1 pound bulk pork sausage
2 (8oz) cans crescent rolls
Topping: Hot mustard, jelly, grated sharp cheddar cheese
Preheat oven 375. Separate crescent rolls into rectangles, spread with a thin layer of uncooked sausage. Top each rectangle with either 2 teas mustard, 1 tbls jelly, or 2 tbls cheese. Roll (from short end), chill until firm. Thinly slice each roll (10 slices). Place on ungreased baking sheet. Bake for 15-20 minutes or until golden brown. Serve hot.