Some weeknights, I just don’t have the time to spend an hour in the kitchen making dinner. This recipe is a go-to on nights like those. It’s super-fast, budget-friendly, and easy enough for the kids to help with. These sausage wraps are also perfect to take for lunch the next day (not that we ever have leftovers). So, try them out next time you’re in a rush and let us know if you like them as much as we do!Jump to Recipe
For this recipe, you need a baking sheet, a pan or skillet, a mixing bowl, and a spatula. You also can use an ice cream scoop or melon baller to scoop the filling onto the dough. In the event, you don’t have some of the equipment listed above, I definitely have my favorites.
For instance, my favorite baking sheet is this one by Rachel Ray because it is a good value for a sturdy nonstick pan. Plus, the ledges make it easy to take out of the oven. When making this recipe, I used this large nonstick skillet. It comes in a set of two and is dishwasher safe! For my mixing bowl, I used the 2.5-quart glass Pyrex bowl from this set because it comes with a lid, which makes storing leftover filling a breeze. Finally, for my spatula, I used the solid wooden one from this set. I almost always use these wooden utensils when cooking because of how sturdy they are (and cheap too)!
When making sausage wraps, the quality of ingredients is left entirely up to you, the chef. For this batch, I used low-quality sausage and Great Value brand crescent rolls and still ended up with a delicious and filling meal. However, using high-quality ingredients (such as a homemade crescent dough and pork sausage from a meat market) can easily make this meal something of restaurant quality. Also, the spices play a major role by creating depth and dimension (look here to have spices delivered directly to your door). Finally, the optional addition of spinach provides a healthy twist.
To assemble these sausage wraps, simply unroll your crescent dough and separate the triangles from one another. If you are using homemade dough, cut it into thin triangles. Then scoop some filling onto your dough. I like to make a thin layer that covers the entire triangle except for the edges (see image below). Finally, place another dough triangle on top and seal the seams. You can do this with your hands, a fork, or add some melted butter to fuse the two pieces of dough together.
- Baking Sheet
- Parchment Paper
- Wooden Spatula
- Pyrex Glass Bowl Set
- 1 tube Ground pork sausage
- 1 package Cream cheese
- 2 cans Crescent rolls
- Original Tony Chachere's seasoning (or any other seasoning you like)
- 1 tbsp Minced Garlic (optional)
- Spinach (optional)
- Start by browning the pork sausage in a skillet with your wooden spatula. The burner should be on medium heat, and this should take around 10 minutes.
- At the same time, unpackage the cream cheese, place it in a large glass Pyrex bowl (I like using the ones with lids so you can easily store leftovers), and season as you like. For this batch, I used a good bit of minced garlic and Tony Chachere's.
- Preheat your oven to the temperature recommended for your crescent rolls. This is usually 375 degrees.
- Once the sausage is fully brown, pour it into the bowl with the cream cheese, and mix the two together while the sausage is still hot.
- If you are choosing to add spinach, wilt it slightly in the skillet and add it to your glass bowl as well.
- Next, place parchment paper on a baking sheet and unroll and separate your crescent triangles.
- Lay the dough flat, spoon a small amount of the sausage and cream cheese mixture onto the dough, and add another dough triangle on top to form a pocket.
- Repeat this process until all dough is used. You will most likely have leftovers of the filling that can be stored in the fridge and eaten later. It's delicious by itself!
- Finally, cook the wraps until they are golden brown, cool, and serve!
If you tried this recipe, let us know in the comments below how you like your final result. And remember, Stay Sour
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