Sausage-Stuffed Crescent Cornucopias

Sausage-Stuffed Crescent Cornucopias

Using Pillsbury™ crescent rolls, you can make these awesome tasty cornucopias to serve as an appetizer or a side to your dinner.

Preparation Time
20 mins
Total Time
20 mins
Calories
172 Calories

Recipe Instructions

Step 1
Heat oven to 375 degrees F. Line large cookie sheet with cooking parchment paper. In medium bowl, mix sausage, cheese and cranberries.
Step 2
Separate dough into 8 triangles. Slightly stretch shortest side of dough triangle. Gently press filling into tablespoon, and place at shortest side of triangle.
Step 3
Fold corner of dough over filling to make small cone to surround filling; press edge to seal.
Step 4
Wrap remaining point around front of filled crescent on cookie sheet. Press bottom layer of opening of dough cone to lengthen slightly.
Step 5
Add remaining filling to remaining crescents, dividing evenly. Curve tip of each crescent slightly for cornucopia appearance.
Step 6
Brush with beaten egg. Bake 13 to 15 minutes or until golden brown. Serve warm.
Sausage-Stuffed Crescent Cornucopias

Ingredients

  • ½ cup shredded Cheddar cheese
  • 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
  • 1 egg, slightly beaten
  • 4 precooked breakfast sausage links, chopped
  • ¼ cup coarsely chopped sweetened dried cranberries

Categories

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