1/2 cake cream cheese (place in a large bowl, set aside on counter for 30 minutes)
1 lb. Pan sausage Venison, or Jimmy Dean torn apart and pan cooked until well browned (strain over paper towels)
2 tsp. Texas Gourmet Habanero Pepper Jelly
2 tubes of Pillsbury Crescent rolls (opened and separated into individual pieces, then laid out on wax paper)

Add cooked and strained sausage to the cream cheese then add the habanero jelly, stir until well blended.

Preheat oven to 375 degrees

Spoon about 3/4 tsp. Sausage and cream cheese mixture on the center of a crescent triangle, fold in the sides and slightly overlapping them, then roll it forward to seal (slightly moisten your finger tips and make sure to seal any small openings in the empanada)

Place the empanadas on parchment paper or a non-greased cookie or baking sheet and bake 11-12 minutes or until golden brown

Serve warm if possible but they are equally as tasty when served at room temperature.

Bon Appétit!