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Sausage Stuffing Pull-Aparts

Name: Sausage Stuffing Pull-Aparts
Prep time: 30 min
Total time: 1 h
Yield: 16
Ingredients: 8 oz bulk pork breakfast sausage; 1/2 cup chopped onion; 1/2 cup chopped celery; 1 1/4 teaspoons dried sage leaves; 3/4 teaspoon dried thyme leaves; 2 tablespoons butter, melted; 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

1 Ratings

1 Reviews

Kitchen Tested

Prep 30 min
Total 60 min
Servings 16

Whether you’re in charge of bringing the stuffing or the dinner rolls to the holiday table, why not take advantage of this two-for-one deal? With sage sausage stuffed in a crescent roll, this pillowy tear-and-share is bursting with your favorite savory flavors of the season.

By Tablespoon Kitchens

Updated October 4, 2019

Make With

Pillsbury Crescents

Ingredients

8 oz bulk pork breakfast sausage
1/2 cup chopped onion
1/2 cup chopped celery
1 1/4 teaspoons dried sage leaves
3/4 teaspoon dried thyme leaves
2 tablespoons butter, melted
2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Steps

1

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
2

In 10-inch skillet, cook sausage, onion and celery over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain. Add 1 teaspoon of the sage and 1/2 teaspoon of the thyme; cook 1 minute. Remove from heat; transfer to medium bowl. Cool 10 minutes, stirring occasionally.
3

In small bowl, mix melted butter with remaining 1/4 teaspoon sage and 1/4 teaspoon thyme.
4

Separate each can of dough into 8 triangles. On wide end of each triangle, spoon 1 generous tablespoonful of the sausage mixture. Roll up, starting at wide end, gently wrapping dough around sausage mixture and rolling to opposite point. Tuck ends underneath to enclose filling.
5

Arrange the stuffed crescents in 4x4 rows, 1/4 inch apart on cookie sheet.
6

Brush top of each roll with butter mixture. Bake 15 to 18 minutes or until golden brown.

Heads up: The sausage filling is loose, so some may escape from the crescent roll during the rolling process. Just stuff any filling that’s fallen out into each end of the crescent before tucking the ends underneath.
These pull-aparts will taste best if you use breakfast sausage—sometimes called sage sausage—as opposed to other flavors, like Italian.

Nutrition Facts

Serving Size: 1 Roll

Calories: 170

Calories from Fat: 110

Total Fat: 12g; 18%

Saturated Fat: 5g; 24%

Trans Fat: 0g

Cholesterol: 15mg; 5%

Sodium: 360mg; 15%

Potassium: 50mg; 1%

Total Carbohydrate: 13g; 4%

Dietary Fiber: 0g; 0%

Sugars: 3g

Protein: 4g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 6%; 6%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Sausage Stuffing Pull-Aparts

Ingredients