Ingredients
1 lb. Hot Italian sausage, casings removed
8 oz. Velveeta, cubed
4 oz. cream cheese, softened
1/3 c. sour cream
1 tsp. Worcestershire sauce
1 tsp. onion powder
1/2 tsp. Ground sage
2 tubes crescent rolls
6 slices Muenster cheese, halved
1 large egg beaten with 1 tbsp. water (egg wash)
1 tbsp. Chopped chives
Preparation
Step 1Preheat oven to 375° and line a large baking sheet with foil. Step 2In a large skillet over medium heat, add sausage and cook, breaking up the meat with a wooden spoon, until golden and cooked through, about 8 minutes. Turn heat to low and stir in Velveeta, cream cheese, sour cream, Worcestershire, onion powder, and ground sage. Stir until everything is melted and well-mixed, about 5 minutes, then remove from heat. Step 3Unroll crescent rolls, separating each triangle. Arrange rolls in a sunburst pattern, with pointed ends of the triangles facing outward. Step 4Spoon dip mixture onto the bottom of the crescents. Drape with Muenster slices, then fold triangle tips over filling and tuck under itself, forming a ring. Step 5Brush the dough with egg wash and sprinkle with chives. Step 6Bake until dough is golden and the cheese is melty, about 18-20 minutes.
