Debbie's StoryFound this recipe in a Taste of Home magazine. As the recipe states, these are "loaded with sausage and cheese, plus their crescent roll base makes preparation a snap."
I've tried them. They are yummy!
bulk hot italian sausage
dried minced onion
crescent rolls (8 count)
eggs, lightly beaten
(8 oz) swiss or cheddar cheese, grated
(8 oz) cottage cheese
grated parmesan cheese
1In a large skillet, brown sausage and onion over medium heat for 4-5 minutes or until meat is no longer pink; drain. Stir in chives.
2On a lightly floured surface, unroll crescent dough into one, long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottom and up the sides of greased miniature muffin cups. Fill each with about 2 teaspoons of sausage mixture.
3In a large bowl, combine eggs and cheeses. Spoon 2 teaspoonfuls over sausage mixture. Sprinkle with paprika.
4Bake at 375 degrees for 20-25 minutes or until knife inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.