Rotel sausage and cream cheese crescents

Ingredients:

1 can (10 ounces) Rotel diced tomatoes and green chilies, drained
1/2 pound breakfast sausage
4 ounces cream cheese, softened
2 cans (8 ounces each) refrigerated crescent roll dough
Directions:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
In a skillet over medium heat, cook the breakfast sausage until browned and crumbled. Drain any excess grease.
Add the drained Rotel diced tomatoes and green chilies to the skillet with the cooked sausage. Stir to combine and cook for an additional 2-3 minutes, until heated through. Remove from heat and let cool slightly.
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