Now in my later years I have managed to make this concoction a bit healthier by using reduced fat ingredients. Now, before you scoff my absurdity and return to checking your Facebook page, keep an open mind. I am no fan of less than full fat when it comes to dairy or pork, but this recipe does alright. I've never used fat free cream cheese due to concerns about the higher water content making things soggy, but if you're game, I say give it a whirl. Jimmy Dean makes a reduced fat mild sausage that is just as tasty as the original. I've only found it at WalMart and Tom Thumb.
Sausage Roll
1 lb of ground pork sausage; regular, reduced fat, hot, or mild, your choice
8 oz. pack of cream cheese; regular or 1/3 less fat
1 roll of crescent rolls; regular or reduced fat
Garlic Powder
Black Pepper
Preheat the oven to 350, or the recommened temp on the crescent roll package.
Brown the sausage in a skillet, making sure to crumble into small pieces as it cooks. Drain on a paper towel if you're disgusted by the grease (I almost never do this). Return the sausage to the skillet, reduce heat to low, and add the cream cheese. Stir together until the cream cheese is thoroughly blended with the sausage. Remove the pan from the heat and let it sit while you prepare the crescent rolls.
Spray a cookie sheet with nonstick spray in the area where you will place the rolls. Avoid spraying the entire pan because that stuff is hard to remove once baked on. Roll out the crescent rolls in one sheet. Push the perforated edges together so that it is a seamless sheet of dough.
Spread the sausage and cream cheese mixture along the middle of the dough sheet. Sprinkle with garlic powder and pepper.
Wrap the dough around the filling and form into a log. Bake according to the crescent roll package directions. You may need to add a few minutes if it is not golden brown. Don't let it go too long or the bottom will burn.
Allow it to cool for five minute if you can and then slice into 2 inch portions and get your cardiologist on speed dial. Enjoy!
