Why You’ll Love This Recipe
These rolls are the ultimate party food. They are incredibly easy to make using only a few ingredients, yet they disappear off the plate in minutes. The golden, flaky crescent dough provides the perfect crunch, while the filling is creamy, savory, and packed with spiced sausage flavor. They are the perfect make-ahead appetizer for game days, brunch, or holiday gatherings.
Key Ingredients Breakdown
· Crescent Roll Dough: Use a seamless crescent roll sheet if possible, or the classic perforated triangles (you will just have to pinch the seams together well).
· Pork Sausage: Bulk breakfast sausage (mild or hot, depending on your spice preference) provides the meaty base.
· Cream Cheese: Softened cream cheese acts as the binder, making the filling incredibly creamy and rich.
· Seasonings: A pinch of garlic powder and onion powder elevate the flavor (though the sausage usually provides enough on its own).
Full Recipe: Sausage & Cream Cheese Crescent Roll-Ups
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 rolls (using 2 cans of crescent dough)
Ingredients
· 1 lb bulk breakfast sausage (mild or hot)
· 1 (8 oz) block cream cheese, softened to room temperature
· 2 (8 oz) cans refrigerated crescent roll dough (or 2 seamless sheets)
· 1 large egg (for egg wash, optional, for that glossy golden top)
· 1 tablespoon water (to mix with egg)
Instructions
Step 1: Prepare the Filling
Place a large skillet over medium heat. Add the bulk breakfast sausage. Cook, breaking it up into small crumbles with a spoon, until it is completely browned and no longer pink. Drain off any excess grease from the pan.
Step 2: Combine
Turn the heat down to low. Add the softened cream cheese to the pan with the cooked sausage. Stir constantly until the cream cheese has completely melted and combined with the sausage, forming a thick, creamy mixture. Remove from heat and set aside to cool slightly (so it doesn’t melt the dough).
Step 3: Prep the Dough
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Roll out your crescent dough. If using the perforated triangles, press the seams together firmly to form one large rectangle. If using a seamless sheet, simply unroll it.
Step 4: Assemble
Spread the cooled sausage and cream cheese mixture evenly over the dough.
· If making rolls: Cut the dough into 1.5-inch wide strips. Roll each strip up tightly into a spiral.
· If making crescents (as in the photo): Cut the dough into triangles before filling, place a dollop of filling at the wide end, and roll toward the point.
Place the rolls seam-side down on your prepared baking sheet, about 1 inch apart.
Step 5: Bake
Whisk the egg and water together in a small bowl. Brush the egg wash over the top of each roll (this gives them that beautiful, shiny golden brown color you see in the picture).
Bake for 12–15 minutes, or until the rolls are puffed up and golden brown.
Step 6: Serve
Remove from the oven and let cool for 5 minutes before serving (the filling will be very hot!). Best enjoyed warm.
Pro-Tips for Best Results
· Don’t overfill: Too much filling will make them difficult to roll and the filling will leak out onto the pan.
· Cool the sausage: Make sure the sausage mixture has cooled down before you spread it on the dough. Warm mixture will turn the raw dough gummy and make it hard to handle.
· Make Ahead: You can assemble these rolls, place them on the baking sheet, cover with plastic wrap, and refrigerate overnight. Just add an extra 3–5 minutes to the baking time the next day.
· Variant: Try adding shredded cheddar cheese or a dash of sriracha to the filling for extra flavor!