Sausage Velveeta Ring

Sausage Velveeta Ring

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:

1. Preheat the oven to 375 F and line a large baking sheet with foil.
2. 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.
3. 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.
4. Unroll crescent rolls, separating each triangle. Arrange triangles in a sunburst pattern, with pointed ends of the triangles facing outward.
5. 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.
6. Brush the dough with egg wash and sprinkle with chives.
7. Bake until dough is golden and the cheese is melty, about 18-20 minutes.