- 1 pound spicy bulk pork sausage
- 1 (8 ounce) package reduced-fat cream cheese (Neufchatel), softened
- 3/4 (16 ounce) package frozen chopped spinach, thawed and drained
- 1 clove garlic, minced, or more to taste
- 1/4 teaspoon red pepper flakes, or more to taste
- 1 (8 ounce) can refrigerated crescent rolls
- Preheat oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix sausage, cream cheese, spinach, garlic, and red pepper flakes in a bowl.
- Unroll and separate crescent roll dough into individual portions. Spread equal amounts of the sausage mixture into the middle of each dough portion. Roll and wrap dough around the filling to look like a baseball rather than a crescent roll; arrange onto a baking sheet.
- Bake in preheated oven until golden brown, about 25 minutes. Cool 10 minutes before serving.
05/01/2018
recipepes.com
Spinach and Sausage Stuffed Crescents, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
