Flaky Sausage Rolls (Print Version)

# Ingredients:

→ Filling

01 - 1 teaspoon thyme, dried
02 - 1/4 teaspoon ground black pepper
03 - 8 oz cream cheese, cut into cubes
04 - 24 oz pork sausage, ground
05 - 1/2 teaspoon oregano, dried
06 - 1/2 teaspoon smoked paprika
07 - 2 teaspoons onion powder
08 - 2 teaspoons garlic powder

→ Assembly

09 - 1 egg, large (for brushing)
10 - Two 8-ounce cans refrigerated crescent rolls

# Instructions:

01 - Crumble and cook sausage in a pan. Pour off grease, then mix in soft cream cheese and spices until smooth.
02 - Shape crescent roll dough into flat rectangles. Pinch and press the seams so it's smooth. Spread the sausage-cheese mix evenly over the top.
03 - Roll the dough into logs from one long edge to the other. Chill in the fridge for half an hour while wrapped up.
04 - Cut the chilled logs into 1/2-inch slices. Brush each one with egg and then bake at 375°F for about 15-20 minutes until golden brown.

# Notes:

01 - If available, crescent dough sheets work too
02 - Keep dough in the fridge until you're ready to roll it
03 - Let cream cheese get soft before mixing for easier blending

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