Hot pork sausage and cream cheese, sounds like a perfect combine for this bite full of goodness.
1/2 lb bulk hot pork sausage
1/2 cup spicy jalapeño cream cheese spread (from 8-oz container)
1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
Heat oven to 375°F. In 10-inch nonstick skillet, cook sausage over medium-high heat 4 to 5 minutes, stirring frequently, until no longer pink; drain.
Unroll dough on work surface. Press into 12x9-inch rectangle. If using crescent roll dough, firmly press perforations to seal. With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.
Place about 1 rounded teaspoon sausage on center of each dough square. Top with about 1 teaspoon cream cheese. Bring 4 corners together to overlap slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Place on ungreased cookie sheets.
Bake 10 to 14 minutes or until golden brown. Serve warm.
Garnish these sausage bites with a dollop of sour cream and a cilantro sprig.
Too spicy? Substitute plain cream cheese or garden vegetable cream cheese spread for the spicy jalapeño cream cheese spread.