Sausage Crescent Cheese Balls

Happy Tuesday!  Sunday's Superbowl held no love for any of the residents at my Asylum so I didn't have a big to do.  No full spread of any kind, unusual.  Anyway we did enjoy Chicken Wings and some Sausage Crescent Cheese Balls.  And let me tell you I gave myself a stomach ache.  Ate way too much.  The recipe calls for spicy sausage but I prefer a more mild sausage.  The flour it calls for is very important because you are unrolling the crescent dough, flattening it out on say a large cutting board, then using a pizza cutter (or knife) cutting it into small squares so it is easy to distribute through the sausage and cheese mixture.  This is an important part of the recipe. I promise you will score with this one!  See you Thursday!

Sausage Crescent Cheese Balls

Ingredients

1lb bulk spicy sausage
2 cups shredded sharp Cheddar cheese (8 oz)

1/2 teaspoon dried rosemary leaves, crushed

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

2 tablespoons all-purpose flour

Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray with cooking spray.

In large bowl, mix sausage, cheese and rosemary; mix well using hands or spoon.Unroll crescent dough on work surface; coat each side of dough with 1 tablespoon flour. Using pizza cutter or knife, cut dough into about 1/4-inch pieces. Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended.


Shape mixture into 42 (1 1/4-inch) balls. Place in pan. Bake 15 to 17 minutes or until golden brown.