8 oz Pillsbury refrigerated crescent dough sheet ▢1/2 lb hot pork sausage ▢1/2 cup spicy jalapeno cream cheese spread
Preheat the oven to 375 degrees Fahrenheit. Drain sausage cooked in a nonstick skillet over medium-high heat for four to five minutes, or until no longer raw.
Drain sausage cooked in a nonstick skillet over medium-high heat for four to five minutes, or until no longer raw.
Roll dough into a rectangle measuring 12 by 9 inches, ensuring that any perforations are securely pressed to seal. Divide the ingredients into four sets of six to yield twenty-four squares.
One teaspoon of sausage, rounded, should be placed in the center of each pastry square. Spread one teaspoon of cream cheese on top.
Conjoin four corners at the top of each bundle, barely overlapping in the middle. To seal, pinch and twist while leaving a few millimeters between sutures.
Bake until golden brown on an greased cookie for 10 to 14 minutes at 375 degrees. Keep toasty.