Whether you’re in charge of bringing the stuffing or the dinner rolls to the holiday table, why not take advantage of this two-for-one deal? With sage sausage stuffed in a crescent roll, this pillowy tear-and-share is bursting with your favorite savory flavors of the season.


  • 8 oz bulk pork breakfast sausage
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 1/4 teaspoons dried sage leaves
  • 3/4 teaspoon dried thyme leaves
  • 2 tablespoons butter, melted
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls


  1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
  2. In 10-inch skillet, cook sausage, onion and celery over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain. Add 1 teaspoon of the sage and 1/2 teaspoon of the thyme; cook 1 minute. Remove from heat; transfer to medium bowl. Cool 10 minutes, stirring occasionally.
  3. In small bowl, mix melted butter with remaining 1/4 teaspoon sage and 1/4 teaspoon thyme.
  4. Separate each can of dough into 8 triangles. On wide end of each triangle, spoon 1 generous tablespoonful of the sausage mixture. Roll up, starting at wide end, gently wrapping dough around sausage mixture and rolling to opposite point. Tuck ends underneath to enclose filling.
  5. Arrange the stuffed crescents in 4×4 rows, 1/4 inch apart on cookie sheet.
  6. Brush top of each roll with butter mixture. Bake 15 to 18 minutes or until golden brown.

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