Sausage Crescent Puffs

Football season is upon us and that means appetizers and Go Bulls and Roll Tide! I tend to get a bit carried away with making appetizers for the boyfriend and I. He always wants Velveeta and Rotel (literally, I ask what do you want and he says Velveeta and Rotel. Every. Single. Time.) However, I like to have some variety. I always make too much for just the two of us and this weekend was no exception. I made a few new items that will definitely be added to my appetizers library and this was one of them.

I have had a craving for breakfast sausage for about 2 weeks now. I was trying to put it off because its not the healthiest, but figured kick off weekend was the time to be bad a bit. I used it in the Stuffed Jalapenos I made, as well as these little beauties. I have to say, these were pretty amazing and were great, both hot out of the oven, as well as at room temperature. One can of crescent dough made 24 mini cupcake size portions which was more than enough for boyfriend and I, but if you need more, just double the recipe.

Sausage Crescent Puffs

• 1 can crescent dough
• 1/3 of sausage roll, cooked
• 1/2 brick cream cheese
• 1/4 cup extra sharp cheddar cheese
• 1/4 cup green pepper, diced
• 3 tbs ranch salad dressing

1. Preheat the oven to 350 degrees.
2. Spray mini cupcake tin with baking spray.
3. Take crescent dough and roll to combine into large ball.
4. Cut off a small piece, about the size of a gumball. Roll into ball.
5. Use rolling pin to flatten and and put in mini cupcake tin to make crust.
6. Repeat until all cups are lined.
7. Combined sausage, cream cheese, cheese, peppers, and ranch until well combined.
8. Add small amount to each cup, filling to the top.
9. Bake for 12 minutes.