1 lb bulk sausage
1 pkg (8-oz) cream cheese, softened
1 pkg (8-oz) refrigerated crescent rolls OR puff pastry cut into 3 or 4-inch squares
1 tbsp poppy seeds, optional
1 egg white, slightly beaten
1 pkg dry onion soup mix
Preheat oven to 350 degrees.
Brown sausage and drain well. Add cream cheese to drained sausage and blend until creamy. Add the onions soup mix.
Unroll crescent rolls into 1 long rectangle. Using damp fingers, press seams to seal. OR cut puff pastry, if using instead of rolls.
If using crescent rolls, spread sausage-cheese mixture lengthwise down the center of the pastry. Fold over sides to make a log.
If using puff pastry, place mixture in center of each square and pull edges to center to twist and seal.
Brush top with egg white and sprinkle with poppy seeds, if using.
Bake at 350 degrees 20-30 minutes or until crust is golden brown.
These appetizers are best served warm.
1 pkg (8-oz) refrigerated crescent rolls OR puff pastry cut into 3 or 4-inch squares
1 tbsp poppy seeds, optional
1 egg white, slightly beaten
1 pkg dry onion soup mix
Preheat oven to 350 degrees.
Brown sausage and drain well. Add cream cheese to drained sausage and blend until creamy. Add the onions soup mix.
Unroll crescent rolls into 1 long rectangle. Using damp fingers, press seams to seal. OR cut puff pastry, if using instead of rolls.
If using crescent rolls, spread sausage-cheese mixture lengthwise down the center of the pastry. Fold over sides to make a log.
If using puff pastry, place mixture in center of each square and pull edges to center to twist and seal.
Brush top with egg white and sprinkle with poppy seeds, if using.
Bake at 350 degrees 20-30 minutes or until crust is golden brown.
These appetizers are best served warm.
Note: This is a file photo of a similar recipe.
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