One pound breakfast sausage cooked and crumbled. eight ounces of softened cream cheese One ten-ounce can. Rotel tomatoes, washed
One tsp. Garlic powder One eighth-ounce package crescent roll recipe One cup finely shredded cheddar cheese Cooking spray or oil—for greasing—inaction
Turn your oven to 375°F. To avoid sticking, lightly greasily a baking sheet with cooking spray or a tiny bit of oil.
Combine in a medium-sized mixing bowl the cooked and crumbled sausage, softened cream cheese, drained rotel tomatoes, and garlic powder. Stir until the filling is creamy and completely blended.
Lay the crescent roll dough on a spotless work surface and cut it into individual triangles. On the wide end of every triangle, pile a heaped spoonful of the sausage mixture. Over the stuffing, scatter a tiny bit of grated cheddar cheese.
From the wide end towards the pointed tip, gently roll every triangle enclosing the filling. Leaving room between the crescents, place their seam-side down on the ready baking sheet.
Bake until the cresciens are golden brown and cooked through, 12 to 15 minutes in the preheated oven.
Take the crescents out of the oven, let them cool somewhat, then serve. Though they taste just as great room temperature, these cheesy, savory crescents are best eaten warm!