Sausage Crescent Cheese Balls

Sausage Crescent Cheese Balls
Staff Writer
Sausage Crescent Cheese Balls
Pillsbury

Sausage Crescent Cheese Balls

A fun twist on the popular sausage cheese balls using crescent dough! This recipe comes from Pillsbury.

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42
Servings
52
Calories Per Serving
Deliver Ingredients

Notes

To add a little kick (especially if you use sausage that's not spicy), add ¼ to ½ teaspoon crushed red pepper flakes or 1 teaspoon sriracha sauce.

You can make the sausage cheese balls ahead of time. Just place on pan, cover with foil, and reheat in the oven at 350 degrees F until heated through.

Ingredients

  • 1 Pound bulk spicy sausage
  • 2 Cups shredded sharp Cheddar cheese (8 ounces)
  • ½ Teaspoon dried rosemary leaves, crushed
  • 1 8-ounce can refrigerated crescent dinner rolls, such as Pillsbury™
  • 2 Tablespoons all-purpose flour

Directions

In a large bowl, mix the sausage, cheese, and rosemary; mix well using your hands or a spoon.

Unroll the crescent dough on a work surface; coat each side of the dough with 1 tablespoon flour. Using a pizza cutter or knife, cut the dough into about ¼-inch pieces. Mix the crescent dough pieces into the bowl of sausage mixture in small amounts until well blended.

Shape the mixture into 42 1¼-inch balls. Place in the pan. Bake until golden brown, 15 to 17 minutes.

Nutritional Facts

Total Fat
3g
4%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
13mg
4%
Carbohydrate, by difference
2g
2%
Protein
4g
9%
Vitamin A, RAE
18µg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
57mg
6%
Choline, total
13mg
3%
Folate, total
2µg
1%
Magnesium, Mg
5mg
2%
Niacin
1mg
7%
Phosphorus, P
110mg
16%
Selenium, Se
4µg
7%
Sodium, Na
200mg
13%
Water
11g
0%
Zinc, Zn
1mg
13%

Sausage Shopping Tip

Try to use fresh sausage whenever you can; they are full of flavor and don't have the high level of preservatives and nitrates that packaged sausage has.

Sausage Cooking Tip

Fresh sausage should be cooked to an internal temperature of 160 degrees.

Sausage Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.