The Soup Diva

Adapted from my friend and co-worker Charlotte’s recipe, these have become our Thanksgiving morning breakfast tradition, along with caramel coffee,* because the ingredients evoke a sausage apple stuffing (that’s my rationale, anyway!)

• 2 cans crescent rolls
• 1 lb pork sausage
• 8 oz cream cheese
• 1/2 cup shredded cheese (any variety)
• 1 tsp sage
• 1/2 tsp ground mustard
• Dash of hot sauce and/or red pepper flakes (optional)
• Apple butter or honey mustard (for dipping if desired)

Brown and drain sausage. Stir in seasonings and cream cheese; when cream cheese is fully incorporated, stir in shredded cheese. Spoon about 2 tbsp into each crescent roll, fold in sides and roll as usual so that filling is tucked inside. Bake 350 degrees 10-13 minutes, until golden. Serve with apple butter or honey mustard if desired.

*For caramel coffee: squeeze or spoon caramel sauce into the bottom of a large mug (at least enough to cover the bottom; for me, it’s about 1/2″ because I like my coffee sweet!) Pour in coffee as usual. Top with whipped cream. Stir before drinking.