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Sausage
Bundles
Glenda Geoghagan
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- 1 lb. bulk pork sausage
- 8 oz. cream cheese, softened
- 1 can green chiles (4 oz.)
- 3 (8 count) cans refrigerated crescent rolls
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Preheat oven to 350 degrees. Brown the sausage in skillet, stirring until crumbly. Drain. Add cream cheese and undrained green chiles. Cook over medium heat until the cream cheese melts, stirring to mix well. Separate each can of crescent rolls into four rectangles, pressing perforations to seal. Cut each rectangle into 2 squares. Press squares into muffin tins. Spoon 2-4 Tbsp. of sausage mixture into each cup. Pull up the corners to enclose the filling and twist lightly. Bake for 20-25 minutes (or until they turn brown, but watch closely). Makes 24.
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