Flaky Sausage Cream Cheese Crescents
A golden, buttery pastry envelops a rich and savory blend of sausage and cream cheese in these irresistible crescent rolls. Ideal for breakfast spreads, brunch gatherings, or party platters, these handheld bites are crafted with only a few essential ingredients and are ready in just half an hour.
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Ingredients
- 2 tubes of chilled crescent dough 8 rolls per can
- 1 block 8 ounces / 225 grams cream cheese, softened to room temperature
- 1 pound approximately 450 grams breakfast-style ground sausage (choose mild or spicy based on preference)
Optional Extras:
- ½ cup finely shredded cheddar cheese
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon garlic powder
Instructions
- Set your oven to preheat at 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- In a skillet over medium heat, cook the ground sausage thoroughly, breaking it apart into crumbles as it browns. Once fully cooked with no remaining pink, drain any excess fat.
- In a large bowl, blend the warm sausage crumbles with the softened cream cheese until the mixture is smooth and evenly combined. If desired, fold in shredded cheddar cheese, garlic powder, and black pepper for extra flavor.
- Unroll the crescent dough and separate it into individual triangles. Place a generous spoonful of the sausage and cheese filling onto the wide end of each triangle. Roll each piece from the wide edge to the point, encasing the filling inside.
- Transfer the assembled rolls onto the prepared baking sheet, spacing them apart to allow for expansion during baking.
- Bake for 10 to 12 minutes, or until the crescents are puffed and golden brown on the surface.
- Serve while warm for the best texture and flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
These rolls are most flavorful straight from the oven but can be reheated briefly in a toaster oven or microwave. Add-ins such as shredded cheese and spices are optional but add depth to the filling.