By Paula Deen
- 2 8-ounce cans refrigerated crescent dinner rolls
- 1 pound mild for kids, hot for adults, or sage if you prefer ground sausage
Separate 1 can of dough and form into 4 rectangles. Firmly press the perforations to seal. Take the uncooked sausage and cut it into 8 chunks. Using 4 chunks of the sausage, spread each of the rectangles with a think layer (about 1/8 inch thick). Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining sausage. Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes. then cut each roll into 4 slices.
When ready to bake, preheat the oven to 375 degrees F. Place the sausage swirls 1/2 inch apart on ungreased baking sheets. Bake for 18 to 20 minutes, until golden brown and the sausage is thoroughly cooked.