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