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Savory Sausage Cream Cheese Crescent Rolls

sausage cream cheese crescent rolls - featured image

These golden, flaky crescent rolls are filled with a creamy, savory mixture of sausage and cream cheese, making them perfect for quick party snacks or casual get-togethers.

Ingredients

Scale
  • 1 package (8 oz / 226 g) cream cheese, softened
  • 1/2 pound (225 g) breakfast sausage, cooked and crumbled
  • 1 tube (8 oz / 227 g) refrigerated crescent roll dough
  • 1/2 cup (50 g) shredded sharp cheddar cheese
  • 1 teaspoon garlic powder (optional)
  • 1/2 teaspoon dried parsley or fresh chopped parsley
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Cook the breakfast sausage in a large skillet over medium heat, breaking it up with a spatula, until browned and cooked through, about 6-8 minutes. Drain excess fat and let cool slightly.
  3. In a mixing bowl, combine softened cream cheese, shredded cheddar cheese, cooked sausage, garlic powder, parsley, salt, and pepper. Mix until creamy and evenly combined.
  4. Unroll the crescent roll dough onto a clean surface and separate into 8 triangles.
  5. Spoon about 2 tablespoons of the filling onto the wide end of each crescent triangle. Spread evenly without overfilling.
  6. Roll each crescent from the wide end toward the tip, enclosing the filling. Place rolls seam-side down on the prepared baking sheet, spacing about 1 inch apart.
  7. Bake for 12-15 minutes until golden brown and flaky. If edges brown too quickly, tent with foil halfway through baking.
  8. Let rolls cool on the pan for about 5 minutes before serving. Best enjoyed warm or at room temperature.

Notes

Do not overfill the crescents to prevent leaking. Use softened cream cheese for easier spreading. Drain sausage fat well to avoid soggy rolls. If dough becomes sticky, chill briefly before rolling. Rotate pan halfway through baking for even browning. Rolls freeze well and can be reheated in the oven for best texture.

Nutrition

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