- 1 package
Frozen puff pastry or 3 cans of croissant dough
(8 ounces) vegetarian chili
(8 ounces) cream cheese
Preheat oven to 350°F .
In a large sauce pan, fry brats until browned.
In a small bowl, combine chili beans and cream cheese; mix completely.
On a sheet tray with parchment paper, unfold and separate crescent rolls into squares.
Place one Johnsonville Brat onto the center of each of dough square, and spoon dollops of chili cream-heese mixture on top.
Wrap up the crescent roll with the brat and cream-cheese mixture inside.
Bake stuffed rolls at 350°F for 15 minutes.
Top with chopped chives.