Iowa Party Bites: The Ultimate Appetizer for Any Gathering (Print Version)
Flaky crescent dough wrapped around creamy sausage and cheddar filling, baked into warm two-bite party snacks.
# Ingredients:
For the filling
01 -
1 lb (450 g) bulk pork breakfast sausage, mild or hot
02 -
8 oz (225 g) cream cheese, softened
03 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
04 -
2 tablespoons ranch seasoning mix
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon smoked paprika
07 -
1/4 teaspoon black pepper
08 -
2 tablespoons thinly sliced green onions, plus more for garnish
For the dough
09 -
2 cans (8 oz each, 225 g each) refrigerated crescent dough sheets or crescent roll dough
10 -
1 large egg
11 -
1 teaspoon water
For serving
12 -
Ranch dressing, honey mustard, marinara, or barbecue sauce
# Instructions:
01 -
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
02 -
Cook the sausage in a large skillet over medium heat, breaking it into fine crumbles, until fully cooked and no pink remains. Drain off excess fat.
03 -
Remove the skillet from the heat. Stir in cream cheese, cheddar, ranch seasoning, garlic powder, smoked paprika, black pepper, and green onions until creamy and evenly mixed. Cool for 10 minutes.
04 -
Unroll the crescent dough. If using perforated crescent rolls, press the seams closed. Cut the dough into 24 squares.
05 -
Place about 1 tablespoon filling in the center of each square. Fold the corners over the filling and pinch the seams closed. Place seam side down on the prepared baking sheets.
06 -
Beat the egg with 1 teaspoon water. Brush the tops lightly, then bake for 13-16 minutes until puffed, golden, and hot in the center.
07 -
Let the bites rest for 5 minutes. Garnish with extra green onions and serve with your choice of dipping sauces.
# Notes:
01 -
Makes about 24 bites, or 12 appetizer servings.
02 -
The filling can be cooked and refrigerated up to 24 hours ahead.
03 -
Best served warm, but still good at room temperature for a short party window.