1 pound breakfast Sausage
1 can (8 oz.) crescent roll dough

Remove the crescent roll dough from the can. Do not separate rolls. On top of a piece of plastic wrap or aluminum foil, pinch the triangles together and then pinch the rectangles together to form a long rectangle that is about 12 x 3 inches. Carefully spread the sausage in an even layer over the dough.  Roll the dough lengthwise to form a long roll.  Wrap in the plastic wrap or foil. Refrigerate for 1 to 2 hours.

Preheat oven to 350°F.  Using a serrated knife, cut dough into 1 inch thick slices. Place on ungreased baking sheet. Bake 15 to 20 minutes, or until the sausage is cooked through.   Drain off any juices.  Serve hot.  Refrigerate leftovers.

Makes 48 appetizers

Serving suggestion: This recipe may be doubled. Product may be frozen after slicing. When ready to serve, thaw slices in refrigerator and bake