Holiday Sausage Cups Appetizer Recipe

In a large skillet cook the sausage until cooked through, breaking it into small pieces.
Add the onions, peppers, butternut squash and celery to the skillet.
Add the seasonings to the skillet.
Sauté until the vegetables are tender.
Remove the filling from skillet, place into a bowl and allow to cool.
While the filling is cooling unroll the crescent roll onto a piece of parchment or wax paper without separating the individual rolls.
With a sharp knife cut the sheet into fourths. Next cut each 4th into thirds. Place one piece of the crescent roll into each of wells of a cupcake pan. With your finger seal any seams that may have opened.
Remove 2 ½ cups of the sausage filling from the bowl. Reserve the remaining sausage filling for another recipe, like my Autumn Sausage Shepherd Pie recipe below.
Mix the 2 ½ cups of sausage filling with 2 cups shredded sharp cheddar cheese.
Using a large ice cream scoop or a tablespoon fill each crescent lined cupcake well with the sausage and cheese filling.
Brush the edges of the crescent roll pieces with the melted butter.
Sprinkle the top of each appetizer with 1 - 2 tablespoons of the remaining cheddar cheese.
Bake in a preheat 350 degree oven for 20 to 30 minutes or until the edges of the crescent rolls are golden brown and the cheese has melted.
Remove from oven and allow to cool to about room temperature before removing from the pan.