Senin, 22 April 2019
okay, now I know I genuinely don't have anything even remotely close to being k to bitch about. due to the fact, surely, temperatures within the 20s and 30s aren't virtually bloodless. I grew up in Vermont. I do apprehend what proper cold is.
70 stages? light sweater climate for me. 50 tiers? Turtleneck sweater. And a coat. absolutely a coat. perhaps even breaking out the mid-length winter wool coat and gloves. 30s? most sincerely full-period wintry weather wool coat. Buttoned all of the way up. And gloves.
although technically party fare, we do not relegate these tasty little bites completely to events. I also whip these as much as serve alongside a pleasing bowl of veggie soup for dinner. soup and warm sausage, that'll sure warm the stomach. they're additionally remarkable for breakfast or brunch, too.
Ingredients :
- 1 lb. hot sausage (pork or turkey)
- 1 (8 oz.) package cream cheese
- 2 packages crescent rolls
- Dash salt & ground black pepper
Directions :
- In a saute pan, brown sausage; drain. Add a dash of salt and pepper. Blend in cream cheese until the cream cheese is melted.
- Unroll one package of crescent rolls and place on a baking sheet. With your fingers, gently press the seams together to seal them. Spread the sausage mixture evenly over the crescent roll dough, leaving about a 1/2-inch border along the edges.
- Unroll the remaining package of crescent rolls and place on top of the sausage mixture. Press the edges together to seal. Gently press the seams together.
- Bake at 375 degrees for about 20 minutes, or until crescent roll dough is golden brown.
- Cut into small squares and serve. (A pizza cutter makes really quick and easy work of the cutting.)