Sausage Cream Cheese Crescent Rolls

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These savory, cheesy Sausage Cream Cheese Crescent Rolls are absolute crowd-pleasers—guaranteed to trigger a snack war in any household! They combine a rich, creamy, seasoned sausage filling wrapped inside buttery, flaky crescent dough. They come together quickly and disappear even faster.

Ingredients

  • 1 lb (450g) ground breakfast sausage (mild, savory, or hot, depending on your spice preference)
  • 1 package (8 oz) cream cheese, softened to room temperature
  • 1 cup freshly shredded sharp cheddar cheese
  • 2 tubes (8 oz each) refrigerated crescent roll dough
  • Optional additions: 2 tablespoons finely chopped green onions or a pinch of garlic powder mixed into the filling
  • Optional finish: 1 beaten egg (for brushing the tops to give them a shiny, golden crust)

Step-by-Step Instructions

1. Prep the Oven and Pans

Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking.

2. Cook the Sausage

In a skillet over medium-high heat, cook the ground breakfast sausage until fully browned, breaking it apart into fine crumbles with a wooden spoon. Drain off any excess grease thoroughly so the filling isn’t overly oily.

3. Mix the Creamy Filling

In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, and the warm cooked sausage. Stir vigorously until the cheeses melt into the warm sausage and a thick, uniform, creamy filling forms. (If using green onions or garlic powder, fold them in here).

4. Fill and Roll the Crescents

  1. Unroll the refrigerated crescent roll dough and separate the triangles along the perforations, laying them out on your baking sheets or a clean work surface.
  2. Spoon a generous, rounded tablespoon of the sausage and cream cheese mixture onto the wide end of each crescent triangle.
  3. Gently roll the dough up from the wide end toward the tip, tucking the edges in slightly so the filling stays securely locked inside as it bakes.

5. Bake to Golden Perfection

  1. If desired, lightly brush the tops of the rolled crescents with a beaten egg for a glossy, bakery-style finish.
  2. Bake at 375°F (190°C) for 12 to 15 minutes, or until the crescent dough is puffed up, cooked through underneath, and deeply golden brown.

6. Serve Warm

Remove from the oven and let them cool for just 3–5 minutes so the creamy filling can set slightly. Serve warm and watch them vanish!

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