Sausage-Stuffed Crescent Cornucopias
Sausage-Stuffed Crescent Cornucopias
Use store-bought crescent dinner roll dough to make these easy, sausage-stuffed side dishes for Thanksgiving. This recipe comes from Pillsbury.
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Servings
8
Ingredients
- 4 precooked breakfast sausage links, chopped
- ½ cup shredded cheddar cheese (2 ounces)
- ¼ cup coarsely chopped sweetened dried cranberries
- 1 8-ounce can refrigerated crescent dinner rolls, such as pillsbury™
- 1 egg, slightly beaten
Directions
- Preheat the oven to 375 degrees F. Line a large cookie sheet with parchment paper. In a medium bowl, mix the sausage, cheese, and cranberries.
- Separate the dough into 8 triangles. Slightly stretch the shortest side of the dough triangle. Gently press the filling into a tablespoon measuring spoon, and place at the shortest side of the triangle.
- Fold the corner of dough over the filling to make a small cone to surround the filling; press the edge to seal.
- Wrap the remaining point around the front of the filled crescent on the cookie sheet. Press the bottom layer of opening of the dough cone to lengthen slightly.
- Add the remaining filling to the remaining crescents, dividing evenly and repeat the wrapping process for each. Curve the tip of each crescent slightly for a cornucopia appearance.
- Brush the tops of the rolls with the beaten egg. Bake until golden brown, 13 to 15 minutes. Serve warm.