- 4 precooked breakfast sausage links, chopped
- 1/2 cup shredded Cheddar cheese
- 1/4 cup coarsely chopped sweetened dried cranberries
- 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
- 1 egg, slightly beaten
- Heat oven to 375 degrees F. Line large cookie sheet with cooking parchment paper. In medium bowl, mix sausage, cheese and cranberries.
- Separate dough into 8 triangles. Slightly stretch shortest side of dough triangle. Gently press filling into tablespoon, and place at shortest side of triangle.
- Fold corner of dough over filling to make small cone to surround filling; press edge to seal.
- Wrap remaining point around front of filled crescent on cookie sheet. Press bottom layer of opening of dough cone to lengthen slightly.
- Add remaining filling to remaining crescents, dividing evenly. Curve tip of each crescent slightly for cornucopia appearance.
- Brush with beaten egg. Bake 13 to 15 minutes or until golden brown. Serve warm.