🥐 Sausage Cream Cheese Crescents
Buttery crescent rolls stuffed with savory sausage and creamy cheese — perfect for breakfast, brunch, or party appetizers.
🧾 Ingredients (Makes 16 crescents)
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1 lb (450g) breakfast sausage (mild or spicy)
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8 oz (225g) cream cheese, softened
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2 cans refrigerated crescent roll dough (8-count each)
Optional add-ins:
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½ cup shredded cheddar
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1 tbsp chopped green onions
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Pinch garlic powder or red pepper flakes
👩🍳 Instructions
1️⃣ Cook the Sausage
Brown sausage in a skillet over medium heat.
Drain excess grease. Let cool slightly.
2️⃣ Mix Filling
In a bowl, combine:
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Cooked sausage
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Softened cream cheese
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Optional add-ins
Mix until creamy and well blended.
3️⃣ Fill the Crescents
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Preheat oven to 375°F (190°C).
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Unroll crescent dough and separate into triangles.
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Spoon 1–2 tablespoons of filling onto the wide end.
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Roll up toward the tip.
4️⃣ Bake
Place on lined baking sheet.
Bake 12–15 minutes until golden brown.
Cool slightly before serving (filling will be hot!).
✨ Tips
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Don’t overfill or they may leak.
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For extra browning, brush tops with egg wash.
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Make ahead and refrigerate unbaked rolls up to 24 hours.
🧊 Storage
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Fridge: up to 4 days
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Reheat: 10–15 seconds microwave or 5 minutes in oven
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Freeze baked crescents up to 2 months
If you’d like, I can also share:
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A spicy jalapeño version
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A holiday cranberry twist
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Or a homemade crescent dough recipe 🥐