1 pound. Cream cheese, softened – 8 ounces. Refrigerated crescent roll dough
– 2 cans (8 ounces each). Garlic powder – 1/4 teaspoon. Garlic powder
– 1/4 teaspoon. Onion powder – 1/4 teaspoon. Black pepper – 1/4 teaspoon.
Cheddar cheese, shredded (optional) – 1/4 cup. Egg, beaten
– 1.Preheat oven to 375°F (190°C). Cook sausage in a skillet over medium heat until browned and crumbled. Drain excess fat. Combine cooked sausage,
cream cheese, garlic powder, onion powder, and black pepper in a bowl.
Mix well. Stir in cheddar cheese if desired, Unroll crescent dough into triangles.
Place a spoonful of sausage mixture on the wide end of each triangle.
Roll up crescents, pinching edges to seal. Place crescents on a parchment-lined baking sheet.
Brush tops with beaten egg.Roll up crescents, pinching edges to seal. Place crescents on a parchment-lined baking sheet.
Brush tops with beaten egg. Bake for 12-15 minutes, or until golden brown. Let cool slightly before serving.
