Thanksgiving Sausage and Sage Pull A Part Rolls

Looking for something delicious with a twist, but still very familiar. Well, you have to try these Thanksgiving Sausage and Sage pull-apart rolls. This is an amazing recipe I found online that is by!!

I adjusted mine a bit, using store bought crescent roll dough. This simple short cut allowed me to make the rolls within 2 1/2 hours, from start to finished. I placed my dough also in my oven on warm at about 200 °F. I allowed the oven to be on for 2 minutes, turned it off, and then placed my rolls that were put in a greased oven-proof bowl covered with plastic wrap to sit in the oven for 1 1/2 hours until the rolls doubled in size. You still need to allow them to bake for 25-30 minutes it until golden brown. If you use pizza dough, they rolls will need to rise for 4 hours.


• 4 tablespoons butter, divided

• 8 ounces breakfast sausage, turkey, pork, or vegan

• 1 small onion, finely chopped (about 3/4 cup)

• 1 rib celery, finely chopped (about 1/2 cup)

• 4 medium cloves garlic, finely chopped

• 1/4 cup minced fresh sage leaves

• 1/4 cup minced fresh parsley leaves

• Kosher salt and freshly ground black pepper

• All-purpose flour, for dusting

• 2 containers of crescent roll dough

• 2 tablespoons extra-virgin olive oil


• Melt 2 tablespoons butter in a large skillet over medium-high heat. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (the largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Add parsley and season to taste with salt and pepper. Transfer contents to a large bowl and set aside until completely cool.

• While the filling cools, make crescent roll knots. On a lightly floured surface, lay out the rolls next to each other. Roll or stretch into an oblong strip. With a bench scraper or knife, cut crosswise into 12 strips. Repeat with other half of dough.

• Tie each strip into a knot and transfer to bowl with sausage mixture. Toss and fold with your hands, very gently, until every knot is thoroughly coated in sausage mixture. Grease a 9- by 13-inch baking dish with 1 tablespoon butter. Transfer knots to baking dish in a single layer. Drizzle with olive oil, cover tightly with plastic, and set aside until doubled in size, about 4 hours. Alternatively, refrigerate until doubled in size, 12 to 16 hours. Or cover in aluminum foil and freeze for up to a week, thaw completely in the refrigerator, and bring the rolls up to room temperature for an hour before baking.

• When ready to bake, adjust oven rack to center position and preheat oven to 425°F Unwrap rolls. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.

• When rolls are almost ready, melt remaining tablespoon butter in the microwave or on the stovetop. Remove rolls from oven and drizzle olive oil.

Posted by

Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s