Crescent roll dough, full batch (If you do not have the time or inclination to make the homemade dough, you can use canned crescent rolls. You’d probably need 2 or 3 cans.)
1lbbulk pork sausage, fully cooked and drained
8ozcream cheese, softened
1 1/2cupshredded cheddar cheese
1/4cupsliced green onions (green parts only)
1tspgarlic powder
1tspgarlic powder
1tspsalt
1/2tspblack pepper
Instructions
Prepare and let dough rise fully. Divide into 7 portions.
In a large mixing bowl, combine fully cooked sausage, cream cheese, shredded cheddar cheese, green onions, and seasonings. Stir to combine well.
Roll out one portion of dough at a time on a floured surface. Roll into a rectangle about 1/4 inch thick. Divide dough into six or eight sections.
Place about 1 tablespoon of the sausage mixture into the center of each section of dough. Fold over the dough and trim of extra edges. Seal the seams with a fork. Continue this process with the remaining sections and portions of dough.
Bake at 375 degrees for 15-18 minutes, or until lightly browned on top.
Notes
*I baked these fully before freezing. To reheat, do not thaw first. Just place desired number of turnovers on a cookie sheet and bake at 350 degrees until heated through.