Reviewed: Apr. 18, 2009

These were actually excellent! I had some filling left over so just rolled some up in a regular croissant, I think I will do them this way from now on. I also added carmelized onion, which I think enhanced the flavor.

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Koriekiss

Cooking Level: Intermediate

Home Town: Upland, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Mar. 24, 2009

I love this recipe. I also use sour cream. You can sprinkle some seasonings too. I use shredded cheddar cheese too.

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cat

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Reviewed: Mar. 19, 2009

I made this recipe into appetizers and they were a big hit I added a cup of shredded pepper jack cheese after sausage has time to cool so it does not melt. Seperate crescent rolls into rectangles and press seams together. Cut each into fours. Put a spoonful of the mixture on each and surround meat mixture totally with dough and make sure seams are sealed. Kind of roll into balls. Makes 30 great sausage appetizer. Omitted egg white and poppyseed, just brush tops with butter

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C STEVENS

Cooking Level: Expert

Home Town: Fairmont, West Virginia, USA

Living In: Lake Forest, California, USA

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Reviewed: Mar. 18, 2009

Soooooo delicious! I used Jimmy Dean sage flavored sausage and added a few shakes of my pizza seasonings into it (which is basically garlic, dried onion, italian herbs and crushed red pepper - all good sausage flavorings) since I'd read someone else's review saying that the cream cheese helps cut any spiciness of the sausage, and they were right. Don't be afraid to have very flavorful sausage since the cheese tones it down somewhat (no where near bland, just down a tad). Also I found that you can buy a tube of crescent dough without the crescents cut out. They sell the exact same thing just as one big rectangle, so no more pinching the seams together for purposes like this. The tube packaging even markets it for appetizers and such like this. This is a wonderful flavor and a new favorite in my house!

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SPORTBIKERCHIC

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Reviewed: Mar. 3, 2009

Extremely tasty! I used country style sausage but added some red pepper flakes to and it was plenty spicy for me and my family. I also added onion while cooking the sausage and it tasted great! On rolled out the crescent rolls and placed pepperoni and shredded cheese in the center before I added the sausage/cheese mix and they were awesome! I served it with eggs, bacon, and biscuits for a nice "Breakfast" dinner.

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Haylee

Cooking Level: Beginning

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Reviewed: Mar. 1, 2009

I sauteed my sausage with garlic and chopped fresh spinach. I would have preferred a mild shredded cheese rather than the cream cheese. I only used half the recommended amount and it was WAY too much and didnt care for the filling too much....I will adjust this next time, the concept is a good one and easy to keep the ingredients on hand for a fast dinner.

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TOADSTOOLPOND

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Reviewed: Feb. 25, 2009

This has become my husbands favorite. The first time I made it, he asked me if I got it from Schwans. I have made a few additions - I add broccoli or cauliflower, onions, mushrooms and other little leftover items taking up space in the refrigerator (potatoes and even some spanish rice).

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Gail1229

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Reviewed: Feb. 16, 2009

This is a great recipe! Individual rolls are perfect. Another variation is to double all the ingredients omitting the poppy seeds and egg wash - cook 2lbs of bulk sausage, drain the add 2 packages of cream cheese until combined. In a greased 9x13 baking dish lay out one package of crescent rolls w/seams pressed together (or use 1 sheet of the crescent baking sheet) top with sausage/cream cheese mixture and top with 2nd package of crescent rolls. Sometimes we only use 1 1/2 packages of cream cheese as it does get a little sweet. This is a favorite in our Sunday School Class! Simple and good!

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familyofcampers

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Reviewed: Feb. 15, 2009

I made these with maple sausage and fallow the directions on the can and roll as a crescent roll me and my wife love them they taste just like biscuits and gravy.

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Beasley_Fam

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Pendleton, Indiana, USA

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Reviewed: Feb. 15, 2009

Made by the recipe. Crowd pleaser from my young kids to the adults at church. Great for sharing, it's so simple and impresses all (for presentation the egg white/poppy seeds are a must). To keep dough from getting gooey while forming the roll, leave in the fridge until the last minute. I love this website! Predictable results and time-tested tips.

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Momof3

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Reviewed: Jan. 20, 2009

My family and many guests love this recipe. It's also good when you add onions and mushrooms.

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Dee Dahlstrom

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Reviewed: Jan. 11, 2009

These are really good! I skipped brushing them with the egg white. I also used the sheets of crescent rolls instead of separate rolls. Worked so well and was really easy. Would work great to make up a batch to have for breakfast during the week.

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Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: Jan. 10, 2009

Not bad. Skipped the egg white and seeds, added pepperoni. Next time may add some pizza sauce, either poured over the top with some mozzarella as a main dish, or to dip with appetizers

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DRHELYMO

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Reviewed: Jan. 10, 2009

Excellent, I used a crescent roll dough recips from this site. Wher I blended 1/2 whole wheat flour into the recipe. They were so good. A great Hot Pocket Idea. There is no limit to what you can fill them with. Thank you so much for this recipe.

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carollou3

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Reviewed: Jan. 8, 2009

This recipe was so good!! I will make this all the time now!!

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Elissa

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Reviewed: Dec. 30, 2008

I love these, the hot sausage makes all the difference. I really like the idea of pepperoni and cheese, but it's just too heavy for my diet. I add a dash of black Mr. Pepper and garlic powder. Will make these again and again.

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Joy

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 28, 2008

This was really tasty! I reduced the recipe by half and it was plenty for the 2 of us. I used hot breakfast sausage and added a little onion salt, black pepper and mixed in a handful of cheddar cheese with the cream cheese. Didn't bother with the egg wash since the cresent rolls always brown up nicely by themselves. Definitely keeping this recipe around. Thanks!

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WEBGIRL302

Cooking Level: Intermediate

Home Town: New Lenox, Illinois, USA

Living In: Wauconda, Illinois, USA

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Reviewed: Dec. 27, 2008

We make this a lot. The basic recipe gets 5 starts, but don't stop there, add your own flavors and spices. I brush over an egg then some ground red pepper instead of poppy seeds. We've made this spicy and mild, added green pepper, if I have it. Used green onion and sometimes a bit of celery. I've also put in pepperoni. Anyway, it's one of those clean out the fridge kind of rolls. Great versatile recipe.

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Denise D

Living In: Wyandotte, Michigan, USA

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Reviewed: Dec. 23, 2008

This is amazing. I had never even heard of it before and my mother in law made it last night for us to snack on. Instead of using regular cream cheese she used Philadelphia Light with garlic and herbs, then she added some Italian seasoning on top after applying the egg white. It was so good!! My husband even liked it--and he doesn't like cream cheese! This is a five star rating for sure!

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Shasta B

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

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Reviewed: Dec. 9, 2008

My husband just about did flips for these. I used mini muffin pans like others did. I just used 1lb sausage w/my seasonings, 1 block cream cheese, and one tube of cresent rolls. Made 24. Will probably do again. Were good in a pinch.

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