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Sausage and Roasted Chestnut Crescent Rolls  

Makes 16
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Ingredients Method

Ingredients
  

  • ½ pound ground sage breakfast sausage
  • 4 ounces cream cheese
  • ⅓ cup chopped roasted chestnuts
  • 2 8-ounce cans refrigerated crescent rolls
  • 8 slices provolone cheese halved
  • 1 large egg white
  • 16 small fresh sage leaves

Method
 

  1. Preheat oven to 350°. Line 2 baking sheets with parchment paper.
  2. In a medium saucepan, cook sausage over medium heat until browned and crumbly. Add cream cheese, stirring until melted. Stir in roasted chestnuts. Remove from heat; let cool.
  3. On a lightly floured surface, unroll crescent roll dough; separate at perforations. Place provolone down center of each triangle. Spoon 1 to 2 tablespoons sausage mixture down center of each. Roll up dough, jelly roll style; pinch seam to seal. Place on prepared pans. Brush with egg white. Place a small sage leaf in center of each roll.
  4. Bake until golden brown, 11 to 12 minutes. Serve warm.