This Cream Cheese and Sausage Crescent Roll Ring is a delicious appetizer that will disappear whether it is breakfast, lunch, or dinner!
Keyword crescent roll ring
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
1/2cupred bell pepperseeded and diced
1/2cupgreen bell pepperseeded and diced
1largesweet onionpeeled and diced
Salt and pepperto taste
8ouncesrefrigerated crescent roll dough(1 tube)
4slicesprovolone cheesecut in half
Fresh parsleychopped, for garnish
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Place a large skillet over medium heat. Add sausage and cook until no longer pink and slightly seared. Break up the meat as it cooks. Use a slotted spoon to transfer the sausage to a mixing bowl.
Drain all but 1 tablespoon of the grease from the skillet. Place the skillet back over medium heat add the bell pepper and onion to the pan. Season with salt and pepper and cook for 5 to 8 minutes until the onions have softened, stirring occasionally.
Pour the onions and peppers into the bowl with the sausage. Add in the cream cheese and mix until everything is evenly combined. Season with salt and pepper to taste.
Grab your prepared baking sheet and lay out the crescent rolls in a starburst pattern.
Place the sausage filling in a ring around the wide side of the crescent rolls., Top the filling with half slices of cheese until covered.
Take a point of one crescent roll triangle, fold it over the filling, and tuck it under the center of the ring. Continue around until all the dough is folded over and tucked in place around the filling.
Place egg in a small bowl and beat. Use a pastry brush to brush the egg over the crescent dough. (This will help it brown and get shiny.)
Bake the ring for 12 minutes, until the cheese is melted and the crescent rolls are golden brown.
Remove from the oven and garnish with chopped parsley and extra bell peppers. Cut into 9 slices and serve warm.