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Sausage Cream Cheese Crescents are a savory, satisfying treat that’s perfect for parties, brunches, or snacking. The crescent rolls provide a buttery, flaky exterior, while the filling is a delicious mix of seasoned sausage, softened cream cheese, and an optional hint of cheddar. The result is a golden-brown roll with a creamy and flavorful center that is easy to make and always a crowd pleaser.
INGREDIENTS- Refrigerated Crescent Roll Dough: 2 cans (8 oz each), for a buttery and flaky base.
- Breakfast Sausage: 1 lb, cooked and crumbled, for a savory filling.
- Cream Cheese: 8 oz, softened, for a creamy texture.
- Shredded Cheddar Cheese (Optional): 1 cup, for extra cheesiness.
- Garlic Powder: ½ tsp, for seasoning.
- Salt and Pepper: To taste, for flavor balance.
- Step 1:
- Preheat the oven to 375°F (190°C).
- Step 2:
- In a large mixing bowl, combine the cooked and crumbled sausage, softened cream cheese, shredded cheddar cheese (if using), garlic powder, salt, and pepper. Mix until well combined.
- Step 3:
- Separate the crescent roll dough into individual triangles. Place 1-2 tablespoons of the sausage and cheese filling onto the wide end of each triangle.
- Step 4:
- Roll up each crescent, starting from the wide end, and place them seam-side down on a baking sheet.
- Step 5:
- Bake in the preheated oven for 12-15 minutes, or until the crescents are golden brown.
- Step 6:
- Serve warm for the best flavor.
- Serve warm as an appetizer, snack, or part of a brunch spread.
- Leftovers can be stored in an airtight container in the refrigerator and reheated in the oven or microwave.
- To make a spicier version, use hot breakfast sausage or add a pinch of red pepper flakes to the filling.
- For a lower-calorie option, use reduced-fat cream cheese and crescent dough.
Tips from Well-Known Chefs
- “Using softened cream cheese makes the filling easier to mix and gives a smoother texture.” – Chef Ina Garten
- “Lightly brush the crescents with melted butter before baking for an extra golden finish.” – Chef Gordon Ramsay
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