This recipe can be cut in half. We also used this filling for the Sausage Mushroom Caps, so one package of Crescent Dough can be made and you can use the rest for the mushrooms.
Approx. 36 pieces
12 oz. Palmetto Cheese Original, Jalapeno, or Bacon
1 Cup Swiss Cheese, shredded
1 Pound Breakfast Sausage, cooked and drained
1/2 Cup Green Onions, chopped
8 oz. Cream Cheese
2 pkg Pillsbury Crescent Roll Dough
Brown off the breakfast sausage and then drain it of excess oil and cool.
Combine Palmetto Cheese, Swiss cheese, cooked sausage, green onions, and cream cheese. Stir to combine.
Unroll the Crescent Roll Dough until flat. Press out lightly with a rolling pin. If you use the regular Crescent Roll dough instead of the sheets, make sure to press the seams together prior to cutting your rows
With a knife or pizza cutter, cut into 6 rows by 3 rows to make 18 squares.
Add a Tablespoon of filling in the center of each piece of dough.
Bring the corners of the dough to the center and pinch to seal.
Place bundles on a baking sheet.
Continue until all of the bundles have been made.
Bake at 375F for 15 minutes or until golden brown.