Sausage-stuffed Crescent Cornucopias

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 35 mins


• 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.