a medium bowl, mix the sausage, cheese, and cranberries.

Separate the dough into 8 triangles. Slightly stretch the shortest side of the dough triangle. Gently press the filling into a tablespoon measuring spoon, and place at the shortest side of the triangle.

Fold the corner of dough over the filling to make a small cone to surround the filling; press the edge to seal.

Wrap the remaining point around the front of the filled crescent on the cookie sheet. Press the bottom layer of opening of the dough cone to lengthen slightly.

Add the remaining filling to the remaining crescents, dividing evenly and repeat the wrapping process for each. Curve the tip of each crescent slightly for a cornucopia appearance.

Brush the tops of the rolls with the beaten egg. Bake until golden brown, 13 to 15 minutes. Serve warm.

Sage Shopping Tip

Keep both fresh herbs and dried herbs on hand. Dry herbs will last a long time, while fresh herbs have a short shelf-life.

Sage Cooking Tip

If you want the flavor of herbs in your food without the actual pieces, wrap them in cheese cloth and cook; discard before eating.