Did the name of that recipe catch your attention? It did MINE when I first saw it. Why the name? Because the bites are divine, little bits of heaven. I got this recipe from Cindy Roe Young, an old friend (in terms of knowing her a long time...since Junior High School, so you're not "old" Cindy, because you are the same age as me!) :D
Today's recipe celebrates the joy of wonderful food and the treasure of friendship!
"Make new friends, but keep the old; one is silver and the other gold!"
"A friend loves at all times, And a brother [sister] is born for adversity."
~~Proverbs 17:17
Ingredients:
1 pound good quality sausage
2 cans Pillsbury regular size crescent rolls ( you may rather use the large size rolls, in which case you will not need but one can)
2 cans Pillsbury regular size crescent rolls ( you may rather use the large size rolls, in which case you will not need but one can)
8 ounces cream cheese
Directions:
Preheat oven according to crescent roll directions.
Crumble and brown the sausage in a non-stick skillet over medium high heat.
When well-browned, drain well and return to stove.
Reduce heat to low and add the cream cheese, stirring until it is thoroughly mixed with the sausage.
Remove from heat.
Open the crescent rolls and separate them. You may lay them on the baking sheet you will bake them on or use waxed paper for this step.
Place a tablespoon of the meat and cheese mixture near the wide end of the roll, roll and seal.
Place onto ungreased baking sheet.
Bake according to package directions, about 8 minutes until golden brown.
Crumble and brown the sausage in a non-stick skillet over medium high heat.
When well-browned, drain well and return to stove.
Reduce heat to low and add the cream cheese, stirring until it is thoroughly mixed with the sausage.
Remove from heat.
Open the crescent rolls and separate them. You may lay them on the baking sheet you will bake them on or use waxed paper for this step.
Place a tablespoon of the meat and cheese mixture near the wide end of the roll, roll and seal.
Place onto ungreased baking sheet.
Bake according to package directions, about 8 minutes until golden brown.
Variation on the Assembly: Here is another option for assembling the bites! Roll the entire sheet of each can of crescent rolls out without separating them; press the dotted seams together to form one big sheet of dough; spread half the sausage mixture on each sheet, leaving a little space at the edges of dough; roll up jelly-roll-style. Take some UNFLAVORED dental floss, put it under the roll about 1 1/2 - 2 inches from end, crisscross the dental floss on top of the dough and pull in opposite directions, causing the dental floss to cut neatly through the dough...you will have a perfect pinwheel! Repeat until all the filled dough is cut into pinwheels; bake as directed on roll package. You will want to lightly grease the baking sheet for this variation, as some of the cream cheese will bake out, making it a little more difficult to remove from pan.
IF you have any of these sacred little morsels left, just warm them in the oven in aluminum foil! They warm up beautifully!
Variation on Filling: 2 4-oz. packages smoked sockeye salmon + some fresh dill weed - you will not need to precook the salmon; cut or chop it into very small pieces and add it, along with the dill weed, to the cream cheese; proceed with recipe as stated above.
Note: The variations on the ingredients used for the filling are endless! Try chopped pepperoni, mushrooms, green peppers or any other ingredients that make your breakfast bites heavenly!
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