1 (1 ounce) cube refrigerated crescent roll dough
1 egg, beaten
1/2 cup milk
1 tablespoon butter
1 pound boneless pork sausage, diced
1 onion, chopped
2 cloves garlic, minced
1 (8 ounce) can tomato paste
1 (8 ounce) can cream-style corn
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, room temperature
Preheat oven on broiler setting.
Place crescent roll dough in a bowl. Mix together egg, milk, butter, sausage, onions, garlic, tomato paste, cream cheese and cream cheese; roll into a 1/2 inch thick. Wrap in plastic wrap and refrigerate overnight.
While the bagel is laying out, place a sheet of foil on the bottom of a baking sheet. For a dramatic effect, place the foil under the bagel. Arrange the sausage and onions on the foil, then roll the remaining portion of the bagel tightly around the sausage and onions. Remove the foil and slice the meat into small cubes. Place cubes into the middle of each meat cube.
Arrange the remaining meat cube on the foil. Roll the meat cubes into a 1 inch thick, and place on the baking sheet.
Broil 20 to 25 minutes, until meat is tender.