1 lb. R. B. Rice or Bob Evans sausage
2 (8 oz.) cans crescent rolls
Topping: hot mustard, pepper jelly or grated sharp Cheddar cheese

Preheat oven to 375 degrees. Separate crescent rolls into 8 rectangles, sealing perforations. Spread each rectangle into roll starting at short ends. Chill until firm. Slice each roll into 4 slices. Place on ungreased baking sheet.

Bake for 15 to 20 minutes or until golden brown. Serve hot. Makes 32 swirls.