Sausage Cream Cheese Crescent Rolls
235
18
1.30k
I still remember the first time I wrapped a spoonful of warm sausage and cream cheese into a buttery crescent triangle — the kitchen smelled like Sunday brunch and everyone disappeared within minutes. Sausage Cream Cheese Crescent Rolls are the ultimate grab-and-go savory bite: creamy, meaty, and ridiculously easy to make. They work as a quick weekend brunch, a game-day snack, or something to bring to a potluck when you don’t want to fuss. If you like easy crowd-pleasers (or you loved that crescent ring I made last fall), you’ll find this recipe both satisfying and forgiving — perfect for busy cooks. For another fun crescent roll idea, try this Caramel Apple Cream Cheese Crescent Ring as a sweet companion.
What makes this recipe special
This recipe shines because it takes pantry-friendly ingredients and turns them into a warm, handheld comfort snack in under 30 minutes. The tang of cream cheese softens the sausage’s saltiness, and the crescent dough bakes to a flaky, golden shell — a texture contrast everyone loves.
"Crispy on the outside, creamy in the middle — these were gone before I finished the last batch." — a quick reader review
Reasons to reach for this recipe:
- Fast assembly and short bake time (great for last-minute gatherings).
- Budget-friendly — uses one package of dough and common pantry spices.
- Kid-approved: mild flavors, easy to hold for small hands.
- Flexible: mix in cheeses, herbs, or swap sausage types for different results.
How this recipe comes together
This is the quick roadmap so you know what to expect:
- Cook and crumble the sausage until nicely browned.
- Soften and blend the cream cheese with spices and shredded cheese.
- Scoop the filling onto crescent triangles and roll.
- Bake until the dough is puffed and golden.
Hands-on time is about 15 minutes if your sausage is already cooked; total time racks up to roughly 25–30 minutes.
Gather these items
Key ingredients (no fancy shopping list required):
- 1 package crescent roll dough (usually 8 oz).
- 1 package cream cheese (8 oz), softened.
- 1 lb sausage (breakfast sausage is classic), cooked and crumbled.
- 1/2 cup shredded cheese (optional — cheddar, Monterey Jack, or pepper jack).
- 1/2 teaspoon garlic powder.
- 1/2 teaspoon onion powder.
- 1/4 teaspoon salt.
- 1/4 teaspoon black pepper.
Substitution notes:
- For lower fat, use reduced-fat cream cheese or turkey sausage.
- If you prefer a herbier profile, stir in 1 tablespoon chopped chives or parsley.
- Want to make it vegetarian? Use crumbled plant-based sausage and an egg replacer if needed.
For other crescent-based ideas and inspiration, check out these Cranberry Cream Cheese Crescent Bites.
How to prepare it
Follow these clear, short steps for best results:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a skillet over medium heat, cook 1 lb sausage until fully browned. Drain excess fat and let cool slightly.
- In a mixing bowl, beat softened 8 oz cream cheese until smooth. Add the cooked sausage, 1/2 cup shredded cheese (if using), 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/4 tsp pepper. Mix until evenly combined.
- Unroll the crescent roll dough and separate into triangles along the perforations.
- Place about 1 tablespoon (or a heaping spoonful) of the sausage mixture on the wide end of each triangle.
- Roll each triangle from the wide end toward the point. Tuck the ends slightly to secure the filling.
- Arrange the rolls on the prepared baking sheet leaving small gaps between them.
- Bake 12–15 minutes, until the crescents are puffed and golden brown.
- Let cool for a few minutes on the sheet before serving; the filling will be hot.
Best ways to enjoy it
Serve these warm and slightly crisp for maximum appeal. Pairing suggestions:
- Brunch: a side of scrambled eggs, fresh fruit, and a small green salad.
- Game day: offer a bowl of marinara, honey mustard, or spicy ranch for dipping.
- Appetizer tray: arrange on a platter with pickles, olives, and sliced cheeses.
- Kid lunchbox: cool, then pack with carrot sticks and apple slices.
If you like flaky, cheese-forward breakfasts, you might also enjoy this Easy Breakfast Cheese Danish with Crescent Rolls for another morning option.
How to store & freeze
Keep leftovers safe and tasty with these guidelines:
- Refrigerate: Place cooled rolls in an airtight container and refrigerate up to 3–4 days. Reheat in a 350°F oven for about 8–10 minutes, or microwave individual pieces for 20–30 seconds (they’ll be softer).
- Freeze: Freeze baked rolls in a single layer on a tray until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F oven for 12–15 minutes, or until heated through.
- Food safety: Cool cooked sausage and cream cheese mixtures to room temperature no longer than 2 hours before refrigerating. Consume refrigerated leftovers within 3–4 days.
Extra advice
Pro chef tips to lift the result:
- Don’t overfill triangles; too much filling can leak and make bottoms soggy.
- Let cream cheese soften at room temperature for 30 minutes — it blends more easily.
- If you prefer crisper bottoms, bake on a preheated baking sheet.
- For even browning, rotate the pan halfway through baking.
- Use a cookie scoop for consistent filling sizes and faster assembly.
Flavor swaps
Want to change things up? Try these twists:
- Spicy kick: Use hot breakfast sausage or add 1/4 tsp cayenne and swap pepper jack for shredded cheese.
- Herb & feta: Replace shredded cheese with crumbled feta and stir in chopped oregano and parsley.
- Ham & Swiss: Swap sausage for diced ham and use Swiss cheese — excellent with a honey mustard dip.
- Sweet-savory: Add a small spoonful of apple chutney to the sausage for a fall-flavored twist.
- Vegetarian: Use seasoned crumbled tempeh or plant-based sausage and a pinch of smoked paprika for depth.
Common questions
Q: How long does this take from start to finish?
A: About 25–30 minutes total: 10–15 minutes to brown sausage and assemble, plus 12–15 minutes baking.
Q: Can I assemble these ahead and bake later?
A: Yes. Assemble and place on a parchment-lined sheet, cover tightly, and refrigerate up to 24 hours. Bring to room temperature 15–20 minutes before baking and then bake as directed.
Q: Is it safe to freeze the unbaked rolls?
A: You can freeze unbaked rolls on a tray until firm, then bag them. Bake from frozen, adding a few extra minutes to the bake time. For safety, thaw in the fridge before baking if freezing longer than a couple weeks.
Q: What if I don’t have crescent dough sheets with triangles?
A: You can use puff pastry cut into triangles or precut crescent dough. Adjust baking time slightly if using puff pastry (it may bake faster).
Q: Can I make these low-carb or gluten-free?
A: Use a low-carb or gluten-free crescent-style dough if available, or wrap filling in large lettuce leaves for a no-bake low-carb snack (texture will differ).
Conclusion
If you want variations or inspiration from other cooks, check out these helpful recipes: Sausage & Cream Cheese Crescents – Plain Chicken, Sausage Cream Cheese Crescent Bake – Cooking With Carlee, and Sausage and Cream Cheese Crescent Rolls | Life Love & Sugar. Each link offers small tweaks and serving ideas that pair well with the basics here — perfect for experimenting and making the recipe your own.
Sausage Cream Cheese Crescent Rolls
Ingredients
Method
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a skillet over medium heat, cook the sausage until fully browned. Drain excess fat and let cool slightly.
- In a mixing bowl, beat the softened cream cheese until smooth. Add the cooked sausage, shredded cheese (if using), garlic powder, onion powder, salt, and pepper. Mix until evenly combined.
- Unroll the crescent roll dough and separate into triangles along the perforations.
- Place about 1 tablespoon of the sausage mixture on the wide end of each triangle.
- Roll each triangle from the wide end toward the point. Tuck the ends slightly to secure the filling.
- Arrange the rolls on the prepared baking sheet leaving small gaps between them.
- Bake for 12–15 minutes, until the crescents are puffed and golden brown.
- Let cool for a few minutes on the sheet before serving.
