Sausage Stuffed Crescent Cornucopias

Prep Time: 20 Min.
Total Time: 35 Min.
Servings: 8


  • 4 precooked breakfast sausage links, chopped
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 1/4 cup coarsely chopped sweetened dried cranberries
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 1 egg, slightly beaten


Serving Size: 1 Crescent

Calories 190, Calories from Fat 100, Total Fat 11g 18%, Saturated Fat 5g 24%, Trans Fat 0g 0%, Cholesterol 40mg13%, Sodium 330mg 14%, Total Carbohydrate 15g 5%, Dietary Fiber 0g 0%,Sugars 6g 6%,Protein 6g 6%,
% Daily Value*: Vitamin A2%, Vitamin C0%, Calcium6%, Iron 4%

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.


  1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In medium bowl, mix sausage, cheese and cranberries.
  2. Separate dough into 8 triangles. Slightly stretch shortest side of dough triangle. Gently press filling into tablespoon, and place at shortest side of triangle.
  3. Fold corner of dough over filling to make small cone to surround filling; press edge to seal.
  4. Wrap remaining point around front of filled crescent on cookie sheet. Press bottom layer of opening of dough cone to lengthen slightly.
  5. Add remaining filling to remaining crescents, dividing evenly. Curve tip of each crescent slightly for cornucopia appearance.
  6. Brush with beaten egg. Bake 13 to 15 minutes or until golden brown. Serve warm.