Take-out Tuesday, Sausage, Cheese & Prosciutto Spirals
There are a zillion, literally, a zillion recipes for 3 ingredient sausage crescent roll bake
Some are baked in a rectangular dish, others are baked in rolls or bites, but the ingredients are always the same
Sausage, Crescent Roll dough and cream cheese
hmmmm…
I decided to make it just a little more exciting
But it’s still just as simple to make
Spread cream cheese on crescent roll dough, top it with sausage and sharp white cheddar, and finally with thin slices of prosciutto
The large slices of prosciutto help hold the looser ingredients while you roll the dough into a log
Roll as tightly as possible and if the dough tears, just pinch it back together
Wrap the roll in the parchment paper you assembled it on and refrigerate for a few hours. If you are in a hurry you can stick it in the freezer for 30 minutes. Chilling makes it much easier to slice
The easiest way to slice a filled log like this is to cut it in half, then in half again, and proceed until it is all sliced. This keeps it from falling apart
Place in a greased baking dish with a little room for expansion during baking
Top each slice with a teaspoon of Italian dressing, bottled or homemade
Bake at 350 for 25 minutes or until golden
I cut my roll into 16 slices, but cut it into thicker slices if you prefer
This recipe is so versatile, you can serve these literally any time, for any occasion, breakfast, brunch, lunch, tea, tailgating, appetizer, with a salad or soup for supper…
Sauage, Cheese & Prosciutto Spirals
Ingredients
- 1 can 8 ct. crescent roll dough or 1 crescent roll sheet
- 1/2 lb. Italian or breakfast sausage cooked and crumbled
- 3-4 oz. whipped or spreadable cream cheese
- 1-2 oz. thin slices prosciutto
- 2 oz. sharp white cheddar grated
- 1/3 cup Italian dressing {I used Ken’s Zesty Italian}
Instructions
- Unroll dough and place on a large piece parchment paper. Press perforations to seal dough into 1 solid sheet.
- Spread evenly with cream cheese.
- Top with sausage and then sprinkle with white cheddar.
- Top everything with prosciutto slices.
- Roll up, starting with long side, into a roll, carefully keeping everything tucked in. Pinch any torn dough areas. Wrap roll in the parchment paper and refrigerate for several hours or freeze for 30 minutes.
- Slice chilled dough, beginning in the middle and slicing in sections. Slice into 8 pieces, 12 pieces or 16 pieces. Place slices cut side up in greased baking pan, with a little space in between for expansion. Spoon dressing on each slice.
- Bake at 350 for 25 minutes or until dough is golden.
- Serve warm. Slices will firm slightly upon cooling.
Enjoy!
🥐 🐷 🧀 🥐
I will be joining these fabulous parties and blogs:
Dishing it & Digging it, Between Naps on the Porch, Make it Pretty Monday
Cooking and Crafting with J&J, Celebrate and Decorate,
Delicious Dishes Recipe Party Oh My Heartsie Girl Full Plate Thursday
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This recipe is going in my lake file. It would be delish and pretty easy to make ahead and bake off a bit later. Thanks for this one.
I hope you enjoy it Jeanie, guys love it because it’s full of meat 🙂
I love the easiness of this dish, Jenna. This would be good anytime, anyplace. Thanks for sharing. We are having terrible weather all week, did you escape most of it on the coast?
It looks rough up there this morning, and yes it is beautiful here, and beautiful all weekend except for a few light showers late yesterday afternoon, we really couldn’t believe it!! Stay safe and dry Pam…
Jenna you are so full of surprises…what a great idea.
Looks luscious, Jenna! A great idea! Are you OK with Alberto in your neighborhood?
Rosie
Alberto totally missed us on the coast luckily, but our other home bore heavy winds and rain in Birmingham, lots of power outages and downed trees. I hope this isn’t the beginning of a rough hurricane season!
I like making something like this and freezing to have on hand for a spur of the minute happy.
good idea!
Oh yes please!
Sounds good to me! Pinned! 😁
They’re good leftover too Cyndi, just microwave to reheat…
Jenna, I can’t believe there are a zillion recipes and I’ve never, ever had one. We are invited to a friends and he asked me to bring an appetizer…guess what I’m taking. 😀 BTW, do they stick together if they are too close while baking or do they come apart ok if they end up touching?
sorry I’m late to reply Karen, they just need a little room to expand, but not too much…
Thank you Jenna.
What a great recipe Jenna these are very special little spirals! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen