Three Ingredient Sausage Rolls

Is it just me, or do you dread that moment when you're opening a can of crescent rolls and you are waiting for it to pop?    You know it's going to happen, just not when and it ALWAYS catches me off guard.  

It reminds me of elementary school and dreading the fire drill.   I knew that it would happen (fire safety week, I'm talking to you), but I didn't know when.   And the dread kept me from paying attention.   I'd rather just know that the fire drill was happening at 2:00 pm on Tuesday.   That way I could just dread it from 1:50 until 2:01.

These sausage rolls are really easy - a great addition to a sweet breakfast, like baked french toast or bananas foster pancakes.    If you have leftovers, put them in the fridge and then eat them for lunch.   I took a few when I went hiking upcountry.

Hello Upcountry
Did you know that parts of Maui look like this?

What You Need

8 oz of cream cheese, I used reduced fat
16 oz of bulk breakfast sausage,  Jennie-o hot turkey sausage was awesome
2 tubes of crescent rolls

What You Do

Cook the breakfast sausage, drain the fat and cool.     Mix the sausage with the cream cheese.

Prepare yourself for opening the tube of crescent rolls by pre-heating  the oven per the package instructions.     I always use a cookie sheet with a silicone baking mat.

Unroll the crescent triangles.   At the base (the fat part) of the triangle, put two spoonfuls of the cream cheese and sausage mixture.   Then roll them up, fat part to skinny part.    

Line up the first 8 rolls on your baking sheet.   Bake 12-15 minutes until golden brown.   Eat them warm or cold.  Either way?  Yum.   If you have any leftover cream cheese and sausage filling after making your rolls, it is great in omelets or even on a burger.  

Do you have a favorite three ingredient recipe?

Sausage Salsa Dip

 

 

Something about Thanksgiving got me on a sausage kick.    I made sausage rolls.    I made stuffing with sausage.     With the remaining sausage,   I made this dip. 

 

(pause:   looking at the spelling of sausage is driving me crazy.   It looks incorrect in every way, like there are too many letters.    I hate when that happens.    Overthinking.)

 

Going crazy here, making things that have 4 ingredients.   That's right.  4.

 

When Wisconsin came to Colorado in October, they brought cherry salsa from Weinke's Market in Door County.    They also brought two bottles of Frozen Tundra white wine from Parallel 44 Vineyard.   Oh Wisconsin, you have a soft spot in my heart.   And my stomach.  Hello, cheese curds?    

 

In this recipe, you're just drinking wine, not cooking with it.  

 

Here we go!

 

What You Need

 

1 cup crumbled, cooked breakfast sausage

1 package (8oz) of reduced fat cream cheese

1 cup shredded cheese of your choice, I used sharp cheddar

1/2 cup salsa - if you have Weinke's Cherry Salsa in your house you're a whole new level of cool

 

What You Do

 

Put all the ingredients in a microwave safe bowl.    Microwave for 2-3 minutes.   Stir every minute and when the cheese is melted and the dip is creamy.

 

That's it.    

 

Make it and eat it. 

 

 

 

 

 

Sausage Rolls

Bacon gets all the love.       Recently a restaurant had a radio ad campaign about how their queso was better than bacon.   Bold statement.  Other things can be delicious, it's true.   But they can't replace bacon.    We had an impassioned discussion about this over Friendsgiving last weekend.

I digress.   This isn't about bacon.   These are sausage rolls.  

I forget that sausage is also delicious.   I don't normally order sausage over bacon when it comes to breakfast, but sausage can make for some tasty treats.    This is just one example.  

What You Need

2 tubes of crescent rolls
1 pound ground breakfast sausage, cooked, drained and crumbled
8 oz of cream cheese (I use the light cream cheese - tastes great), at room temperature
4 teaspoons dried sage (I'm sure fresh sage would be amazing, but I didn't have it on hand)

What You Do

Preheat oven to 375 (if your package of crescent rolls says something different - follow those instructions). 

Cook the sausage in a skillet, use your spatula to break up all the pieces.    Drain all the fat, then put your sausage in a bowl or on a plate. 

Mix the cream cheese and sage together in a small bowl to create your herb spread.

Open your tubes of rolls (I hate the popping sound - it always catches me off guard).   Break them apart into triangles.    Before you roll them up like the picture on the package, spread the triangle with your herb cream cheese and then press sausage crumbles into the cheese.   Now roll them up.  

Put a silicone mat on your baking sheet for easy clean up, 15 minutes or until golden brown.     These are great hot out of the oven or at room temperature, and they travel well.  

I did not use all the sausage when I made these rolls - I had enough left to make a great dip (recipe coming soon).

Now...back to bacon.   I can imagine a similar roll, maybe with some different herbs or sharp cheddar, made with bacon.   Yum!


Recipe Source:  Paula Deen (not sure which book - I got it from the library and only wrote down the recipe)