•1/4 pound bulk pork sausage, cooked and drained
•1/2 cup shredded cheddar cheese
•2 ounces cream cheese, softened
•1 tablespoon dried parsley flakes
•1 tube (8 ounces) refrigerated crescent rolls
Directions
•In a small bowl, combine the sausage, cheddar cheese, cream cheese and parsley.
•Unroll crescent dough and separate into four rectangles; seal perforations. Transfer to a foil-lined baking sheet. Place 3 tablespoons sausage mixture in the center of each rectangle. Bring four corners of dough over filling and twist; pinch to seal.
•Bake at 375° for 14-16 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 4 servings.
These pockets were yummy, super fast and easy! They would be perfect if there is just a little bit of sausage left over from something else. We ate them for dinner one evening, but I was thinking Saturday or Sunday morning breakfast!
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