Sausage Cream Cheese Dill Bake
- 1 pound sausage
- 8 ounces package cream cheese
- 2 packages refrigerated crescent roll dough
- 1/2 teaspoon dried dill or 1 tsp fresh dill, a bit to sprinkle on top.
- 1/4 teaspoon cayenne pepper, plus a bit to sprinkle on top
- Parchment paper
- Flour for dusting parchment
- Put sausage in a large skillet and brown over medium heat. Drain fat and stir in cream cheese, dill and cayenne pepper.
- Lightly dust parchment paper with flour. Place 1 package of dough on parchment and roll of into a 9x13" rectangle, pinching perforations together to make a uniform dough. Spoon half of sausage mixture into a rectangle in the middle, leaving about 3" on all sides. Starting at a corner, fold dough over the short end of the log, making a triangle. Repeat with each corner, pinching dough together to seal well. Then fold the long sides over the top and pinch to seal.
- Put another lightly floured sheet of parchment over top of log and flip upside down. Sprinkle the top with dill and cayenne, then fold parchment around it, wrap well in foil and freeze.
- Preheat oven to 375, remove from fridge, unwrap and place parchment paper and roll on an un greased sheet pan. Bake in top third of oven 12-15 minutes until golden brown and your kitchen smells amazing. If not frozen, bake 6-8 minutes.
sausage, cream cheese, crescent roll, dill, cayenne pepper, paper, flour
Taken from food52.com/recipes/65841-sausage-cream-cheese-dill-bake (may not work)