Ingredients
1/3 pound bulk pork sausage, cooked and drained1 teaspoon garlic powder1 teaspoon minced fresh parsley1/2 teaspoon grated Parmesan cheese1/4 teaspoon dried basil1 large egg, lightly beaten, divided1 tube (4 ounces) refrigerated crescent rolls1/2 cup shredded cheddar cheese
Preparation
In a small bowl, combine the sausage, garlic powder, parsley, Parmesan cheese, basil and 2 tablespoons beaten egg. Unroll crescent dough and separate into 2 rectangles. Place on an ungreased baking sheet; seal perforations.
Spoon 1/2 of the sausage mixture into the center of each rectangle. Sprinkle with cheddar cheese. Roll up from a long side; pinch seam to seal. Brush with remaining egg.
Bake at 350° for 15-20 minutes or until golden. Cut into slices; serve warm.
