INGREDIENTS
1/3 c. sour cream
1 lb. Hot Italian sausage, casings removed
8 oz. Velveeta, cubed
4 oz. cream cheese softened
1 tsp. Worcestershire sauce
1 tsp. onion powder
1/2 tsp. Ground sage
2 tubes crescent rolls
6 slices Muenster cheese, halved
1 large egg beaten with 1 tbsp. water (egg wash)
1 tbsp. Chopped chives
DIRECTIONS
Preheat the oven to 380° and place a large baking sheet with foil.
In a large skillet over medium heat, add sausage and cook, breaking up the meat with a wooden spoon, until golden and cooked through, about 10 minutes. Turn heat to low and stir in Velveeta, cream cheese, sour cream, Worcestershire, onion powder, and ground sage. Stir until everything is melted and well-mixed, about 4 minutes, then remove from heat.
Unroll crescent rolls, separating any triangle. Arrange rolls in a sunburst pattern, with pointed ends of the triangles facing outward.
Spoon dip mixture onto the bottom of the crescents. Drape with Muenster slices, then fold triangle tips over filling and tuck under itself, forming a ring.
Brush the dough by egg wash and sprinkle by chives.
Bake until dough is golden and the cheese is melty for about 20 minutes.