Donkey Balls
Donkey Balls are a delightful bite-sized treat made with hot Italian sausage and cream cheese wrapped in crescent roll dough.
This easy-to-make recipe delivers a comforting, hearty snack perfect for parties or a casual meal.
Ingredients
- 2 packages of crescent rolls
- 1 (16 oz) package cream cheese
- 1 lb hot Italian sausage
- ½ tsp garlic powder
- 1 small onion, minced
- Salt and pepper
Recipe Instructions
- Preheat your oven to 375°F.
- In a skillet, cook the hot Italian sausage with garlic powder and minced onion until the sausage is browned and lightly crispy. Drain off any excess grease.
- Allow the sausage to cool to room temperature. Then, combine the room temperature cream cheese with the sausage mixture, stirring until well blended.
- Unroll the crescent rolls and cut each roll in half along the perforations to form triangles. Spoon a generous amount of the sausage and cream cheese mixture onto each triangle. Wrap the mixture up into a little ball, ensuring the filling is completely sealed inside the dough.
- Place the balls on a cookie sheet and bake for 11–14 minutes, flipping halfway through the baking process. When finished, allow the Donkey Balls to cool for 10 minutes before serving.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a preheated 350°F oven for 5–7 minutes until warmed through.
- Freezing: For longer storage, freeze the cooked Donkey Balls. Once completely cooled, place them in a freezer-safe container and freeze for up to 2 months. Reheat in the oven directly from frozen, adding a few extra minutes as needed.
Frequently Asked Questions
Should Sausage Balls Be Frozen Before or After Cooking?
It is best to freeze sausage balls after they are fully cooked and have cooled completely. This helps maintain their structure and ensures they reheat well without becoming mushy.
Can You Use Pancake Mix Instead of Bisquick for Sausage Balls?
This recipe uses crescent roll dough, so neither pancake mix nor Bisquick is needed. However, if you adapt a different recipe that calls for a baking mix, pancake mix can sometimes be substituted with adjustments, though the texture may vary from the original.
Why Are My Sausage Balls So Dry?
Dry sausage balls can result from overcooking the sausage or baking the dough for too long. Be sure to cook the sausage just until browned and slightly crispy, and monitor the baking time closely. Additionally, thoroughly incorporating the cream cheese with the sausage can help keep the mixture moist.
Ingredients
- 2 packages of crescent rolls
- 1 16oz cream cheese
- 1 lb hot Italian sausage
- ½ tsp garlic powder
- 1 small onion, minced
- salt and pepper
Recipe Instructions
- Preheat oven to 375°F. Cook sausage, garlic powder and onion until brown and lightly crispy. Drain sausage.
- Allow sausage to cool to room temperature. Then combine room temperature cream cheese and sausage mixture.
- Unroll crescent rolls and cut crescent in half to make a triangle. Take a spoonful of the mixture and spoon into each crescent roll. Wrap mixture up into a little ball, making sure the mixture is sealed inside.
- Place balls on a cookie sheet and bake for 11 – 14 minutes, depending on the size of the balls. Flip halfway through. When finished, allow to cool for 10 minutes.
These are so good! So easy and we gobbled them all up!
Thank you so much!