Scottish Sausage Crescents Recipes

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SAUSAGE CREAM CHEESE CRESCENTS



Sausage Cream Cheese Crescents image

In college, my next-door neighbor used to make these for study snacks. I never could get enough of them.

Provided by Redneck Epicurean

Categories     Lunch/Snacks

Time 27m

Yield 8 serving(s)

Number Of Ingredients 5

1 lb roll pork sausage (hot or mild)
1 (8 ounce) package cream cheese, softened
2 (8 ounce) cans refrigerator crescent roll dough
green onion (optional)
finely chopped mushroom (optional)

Steps:

  • Preheat oven to 375 degrees.
  • Scramble the sausage and crumble VERY well. Drain and rinse under running water to get rid of any excess grease. Wipe any grease out of the skillet and replace sausage on heat.
  • Add in cream cheese and any other ingredients you might like. Stir over low heat until cream cheese is melted and the whole mixture is blended well.
  • Unroll the crescents into triangles and place a small amount of filling in the center of the longest end. Roll, pinching the edges to seal in the filling and place on a lightly sprayed baking sheet.
  • Bake until golden brown, about 12-15 minute Watch carefully, so they don't burn.

HOMEMADE SCOTTISH SAUSAGE ROLLS



Homemade Scottish Sausage Rolls image

A Scottish recipe using beef instead of pork, to fill puff pastry to create incredibly delicious Sausage Rolls.

Provided by Cathy Stewart

Categories     Main Courses

Time 45m

Number Of Ingredients 9

one package puff pastry
1 lb (454 g) ground beef (you can still use pork or a mixture of beef and pork)
1 cup (250 ml) water or less
1 1/4 tsp salt
3/4 tsp black pepper
3/4 tsp coriander (dried, ground) do not use fresh cilantro
1/2 tsp nutmeg
1 cup (90 g) plain breadcrumbs (see my prior post on how to make your own- see notes)
1 slightly beaten egg white, to brush pastry

Steps:

  • In a large bowl, mix together the salt with all the spices and breadcrumbs. Add the ground beef, and about 1/2 cup of water. Using your hands, mix all the ingredients together until it has a meatloaf texture, adding water as needed. The sausage should hold together when squeezed, without being too wet.
  • Place the puff pastry on a clean counter, mat or board. Cut into rectangular(ish) pieces, they don't need to be exact, depending on the size of the rolls you want to make; from cocktail size to "man" size. Alternatively, you can make a long roll and then cut them into the size you desire.
  • Shape some meat into logs, and place close to one end of the pastry, but don't put too much meat or they will burst open when baking.
  • With your finger, lightly dampen one of the edges with a little water, seal shut, then crimp with a fork, as shown.
  • Place on a lined (Silpat, aluminum foil or parchment) edged baking tray, make three or four small cuts in the top of the pastry, and brush with a little beaten egg white.
  • Bake sausage rolls in preheated 400º F oven for about 25 minutes or until golden brown.
  • Serve with brown sauce (HP Sauce is my preference).

Nutrition Facts : Calories 150 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 20 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 2, Sodium 149 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

CRESCENT SAUSAGE ROLLS



Crescent Sausage Rolls image

This is my version of a recipe that was printed in recent magazine. I couldn't get that recipe to work for me; however, with a little patience this was the end result. The sausage I used was a pork and turkey sausage blend.

Provided by PaulaG

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb bulk pork sausage
1 garlic clove, minced
2 tablespoons chives, snipped
1/2 teaspoon dried basil
1 egg, lightly beaten (or egg substitute)
1 (8 ounce) package refrigerated crescent dinner rolls
1/2 cup sharp cheddar cheese
sesame seeds (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Brown the sausage and garlic, drain well.
  • Stir the snipped chives, basil and cheddar cheese into the drained sausage.
  • Line a cookie sheet with parchment paper and separate the crescent rolls into 4 rectangles.
  • Lightly roll the cresent rolls out, sealing at the perforations.
  • Brush each lightly with a portion of the beaten egg, top with sausage mixture and roll up from a long side.
  • If necessary, pinch seams to seal, brush with remaining egg, sprinkle with seasame seeds if desired and bake for 15 to 20 minutes.

Nutrition Facts : Calories 419.4, Fat 21.3, SaturatedFat 8.6, Cholesterol 149.3, Sodium 455.8, Carbohydrate 30.1, Fiber 2.2, Sugar 2.6, Protein 25.1

MAPLE SAUSAGE BREAKFAST CRESCENTS



Maple Sausage Breakfast Crescents image

These tasty rolls are perfect for brunch! The apple and maple add a little something extra! I often make the filling the night before - and chill - assembling my rolls in the morning - chilling the filling makes it less messy to work with.

Provided by pixiesmom

Categories     Breakfast

Time 45m

Yield 24 serving(s)

Number Of Ingredients 5

3 tubes crescent roll dough
1 (8 ounce) package cream cheese
1 lb bulk breakfast sausage
1 apple
1 tablespoon maple syrup

Steps:

  • Preheat oven to 375.
  • Brown sausage in a skillet until cooked through - add the cream cheese and maple syrup and stir until melted.
  • Peel and grate the apple - add to sausage mixture.
  • unroll the crescents and separate into triangles.
  • place 1 heaping tablespoon of filling on each roll and roll up pressing the sides in so that you have a pillow.
  • Bake for appx 15 minutes - until golden brown.

Nutrition Facts : Calories 115.7, Fat 8.9, SaturatedFat 3.9, Cholesterol 28.5, Sodium 193.6, Carbohydrate 3.9, Fiber 0.3, Sugar 1.3, Protein 4.8

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