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.
- 4 precooked breakfast sausage links, chopped
- ½ Cup shredded Cheddar cheese (2 ounces)
- ¼ Cup coarsely chopped sweetened dried cranberries
- 1 8-ounce can refrigerated crescent dinner rolls, such as Pillsbury™
- 1 egg, slightly beaten
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.