These Three Ingredient Crescent Sausage Bites are a crowd favorite because they are delicious and easy to prepare. The combination of the juicy sausage with crispy crescent rolls creates an irresistible appetizer. Although nobody knows where it came from, this dish has become a staple at many parties due to its simplicity and amazing taste.

There are many ways you can serve these tasty treats that will take your meal up a notch or two. A zesty mustard dip or spicy barbecue sauce would be great accompaniments for Crescent Sausage Bites. These condiments add another dimension of flavor to already flavorful pieces of meat. Alongside warm, rich bites, consider serving crunchy veggies such as celery sticks, carrot sticks or cherry tomatoes for some refreshing contrast. If you’re looking to balance out your dinner with healthier options try serving a crisp green salad or creamy coleslaw with these yummy Crescent Sausage Bites.

Ingredients:

– Two packets of refrigerated crescent roll dough
– One pound of sausage (either mild or spicy)

8 ounces of soft serve yogurt

Here’s a tip: use turkey sausage for Christmas! If you’re serving brunch, make sure to get breakfast sausage. This recipe is very easy to adjust!

Instructions:

1. Preheat the oven to 375 degrees.

2. Brown and drain the sausage in a pan. You can season the meat with some salt and pepper if you’d like. Then melt the cream cheese.

3. Grease a baking sheet, and lay down one sheet of crescent roll, leaving a half-inch border around the edges.

4. Spread the sausage mixture on top of the dough then put another sheet of crescent roll on top.

Cook chicken in a pan along with some chopped onions and carrots.

When you have added both the onions and the carrots, turn down the heat to medium. Continue cooking while stirring occasionally as soon as the chicken starts browning and carrots along with onions begin caramelizing.

Braise chicken in onion, carrot, capers, olives and raisins.

Bring to boil then add almonds, raisins, capers, pine nuts, and olives. Pour half a cup of vin cotto after giving it a quick stir. Scrape browned bits at the bottom while deglazing the pan with reducing liquid by half. Throw in leftover vin cotto then bring to boil.

Sauté chicken in a wine sauce with chopped onion, carrot, capers and raisins.

Combine sugar and vinegar in a small bowl; mix well. While stirring pour mixture into pan. The sauce will coat as it becomes less watery. Season with salt from the sea and pepper that has just been ground.