A dear friend introduced me to a more basic verion of the recipe a couple of years ago and they immediately earned a spot on the Hubs' "Top 5 Favorite Snacks" list. The best thing about them: they are so simple that even he can make them with ease.
Spicy Sausage Cups
Each batch makes 24 mini-sausage cups.
I would encourage you to make a double or triple batch. One is never enough.
1 lb pork sausage (I always use HEB brand light pork sausage)
8 oz container of your favorite fresh mushrooms, chopped
8 oz brick of cream cheese (low-fat works fine)
1 t cayenne pepper (or to taste)
8 oz tube of crescent roll dough
Preheat oven to 350F.
In a large, hot skillet begin browning the sausage.
When it's carmelized on one side add in the chopped mushrooms and finish cooking the sausage.
After the sausage has been cooked through, remove the pan from the heat and stir in the cream cheese and cayenne pepper until everything is combined.
Transfer to a bowl to cool a bit. Depending on the sausage's seasoning blend you may need to add a little salt at this point.
On a floured work surface combine 2 of the triangles to make 1 rectangle.
Roll out the dough until it's about a quarter inch thick... or until you can get six 3-inch squares from each rectangle.
Repeat the process three more times. Line each of the 24 mini-muffin cups with a square of crescent dough.
Fill each cup to the top with the sausage/mushroom/cream cheese mixture.
Bake the sausage cups for 15-17 minutes. The edges should be a light, golden brown.
They can be served warm or at room temp. They also can be made ahead of time and reheated.
If you have some leftover filling (and you probably will) just bake it in a shallow dish when you bake the cups. It develops this lovely 'crust' on top and makes a great hearty dip or spread. I've also used it to stuff mushroom caps... delicious!