Pictur

ROTEL SAUSAGE & CREAM CHEESE CRESCENTS Ingredients: 1 (1-lb) roll breakfast sausage , cooked and crumbled 1 (8-oz) cream cheese , softened 1 (10-oz) can Rotel diced tomatoes and green chilies drained very well 2 (8-oz) cans refrigerated crescent rolls Instructions: Preheat oven to 375ºF. Mix sausage, cream cheese, and drained Rotel tomatoes and green chilies together. Separate rolls into triangles. Cut eat triangle in half lengthwise making two triangles. Using a small cookie scoop and scoop sausage filling onto each roll and roll up. Bake for 15 minutes, or until golden brown. Notes: It is very important to drain the Rotel tomatoes. I suggest draining them in a colander and squeezing out any excess liquid with paper towels. You need to get as much moisture out of the tomatoes as possible. I used Jimmy Dean Sausage. Can substitute turkey sausage. I like to pulse the cooked sausage in a food processor to get it very finely chopped. It isn’t necessary, but it helps to get all of the ingredients evenly incorporated. Can substitute low-fat cream cheese if you prefer. Can use reduced-fat crescent rolls. I use the reduced fat crescent rolls all the time. You can’t tell a difference. You can make the filling ahead of time and refrigerate until ready to assemble the crescents. The filling will keep up to 3 days in the refrigerator. I find it easier to cut the crescent rolls in half with a pizza cutter. I use a small cookie scoop to scoop the filling on to the crescent rolls. These bites taste great hot out of the oven or cooled to room temperature. Plain Chicken