Sausage Rolls with Arugula: A Fun Crescent Roll Recipe!

These easy Sausage Rolls with Arugula made with crescent rolls are perfect for dinner or parties!

Do you like to have pseudo party food for dinner sometimes? I really do, as often as possible actually. That’s why I have dinner recipes like Veggie Loaded Nachos and Hearty Hot Spinach Dip because they eat like a meal but make me feel like I’m doing something more fun than eating dinner at home (again). Sticking with that theme, today I’m bringing you these easy, fun, and scrumptious sausage rolls. You only need four ingredients to whip these babies up, and they are perfectly suited for party food or dinner! I had leftover garlic and herb Rondelé cheese from the Gnocchi in Tomato Cream Sauce I made a couple weeks ago, and this turned out to be a really tasty way to use it. The only thing I would change about this recipe next time is to slice the sausage into bites instead of using the large piece because it was a little challenging to bite without pulling the entire sausage out of the middle. Otherwise, these sausage rolls will be a regular guest at our house!

Sausage Rolls with Arugula

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These easy sausage rolls work well as an appetizer or dinner!

• Total Time: 25 minutes
• Yield: 2-4

Ingredients

• 1 can crescent roll dough
• 2 fully-cooked chicken sausages sliced into half circles (I used spinach and fontina sausage)
• 1/2 c. garlic and herb cheese spread or substitute onion chive cream cheese
• 1 1/2 c. arugula

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Instructions

1. Preheat oven to 400 degrees F.

2. Unroll crescent roll dough, and divide dough into eight triangles. Spread about a tablespoon of cheese spread down the center of each triangle, evenly arrange arugula leaves over the cheese, and place sausage over the greens. (You can use a large piece of sausage as shown or bite-sized pieces).

3. Fold two corners to the center, and pinch to seal.

4. Place sausage rolls on a baking sheet lined with a silicone mat or parchment paper, and bake 15-18 minutes or until golden brown. Serve warm.

• Author: Andi
• Prep Time: 10
• Cook Time: 15