Sausage and Roasted Chestnut Crescent Rolls  

Sausage and Roasted Chestnut Crescent Rolls  These Sausage and Roasted Chestnut Crescent Rolls work well as an appetizer for any gathering.

Sausage and Roasted Chestnut Crescent Rolls  
Makes 16
  • ½ pound ground sage breakfast sausage
  • 4 ounces cream cheese
  • ⅓ cup chopped roasted chestnuts
  • 2 (8-ounce) cans refrigerated crescent rolls
  • 8 slices provolone cheese, halved
  • 1 large egg white
  • 16 small fresh sage leaves
  1. Preheat oven to 350°. Line 2 baking sheets with parchment paper.
  2. In a medium saucepan, cook sausage over medium heat until browned and crumbly. Add cream cheese, stirring until melted. Stir in roasted chestnuts. Remove from heat; let cool.
  3. On a lightly floured surface, unroll crescent roll dough; separate at perforations. Place provolone down center of each triangle. Spoon 1 to 2 tablespoons sausage mixture down center of each. Roll up dough, jelly roll style; pinch seam to seal. Place on prepared pans. Brush with egg white. Place a small sage leaf in center of each roll.
  4. Bake until golden brown, 11 to 12 minutes. Serve warm.

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