Sausage Creamy Rotel Rolls (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 can (10 oz) Rotel diced tomatoes with green chilies, thoroughly drained
02 - 8 oz cream cheese, brought to room temperature
03 - 1 lb breakfast sausage, cooked and broken into pieces
04 - 2 cans (8 oz each) store-bought crescent roll dough

# Instructions:

01 - Set your oven to 375°F and let it heat up.
02 - Mix the cooked sausage, softened cream cheese, and well-drained tomatoes and chilies in a big mixing bowl.
03 - Tear the dough into triangles, then slice each triangle lengthwise to get two smaller ones.
04 - Spoon the sausage mixture onto each small triangle and roll them up.
05 - Pop them in the oven for about 15 minutes or until they're nice and golden.

# Notes:

01 - Make sure the Rotel tomatoes are properly drained to avoid a soggy filling.
02 - The filling stays fresh in the fridge for up to three days if you make it ahead.
03 - Cutting the dough with a pizza cutter makes splitting the triangles super easy.
04 - You can enjoy these crescent rolls warm or even when they've cooled to room temperature.
05 - Want to lighten it up? Swap in turkey sausage or use lower-fat cream cheese and crescent rolls.

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