Ingredients:
1 lb. bulk venison sausage
1 tube (8 oz.) refrigerated crescent rolls
5 eggs
2 tbsp. milk
8 oz. cream cheese
1 cup shredded cheese
Directions:
Preheat oven to 350 degrees or grill if cooking in cast iron.
In a large skillet over medium heat, cook sausage until it is browned and crumbled. Drain any excess grease and set aside.
Unroll the crescent roll dough and separate into triangles. Lay the triangles flat on a clean surface.
Place a small amount of cooked sausage and shredded cheese on the wide end of each crescent roll triangle. Roll each triangle tightly, starting from the wide end and rolling toward the pointed tip to encase the filling.
Arrange in baking dish. Bake until crescents golden brown.
