Sunday, November 9

Sausage Crescent Cheese Balls

Mr.P and I decided to make a few improvements in our home before the coming holidays. But let me just say, remodeling is never as easy as one thinks it's going to be! At least that's what we have found to be true. Leaving very little precious time for blogging. So what's a blogger to do?

Well I'm not sure what other bloggers do, but as for me over the next few weeks I will be updating a few older posts of my own, write a few new posts - keeping you updated on the progress we are making on the house and finally I'm going to share a few recipes that I will be using during the holidays. Which is the case today! 

The recipe and pictures for Sausage Crescent Cheese Balls are not my own. That honor belongs to the good people at Pillsbury. I've been wanting to try this clever spin on the old-fashioned sausage balls from my youth for some time now. I do believe these popular-poppable treats will find their way onto our Christmas Eve snack table!

Sausage Crescent Cheese Balls
Get ‘em while they’re hot, because they’ll be gone in a flash. Dip in barbecue sauce for extra yum!
Makes 42 Balls
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INGREDIENTS
  • 1 lb bulk Spicy Sausage
  • 2 cups shredded Sharp Cheddar Cheese (8 ounces)
  • 1/2 teaspoon dried Rosemary leaves, crushed
  • 1 can (8 ounces) Pillsbury refrigerated Crescent Dinner Rolls
  • 2 tablespoon All-Purpose Flour


WHAT TO DO
  • Heat oven to 375°F. Line 15x10x1-inch pan with non-stick foil.
  • In large bowl, combine 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.
TIPS
  • To add a little kick (especially if you use sausage that's not spicy), add 1/4 to 1/2 teaspoon crushed red pepper flakes or 1 teaspoon Sriracha sauce.
  • When I make mine, I'm going to leave out the rosemary and add an 8 ounce can of crushed or tidbit pineapplesqueezing out as much juice as I can with paper towelsand serving them up with teriyaki sauce. Experiment with a variety of dips and or sauces!
  • You can make the sausage cheese balls ahead. Just place on pan, cover with foil and reheat in the oven at 350°F until heated through.
LOOK THERE'S EVEN A VIDEO!
THE DOMESTIC CURATOR
RONDA

You can find this recipe and others at http://www.pillsbury.com/. If you've tried this updated version of the Sausage Cheese Balls, let us know how they turned out. I'm wondering if they tend to be a little greasy since you do not use Bisquick. Thanks guys! Have a great week and remember me as I strip, chip and paint!

2 comments:

  1. There are my favorite go-to party appetizer! They are so easy and everyone loves them, I love your unique take on the recipe, using crescent rolls, definitely going to try this one!

    xo Alice at The Lone Star Looking Glass

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    Replies
    1. This is definitely different from what I used to make 20 years ago! I like the ideas of dips and sauces too.

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