Sausage and Cream Cheese Crescent Rolls
If you’re looking for an easy recipe that delivers big flavor with simple ingredients, you’re in the right place! These Sausage and Cream Cheese Crescent Rolls are the perfect way to impress your hungry family without spending hours in the kitchen!
Looking for more easy appetizer recipes? Try our Cheddar Bay Sausage Balls, Sausage Cream Cheese Dip, or Velveeta Sausage Cheese Dip.
SAVE THIS RECIPE FOR LATER!
We'll send this recipe to your inbox, so you can find it when you need it!
This is one of my favorite recipes for a delicious breakfast brunch or as a savory appetizer at parties. The combination of savory sausage, creamy cheese, and flaky crescent dough is absolutely addictive! Trust me, this is going to be the only thing people talk about.
What you’ll love about these crescent rolls:
Recipe Ingredients:
You’ll need the following ingredients to make these sausage cream cheese crescents:
- Refrigerated crescent rolls
- Breakfast sausage
- Cream cheese
- Garlic powder
- Black pepper
- Shredded cheddar cheese
- Egg- For egg wash to get that golden color
Ingredient Notes:
- Cream Cheese: Make sure the block of cream cheese is softened to room temperature for easy mixing. You can use a low fat cream cheese if you prefer.
- Sausage: Use your favorite breakfast sausage like Jimmy Dean, or Tennessee Pride; spicy or mild both work great. You can also use sausage crumbles to save time.
- Crescent Rolls: Don’t substitute with puff pastry or crescent sheets, the texture won’t be the same. You can find these at any grocery store.
- Cheddar Cheese: Sharp cheddar cheese adds the most flavor, but any variety works.
How to make Sausage and Cream Cheese Crescent Rolls step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Preheat oven to 375°F. Line baking sheet with parchment paper.
Step 2: In large skillet, cook breakfast sausage over medium heat 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain fat and let cool slightly.
Step 3: In medium bowl, mix softened cream cheese, garlic powder and pepper until well combined.
Step 4: Add cooked sausage and cheddar cheese to cream cheese mixture. Stir until evenly combined.
Step 5: Unroll crescent roll dough and separate into 16 triangles.
Step 6: Place about 1-2 tablespoons of sausage mixture on wide end of each triangle.
Step 7: Stretch one side of the dough over the filling, then stretch the other side over. Fold the main top portion over, tuck the end inside, and roll up to seal completely.
Step 8: Place seam-side down on prepared baking sheet, spacing 2 inches apart.
Step 9: Brush tops with beaten egg for golden color.
Step 10: Bake 10-12 minutes until golden brown and cooked through.
Step 11: Serve warm.
Note: I love tucking the filling in for a neater look and better presentation, but you can also just roll them up regularly if you don’t mind some filling showing on the outside.
PRO TIP:
Make sure to stretch the dough well over the filling from all sides before tucking and rolling. This ensures the filling is completely sealed inside and won’t leak out during baking.
Storage and Reheating:
Storage: Store leftovers in the refrigerator in an airtight container for up to 3 days.
Reheating: Warm in a 325°F oven for 5-7 minutes to restore the flakiness. The microwave makes them soggy, so avoid it if possible.
Make Ahead: Prepare the sausage filling up to 3 days in advance and store in the refrigerator. When ready to bake, simply assemble with fresh crescent dough and bake as directed.
Freezing: I don’t recommend freezing these as the crescent rolls can get soggy when thawed and reheated, losing that flaky texture we love.
Additions and Substitutions:
ADDITIONS:
- Vegetables: Add diced bell peppers or jalapeños to the sausage mixture.
- Herbs: Mix in chopped fresh chives or parsley for color and flavor.
- Cheese: Try pepper jack for a spicy kick, or add poppy seeds on top before baking for extra texture..
SUBSTITUTIONS:
- Meat: Use ground turkey sausage, Italian sausage, or even bacon instead.
- Cheese: Swap cheddar for Monterey Jack or mozzarella.
FAQs about these Sausage with cream cheese Crescent Rolls:
Can I use a different type of sausage?
Yes! Try Italian sausage or turkey sausage instead of breakfast sausage for a different cheesy sausage filling.
Why is my filling leaking out?
Make sure to stretch the dough well over the filling from all sides before tucking and rolling. Don’t overfill, pinch the edges if need be.
What if I don’t have an egg for the wash?
You can skip it or brush with melted butter instead. The egg just adds extra golden color.
What can I serve with these Sausage and Cream Cheese Crescent Rolls?
These are great on their own as a savory appetizer, but also pair well with fresh fruit, hash browns, or a simple green salad if serving for brunch.
If you love easy appetizer recipes, you might also enjoy Bisquick sausage balls or grape jelly meatballs!
DID YOU MAKE THIS RECIPE?
I’m excited for you to try these Sausage and Cream Cheese Crescent Rolls! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Sausage and Cream Cheese Crescent Rolls
Ingredients
- 2 (8-ounce) cans refrigerated crescent rolls I used Pillsbury brand.
- 1 pound breakfast sausage
- 8 ounces cream cheese softened
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 large egg beaten (for egg wash)
Instructions
- Preheat oven to 375°F. Line baking sheet with parchment paper.
- In large skillet, cook breakfast sausage over medium-high heat 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain fat and let cool slightly. 1 pound breakfast sausage
- In medium bowl, mix softened cream cheese, garlic powder and pepper until well combined. 8 ounces cream cheese,1/2 teaspoon garlic powder,1/4 teaspoon black pepper.
- Add cooked sausage and cheddar cheese to cream cheese mixture. Stir until evenly combined. 1 cup shredded cheddar cheese.
- Unroll crescent roll dough and separate into 16 triangles. 2 (8-ounce) cans refrigerated crescent rolls.
- Place about 2 tablespoons of sausage mixture on wide end of each triangle.
- Stretch one side of the dough over the filling, then stretch the other side over. Fold the main top portion over, tuck the end inside, and roll up to seal completely.
- Place seam-side down on prepared baking sheet, spacing 1 inch apart.
- Brush tops with beaten egg for golden color. 1 large egg.
- Bake 10-12 minutes until golden brown and cooked through.
- Serve warm.
Notes
Nutrition
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
I’ve been making this for years except not as individual pieces. I make a ring and make it a meal