CHEESE SWIRLS RECIPES

Name: Sausage Crescent Cheese Balls
Prep time: 20 min
Total time: 40 min
Yield: 42
Ingredients: 1 lb bulk spicy sausage; 2 cups shredded sharp Cheddar cheese (8 oz); 1/2 teaspoon dried rosemary leaves, crushed; 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count); 2 tablespoons all-purpose flour

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SAUSAGE CRESCENT CHEESE BALLS RECIPE - PILLSBURY.COM

Sausage Crescent Cheese Balls Recipe - Pillsbury.com image

Learning how to make crescent roll sausage balls couldn't be easier with this simple recipe. Sausage, crescent dough and cheddar cheese come together in a snap to create warm, cheesy sausage balls that are perfect for snacking. This family-friendly treat is a delicious way to get everyone involved in making a scrumptious appetizer. Even the tiniest hands can help form the sausage and cheese balls. Have fun creating new memories while making Sausage Crescent Cheese Balls with your kids!

Provided by Pillsbury Kitchens

Total Time 40 minutes

Prep Time 20 minutes

Yield 42

Number Of Ingredients 5

Ingredients

1 lb bulk spicy sausage
2 cups shredded sharp Cheddar cheese (8 oz)
1/2 teaspoon dried rosemary leaves, crushed
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
2 tablespoons all-purpose flour

Steps:

Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
In large bowl, mix sausage, cheese and rosemary; mix well using hands or spoon.
Unroll crescent dough on work surface; coat each side of dough with 1 tablespoon flour. Using pizza cutter or knife, cut dough into about 1/4-inch pieces. Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended.
Shape mixture into 42 (1 1/4-inch) balls. Place in pan. Bake 15 to 17 minutes or until golden brown.

Nutrition Facts : Calories 60 , CarbohydrateContent 3 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 2 g, ServingSize 1 Cheese Ball, SodiumContent 110 mg, SugarContent 0 g, TransFatContent 0 g

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