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 https://www.seriouseats.com/pull-apart-thanksgiving-stuffing-roll-bread-recipe!!

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.

Ingredients:

• 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

Directions:

• 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.