Ingredients
1/2
lb bulk chorizo pork sausage
1/2
cup chive & onion cream cheese spread (from 8-oz container)
1/2
cup shredded Cheddar cheese (2 oz)
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
Sour cream, chopped fresh cilantro, sliced green onions, as desired
Preparation
Heat oven to 375°F. In 10-inch nonstick skillet, cook chorizo over medium-high heat 4 to 5 minutes, stirring frequently, until cooked through; drain and cool 5 minutes. In medium bowl, mix chorizo, cream cheese spread and Cheddar cheese.
Unroll dough on work surface. Press into 12x8-inch rectangle. If using crescent roll dough, firmly press perforations to seal. With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.
Divide chorizo mixture evenly on center of each dough square. Bring 4 corners together to overlap slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Place on large ungreased cookie sheet.
Bake 11 to 15 minutes or until golden brown. Serve warm with remaining ingredients.
