Using Pillsbury™ crescent rolls, you can make these awesome tasty cornucopias to serve as an appetizer or a side to your dinner.
Original recipe makes 8 servings
Ingredients
4 precooked breakfast sausage links, chopped
1/2 cup shredded Cheddar cheese
1/4 cup coarsely chopped sweetened dried cranberries
1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
1 egg, slightly beaten
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PREP
20 mins
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READY IN
35 mins
Directions
- Heat oven to 375 degrees F. Line large cookie sheet with cooking parchment paper. In medium bowl, mix sausage, cheese and cranberries.
- Separate dough into 8 triangles. Slightly stretch shortest side of dough triangle. Gently press filling into tablespoon, and place at shortest side of triangle.
- Fold corner of dough over filling to make small cone to surround filling; press edge to seal.
- Wrap remaining point around front of filled crescent on cookie sheet. Press bottom layer of opening of dough cone to lengthen slightly.
- Add remaining filling to remaining crescents, dividing evenly. Curve tip of each crescent slightly for cornucopia appearance.
- Brush with beaten egg. Bake 13 to 15 minutes or until golden brown. Serve warm.
Nutrition
Calories: 172 kcal
Carbohydrates: 14.4 g
Cholesterol: 38 mg
Fat: 9.9 g
Fiber: 0.2 g
Protein: 5.4 g
Sodium: 299 mg