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Preheat oven to 375°F. Line a baking sheet with parchment paper.

In a large skillet over medium heat, cook the chicken or turkey sausage, breaking it up with a spoon, until no longer pink. Drain any excess grease and transfer the cooked sausage to a medium bowl.

To the bowl with the sausage, add the softened cream cheese, shredded mozzarella cheese, chopped green onions, garlic powder, and black pepper. Mix until all ingredients are well combined.

Unroll the crescent dough and separate it into 8 triangles. Spoon a generous amount of the sausage and cream cheese mixture onto the wide end of each crescent triangle.

Starting from the wide end, roll up each crescent triangle towards the pointed end, enclosing the filling. Place the rolled crescents on the prepared baking sheet.

In a small bowl, whisk together the large egg and water to create an egg wash. Brush the tops of the crescents with the egg wash.

Bake for 15-18 minutes, or until the crescents are golden brown and puffed. Let cool slightly before serving. Garnish with fresh chopped parsley.


Preheat oven to 375°F. Line a baking sheet with parchment paper.

In a large skillet over medium heat, cook the chicken or turkey sausage, breaking it up with a spoon, until no longer pink. Drain any excess grease and transfer the cooked sausage to a medium bowl.

To the bowl with the sausage, add the softened cream cheese, shredded mozzarella cheese, chopped green onions, garlic powder, and black pepper. Mix until all ingredients are well combined.

Unroll the crescent dough and separate it into 8 triangles. Spoon a generous amount of the sausage and cream cheese mixture onto the wide end of each crescent triangle.

Starting from the wide end, roll up each crescent triangle towards the pointed end, enclosing the filling. Place the rolled crescents on the prepared baking sheet.

In a small bowl, whisk together the large egg and water to create an egg wash. Brush the tops of the crescents with the egg wash.

Bake for 15-18 minutes, or until the crescents are golden brown and puffed. Let cool slightly before serving. Garnish with fresh chopped parsley.
