Sausage roll-ups
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Spicy pork sausage; (16 ounces) |
| ½ | Red bell pepper; diced | |
| 4 | Scallions; thinly sliced | |
| 2 | packs | Refrigerated crescent rolls; (8 ounces each) |
Directions
Preheat the oven to 400 degrees F. In a medium bowl, combine the sausage, pepper, and scallions; mix well. Unroll one package of crescent rolls and press the seams together to form one large rectangle. Repeat with the second package of crescent rolls. Spread half of the sausage mixture evenly over each rectangle; starting from a narrow end, roll up jelly-roll style.
Cut each roll into eight equal slices and place the slices on their sides on a baking sheet, forming a square. Bake for 25 to 30 minutes, or until the sausage is no longer pink and the crust is golden. Serve warm.
Tip: Make the filling for this the night before you want to serve it, then in the morning all you have to do is roll, cut, and pop it in the oven.
Air date: February 19, 1999.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Related recipes
- Cheddar-sausage rolls
- Frozen sausage rolls
- Greek-style sausage roll
- Italian sausage pasta roll-ups
- Italian sausage rolls
- New sausage rolls
- Salami roll-ups
- Sausage and salsa rolls
- Sausage apple omelet roll
- Sausage apple roll ups
- Sausage pinwheels
- Sausage roll
- Sausage roll ups
- Sausage rolls
- Sausage rolls puffs
- Sausage rollups
- Sausage rounds
- Sausage tortilla roll ups
- Sausage-centered hamburger rolls
- Wurstfest sausage rolls