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Sausage and Cream Cheese Croissants
Contributed by: Penny Denny
1 pound sausage
1 block cream cheese
1 cup shredded cheddar cheese
1 tube refrigerated crescent rolls
Brown sausage, drain and set aside. Melt cream cheese in the pan. Return sausage to the pan and mix well with the cream cheese.
Roll crescent roll dough into a rectangle, sealing the perforated edges.
Spread the sausage and cream cheese mixture over the crescent roll and top with shredded cheese.
Roll the dough lengthwise. Refrigerate for at least 20 minutes.
Slice into about 1/4 inch sections and place on baking sheet. Bake at 375 degrees for about 15 minutes or until crescent rolls are cooked.
(This recipe was contributed as part of a "Cook of the Week" feature.)