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Sausage Roll-Ups

(6 Votes)
Sausage Roll-Ups
SERVES
16
COOK TIME
20 Min

Need a last-minute appetizer to add to your holiday spread? These Sausage Roll-Ups fit the bill! Just be sure to make lots of them, cause these disappear almost as fast as you can make them!

What You'll Need:
  • 2 packages (8 ounces each) refrigerator crescent rolls (16 rolls)
  • 1 package (8 ounces) brown 'n' serve sausages (8 sausages)
  • 6 thin slices Swiss cheese
What To Do:
  1. Preheat the oven to 375F.

  2. Separate the crescent rolls into triangles. Cut each sausage in half; cut the cheese slices into thirds. Wrap each sausage half in a piece of cheese (you'll have two extras), then in a crescent roll, overlapping ends and sealing completely.

  3. Place on an ungreased cookie sheet and bake until golden brown, 12 to 15 minutes.

Notes

Try using 1 package (8 ounces) of cocktail franks instead of sausage (they don't have to be cut in half). And for a bit more snap, try adding a dab of mustard on each one before wrapping in the crescent roll!

Nutritional InformationShow More

Servings Per Recipe: 16

  • Amount Per Serving % Daily Value *
  • Calories 141
  • Calories from Fat 81
  • Total Fat 9.0g 14 %
  • Saturated Fat 4.4g 22 %
  • Trans Fat 0.0g 0 %
  • Protein 3.8g 8 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 9.7mg 3 %
  • Sodium 243mg 10 %
  • Total Carbohydrates 12g 4 %
  • Dietary Fiber 0.0g 0 %
  • Sugars 3.2g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I've made these as a quick grab and go breakfast and after school snack for my son many times. He cannot get enough of them! He likes to dunk them in either ketchup or maple syrup. As long as you use sausages that are fully cooked, you don't have to worry about the crescent coating getting greasy!

I've made a similar recipe using hit dogs... Cut the crescent roll dough in strips and wrap it around the hot dog the bake til the crescent dough is golden brown. They are yummy! Can cut the dogs to bite size and wrap them to make hors douerve sized bites too!

LOVED THIS!! SIMPLE CHANGE FROM PIGS IN A BLANKET, BUT EQUALLY TASTY!!!

sure want to try them may add little garlic

too many recipes with cheese.

Then don't make the recipe!!

You just wanted to see your pseudonym in print. Leave the stinkin cheese out if you don't want it. I wouldn't use Swiss but I'm not COMPLAINING about something that I don't even HAVE to read and that is a free and MUCH appreciated service to those of us who want new recipes.

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