Sausage, Rotel and Cream Cheese Crescent Rolls turn six ingredient lines into 32 small golden appetizers. The source serves 32 and records 10 minutes of preparation, 15 minutes of cooking, and 25 minutes total at 375°F or 190°C. Each standard crescent triangle is cut in half lengthwise to create a long skinny triangle, which explains how two tubes produce the larger count. Cooked sausage, softened cream cheese, and very well-drained diced tomatoes with green chiles form the filling, while parsley and cilantro remain optional.
Sausage, Rotel & Cream Cheese Crescent Rolls Ingredients
null: 1 pound plain sausage, cooked and crumbled; 8 ounces cream cheese, softened; 10 ounces Rotel diced tomatoes with green chilies, drained very well; 2 tablespoons parsley, finely chopped (optional); 1-2 tablespoons cilantro, finely chopped (optional); 2 tubes crescent rolls, each triangle cut in half lengthwise to create long, skinny triangles.
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How to Make Sausage, Rotel & Cream Cheese Crescent Rolls
- Preheat oven: Preheat oven to 375°F (190°C).
- Prepare filling mixture: In a mixing bowl, combine the cooked sausage crumbles, softened cream cheese, drained Rotel, and herbs if using. Mix until evenly combined. Set aside.
- Cut crescent rolls: Unroll the crescent rolls. Using a pizza cutter, cut each triangle in half lengthwise to create two long, skinny triangles.
- Assemble crescent rolls: Using a small cookie scoop or a heaping teaspoon measurement, place the sausage mixture onto the base of each crescent roll triangle. Roll up tightly.
- Bake crescent rolls: Place the rolled crescent rolls on a parchment-lined baking sheet. Bake for 15 minutes, or until golden brown and cooked through.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Preheat the oven to 375°F or 190°C. Combine one pound cooked, crumbled plain sausage with eight ounces softened cream cheese and 10 ounces diced tomatoes with green chiles that have been drained very well. Mix in two tablespoons finely chopped parsley and one to two tablespoons finely chopped cilantro only if using them. Unroll both crescent-roll tubes. With a pizza cutter, cut every existing triangle in half lengthwise so each becomes two long, skinny triangles. Place a small cookie scoop or heaping teaspoon of filling on the wide base of each piece and roll tightly toward the point. Arrange all rolls on a parchment-lined baking sheet. Bake 15 minutes until golden brown and cooked through.
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Critical Visual and Timing Cues
Drain the tomato-chile mixture until no obvious liquid runs from it; excess moisture can make the dough soggy and loosen the cream-cheese filling. Sausage must already be cooked and crumbled before it enters the bowl. Soft cream cheese should bind the pieces into an even scoopable mixture. Optional herbs should be finely chopped so long leaves do not tear the small dough triangles. Cut each perforated crescent triangle precisely along its length rather than across its width. Keep the wide base intact for the scoop and roll toward the narrow tip with gentle tension. Space the 32 pieces on parchment so hot air can circulate. After 15 minutes, the dough should be puffed, golden, and cooked through at the base, with no pale raw seam hidden beneath the filling.
Serving and Storage
Serve the 32 crescent rolls warm after a short cooling pause. Their small size makes them suitable for a shared platter, but the official count remains 32 rather than an unspecified tray. Refrigerate leftovers promptly because the filling contains cooked sausage and cream cheese. Reheat until hot throughout while protecting the crescent exterior from becoming hard. The recipe contains dairy, wheat, and meat; check refrigerated dough and processed tomato-chile products for additional allergens and sodium. Optional parsley and cilantro can both be used within their recorded amounts, one can be chosen, or both can be omitted. No dip, shredded cheese, egg wash, or additional seasoning is listed, so do not present those as part of the verified recipe.
Practical Kitchen Notes
Use plain sausage rather than quietly substituting a flavored variety. The 10-ounce tomato-and-green-chile portion must be drained very well before weighing it into the filling. Parsley remains two tablespoons if chosen, while cilantro has a one-to-two-tablespoon range. Two crescent-roll tubes are required, and the method depends on halving every original triangle lengthwise. A pizza cutter makes long clean cuts, while a small cookie scoop or heaping teaspoon keeps portions similar. Do not use a full-size scoop, which would prevent tight rolling. Line the sheet before assembly and preheat fully to 375°F or 190°C. The 15-minute instruction is a complete oven stage, not a starting point for an unrecorded extra bake.
Details Worth Preserving
Organize the work to protect the short 25-minute recorded total: cook and cool the sausage beforehand as the ingredient line states, soften cream cheese, drain tomatoes thoroughly, and prepare optional herbs. Mix before opening the dough so the refrigerated sheets do not warm unnecessarily. Work from one tube at a time, separate triangles carefully, halve each lengthwise, fill the broad end, and roll toward the tip. Count the pieces as they reach the sheet to preserve 32. If one pan cannot hold them without touching, use a second parchment-lined sheet rather than crowding. Rotate pans only if needed for even browning, and inspect the underside and center before removing the full batch at the end of 15 minutes.
Recorded Recipe Tips
- Ensure the Rotel is very well drained to prevent excess moisture in the filling.
Conclusion
Sausage, Rotel & Cream Cheese Crescent Rolls makes 32 servings in 25 recorded minutes, plus any separately stated baking, chilling, rising, resting, or cooling time. Preserve every listed quantity and instruction for the intended result.
Frequently Asked Questions
- → How many servings does Sausage, Rotel & Cream Cheese Crescent Rolls make?
It makes 32 servings and serves 32.
- → How long does Sausage, Rotel & Cream Cheese Crescent Rolls take?
The recipe records 10 minutes of preparation, 15 minutes of cooking, and 25 minutes total, plus any separately stated baking, chilling, rising, resting, or cooling time.
- → What equipment should be ready?
Prepare Small cookie scoop (1 tablespoon); Baking sheet; Parchment paper; Pizza cutter before starting.
- → Can I change the recorded method?
For the verified result, keep the listed quantities, temperatures, timing, and ordered instructions exactly as written. Use only optional variations explicitly recorded in the source.