Rotel Sausage and Cream Cheese Crescents – Page 2

Mix in the Cream Cheese: Add the softened cream cheese to the skillet with the sausage. Stir constantly until the cream cheese is fully melted and combined with the sausage.
Stir in the Rotel: Add the drained Rotel tomatoes with green chilies to the skillet. Stir to combine, allowing the mixture to simmer for a couple of minutes to blend the flavors. Season with garlic powder and black pepper, if desired. Remove from heat and let it cool slightly.

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
Roll Out the Dough: Open the can of crescent rolls and separate the dough into 8 individual triangles on the prepared baking sheet.

Scoop the Filling: Spoon a generous amount of the sausage, cream cheese, and Rotel mixture onto the wide end of each crescent roll triangle.
Roll the Crescents: Carefully roll up each crescent, starting from the wide end and rolling toward the tip. Place them seam-side down on the baking sheet.

Bake: Bake the filled crescent rolls in the preheated oven for 12-15 minutes, or until the dough is golden brown and fully cooked.

Cool and Serve: Let the Rotel Sausage and Cream Cheese Crescents cool for a few minutes before serving. They’re best enjoyed warm!

Cheese: Feel free to add extra shredded cheddar cheese to the filling for a cheesier version. Mozzarella works well too if you prefer a milder flavor.
Add More Spice: If you like things extra spicy, use the hot version of Rotel tomatoes or add a dash of hot sauce to the mixture.
Vegetarian Version: For a vegetarian alternative, swap the sausage for crumbled tofu or a veggie-based sausage substitute.
Make Ahead: You can prepare these crescents ahead of time! Assemble the crescents, cover them with plastic wrap, and refrigerate for up to 24 hours. When you’re ready, bake them straight from the fridge—just add an extra minute or two to the baking time.