1 pound Purnell’s “Old Folks” ground spicy pork sausage
1 (8 ounce) package cream cheese
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, lightly beaten
1 tablespoon poppy seeds
Preheat your oven to 350 degrees F (175 degrees C).
Using a medium skillet, lightly brown the sausage and drain the grease. While the sausage is still hot, add the cream cheese and stir until it’s melted and the mixture is creamy. Remove it from the heat to cool completely.
Separate the crescent rolls and arrange into two rectangles. Form the sausage mixture in a log lengthwise down the center of each rectangle. Fold the long sides of pastry over to cover the sausage log.
Place each on an ungreased cookie sheet, seam down. Brush the tops with the egg white and finish each with a sprinkle of the poppy seeds.
Transfer to the oven and bake for 20 minutes, or until crust is golden. Let cool completely, then slice into one and a half inch slices.