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Preheat oven to 375 degrees F. Cook sausage in a large nonstick skillet until browned all over, breaking up the meat as it cooks. Drain fat and clean skillet. Return skillet to stovetop over medium heat. Melt butter then add onion, carrots and celery. Stir in fresh herbs and return sausage to the skillet. Season mixture with salt and pepper. Remove skillet from heat to let mixture cool slightly. Meanwhile, cut crescent roll triangles into thirds then roll each piece into a bowl. In a large bowl, combine crescent roll balls with sausage mixture, egg and chicken stock. Transfer to a medium casserole dish. Bake for 45 minutes to 1 hour, until the top is golden brown and all the dough is cooked through. If the topping is browning too quickly, cover the dish with foil.