8 ounces cream cheese, softened to room temperature
1 can (10 ounces) Rotel diced tomatoes with green chilies, drained well
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
1 can (8 count) refrigerated crescent rolls
Instructions
Cook Sausage: Heat a large skillet over medium heat. Add sausage and cook for 6-8 minutes, breaking into crumbles, until browned and cooked through. Drain excess grease.
Make Filling: Reduce heat to low. Add softened cream cheese and stir until melted and combined. Add drained Rotel, parsley, and cilantro. Mix well and remove from heat. Let cool for 5 minutes.
Preheat Oven: Set oven to 375°F. Line a baking sheet with parchment paper.
Prepare Rolls: Separate crescent dough into 8 triangles. Place 2-3 tablespoons of filling on the wide end of each triangle.
Roll and Arrange: Roll each triangle from wide end to point, enclosing the filling. Place seam-side down on prepared baking sheet, spacing 2 inches apart.
Bake: Bake for 12-15 minutes until golden brown and puffed.
Cool and Serve: Let rolls cool on baking sheet for 3-5 minutes before serving.