SAUSAGE SNACK WRAPS (using sausage links)
Makes 48

2 cans (8 oz. each) Pillsbury crescent roll dough
48 fully cooked small smoked sausage links

Heat oven to 375 degrees F.

Separate dough into 8 triangles. Cut each triangle lengthwise into thirds.

Place sausage on shortest side of each triangle. Roll up from shortest side to opposite point.

Bake on ungreased cookie sheet for 12 to 15 minutes.

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SAUSAGE CRESCENT SQUARES (with cream cheese)

1 lb. bulk pork sausage
1 (8 oz.) pkg. Philadelphia cream cheese
1 tube crescent roll dough

Preheat oven to 350 degrees F.

Brown sausage; drain. Stir in cream cheese.

Press one rectangle (4 division) in buttered baking dish. Spread sausage mixture over crescent rolls. Top with remaining rectangle crescent rolls on top.

Bake at 350 degrees until crust is golden brown.

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SAUSAGE SWIRLS
Makes 32 swirls

SWIRLS:
2 cans (8 oz. each) crescent roll dough
1 lb. bulk pork sausage (mild, hot, or sage)

TOPPINGS:
Hot mustard
Pepper jelly
grated sharp Cheddar cheese

Preheat oven to 375 degrees F.

Separate crescent rolls into rectangles; spread with a thin layer of uncooked sausage.

Top each rectangle with either 2 teaspoons mustard, 1 tablespoon jelly, or 2 tablespoons cheese. Roll (from short end); chill until firm.

Slice each roll into 4 slices. Place on ungreased baking sheet.

Bake for 15 to 20 minutes, or until golden brown. Serve hot.