Get ready to discover your new favorite appetizer or brunch sensation! These Sausage Cream Cheese Crescents combine flaky, buttery pastry with a savory, creamy filling that’s absolutely irresistible.
Perfect for holiday gatherings, game day snacks, or weekend brunches, these golden-brown bundles of joy strike the perfect balance between convenience and indulgence. The combination of warm, seasoned sausage and rich cream cheese wrapped in crispy crescent dough creates a crowd-pleasing treat that disappears in minutes.
Why You’ll Love This
- Uses simple ingredients you can find at any grocery store
- Can be prepped ahead and baked just before serving
- Customizable with different types of sausage and seasonings
- Perfect finger food for parties and potlucks
- Kids and adults alike can’t resist them
Ingredients
- 1 lb. Ground sausage, breakfast, Italian or other
- 1 C. Shredded cheese of choice
- 8 oz. Cream cheese softened
- 2 Cans refrigerated crescent rolls
- Pepper to taste
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Brown sausage in a large skillet over medium heat, breaking it into small crumbles.
- Drain excess grease and return sausage to pan.
- Add cream cheese and seasonings, stirring until well combined and cream cheese is melted.
- Separate crescent dough into triangles.
- Place a spoonful of sausage mixture on the wide end of each triangle.
- Roll up crescents starting from the wide end, tucking in any filling.
- Place on prepared baking sheet and bake for 11-13 minutes until golden brown.
Tips & Variations
- Swap breakfast sausage for Italian sausage or spicy chorizo
- Add finely diced jalapeños or bell peppers for extra kick
- Make ahead and refrigerate unbaked crescents for up to 4 hours
- Sprinkle everything bagel seasoning on top before baking
- Use reduced-fat cream cheese to lighten up the recipe
Serving Suggestions
Serve these crescents warm with a side of marinara sauce for dipping. For brunch, pair them with fresh fruit and scrambled eggs. They also make an excellent addition to a holiday appetizer spread alongside veggie platters and cheese boards.
Notes
- Store leftovers in an airtight container for up to 3 days
- Reheat in a 350°F oven for 5-7 minutes until warmed through
- Crescents should be golden brown with no doughy patches visible
FAQs
- Can I freeze these? Yes! Freeze unbaked crescents on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 3-4 minutes to the cooking time.
- Can I make these vegetarian? Absolutely! Try using plant-based sausage crumbles or a mixture of sautéed mushrooms and onions instead.
- Why is my filling leaking? Make sure to seal the edges of the crescent dough well and avoid overfilling.
- Can I use puff pastry instead? Yes, though you’ll need to adjust the baking time and temperature according to the puff pastry package directions.
Ingredients
- 1 lb. Ground sausage, breakfast, Italian or other
- 1 C. Shredded cheese of choice
- 8 oz. Cream cheese softened
- 2 Cans refrigerated crescent rolls
- Pepper to taste
Steps
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Brown sausage in a large skillet over medium heat, breaking it into small crumbles.
- Drain excess grease and return sausage to pan.
- Add cream cheese and seasonings, stirring until well combined and cream cheese is melted.
- Separate crescent dough into triangles.
- Place a spoonful of sausage mixture on the wide end of each triangle.
- Roll up crescents starting from the wide end, tucking in any filling.
- Place on prepared baking sheet and bake for 11-13 minutes until golden brown.
Notes
- Store leftovers in an airtight container for up to 3 days
- Reheat in a 350°F oven for 5-7 minutes until warmed through
- Crescents should be golden brown with no doughy patches visible
