Ingredients
1 pound bulk pork sausage1 medium apple, finely chopped3 ounces cream cheese, softened3 tubes (8 ounces each) refrigerated crescent rolls
Preparation
Preheat oven to 375°. In a large skillet, cook sausage and apple over medium heat until meat is no longer pink; drain. Stir in cream cheese.
Unroll one tube of crescent dough; separate into eight triangles. Place 1 tablespoon filling on the long side of each triangle. Roll up, starting with the long side; pinch seams to seal.
Place point side down 2 in. apart on a greased baking sheet. Repeat with remaining crescent dough and filling. Bake 10-12 minutes or until golden brown. Serve warm.
