Are you in the mood for a delectable dish that offers a delightful twist while remaining wonderfully familiar? If so, you must give these Thanksgiving Sausage and Sage pull-apart rolls a try. I stumbled upon this fantastic recipe online at https://www.seriouseats.com/pull-apart-thanksgiving-stuffing-roll-bread-recipe!!

I made a slight adjustment by opting for store-bought crescent roll dough, which was a convenient shortcut, allowing me to prepare the rolls in just 2 1/2 hours, from start to finish. To facilitate the dough’s rising process, I placed it in my oven, set to a warm temperature of approximately 200°F. I allowed the oven to run for 2 minutes, then turned it off and put my rolls, nestled in a greased oven-proof bowl and covered with plastic wrap, inside. They rested in the oven for 1 1/2 hours until they doubled in size. Afterward, I baked them for 25-30 minutes until they turned a lovely golden brown. Keep in mind that if you use pizza dough, the rolls will require a longer rise time of 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:

1. In a spacious skillet over medium-high heat, melt 2 tablespoons of butter. Add the sausage and use a sturdy whisk or a potato masher to break it into fine pieces, ensuring that the largest bits are no larger than 1/4 inch. Cook, stirring regularly, until there are only a few pink bits remaining, which should take approximately 8 minutes. Incorporate the onion, celery, garlic, and sage, and continue cooking, stirring frequently, until the vegetables become tender, approximately 10 minutes. Stir in the parsley, season with salt and pepper to your taste, then transfer the mixture to a large bowl, setting it aside to cool completely.

2. As the filling cools, prepare the crescent roll knots. Place the rolls on a lightly floured surface beside each other. Roll or gently stretch them into oblong strips. Using a bench scraper or a knife, slice them crosswise into 12 strips. Repeat this process with the other half of the dough.

3. Take each strip and tie it into a knot, then place it in the bowl with the sausage mixture. Using your hands, gently toss and fold them until every knot is evenly coated with the sausage mixture. Grease a 9- by 13-inch baking dish with 1 tablespoon of butter. Arrange the knots in a single layer in the baking dish. Drizzle with olive oil, cover the dish tightly with plastic wrap, and let it sit until the knots double in size, which should take about 4 hours. Alternatively, you can refrigerate them until they double in size, a process that may take 12 to 16 hours. You can also cover them in aluminum foil and freeze for up to a week, then thaw them completely in the refrigerator and allow the rolls to come to room temperature for an hour before baking.

4. When you’re prepared to bake, position the oven rack in the center and preheat the oven to 425°F. Remove the plastic wrap from the rolls and place them in the oven. Bake until they turn a delightful golden brown and become crisp, which usually takes around 25 to 30 minutes.

5. As the rolls near completion, melt the remaining tablespoon of butter either in the microwave or on the stovetop. Take the rolls out of the oven and drizzle them with olive oil and enjoy.