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Sausage-Stuffed Crescent Cornucopias

Rated as 4.5 out of 5 Stars

"Using Pillsbury™ crescent rolls, you can make these awesome tasty cornucopias to serve as an appetizer or a side to your dinner."
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35 m servings 172
Original recipe yields 8 servings


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  1. Heat oven to 375 degrees F. Line large cookie sheet with cooking parchment paper. In medium bowl, mix sausage, cheese and cranberries.
  2. Separate dough into 8 triangles. Slightly stretch shortest side of dough triangle. Gently press filling into tablespoon, and place at shortest side of triangle.
  3. Fold corner of dough over filling to make small cone to surround filling; press edge to seal.
  4. Wrap remaining point around front of filled crescent on cookie sheet. Press bottom layer of opening of dough cone to lengthen slightly.
  5. Add remaining filling to remaining crescents, dividing evenly. Curve tip of each crescent slightly for cornucopia appearance.
  6. Brush with beaten egg. Bake 13 to 15 minutes or until golden brown. Serve warm.

Nutrition Facts

Per Serving: 172 calories; 9.9 14.4 5.4 35 299 Full nutrition

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Good. Mine weren't quite cornucopia looking, but tasted good. I served with scrambled eggs for breakfast. I think next time I will dot the filling with a scant 1/2 tsp. of pineapple-apricot p...

So yummy!!! I used sage sausage and they were a hit! Only difficult part was wrapping them haha