A savory crescent roll ring stuffed with seasoned breakfast sausage, softened cream cheese, and diced tomatoes with green chiles. This simple appetizer features flaky pastry wrapped around a creamy, flavorful filling that's ideal for entertaining.
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In a skillet over medium-high heat, brown the breakfast sausage, breaking it up as it cooks.
Once cooked through, drain off any excess grease from the skillet.
To the skillet with the cooked sausage, add the softened cream cheese and the drained can of diced tomatoes and green chiles.
Stir everything together until the cream cheese is fully melted and the mixture is well combined. Set aside.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Unroll the crescent dough and separate the 8 triangles. Arrange them on the prepared baking sheet in a circle, with the wide ends overlapping in the center and the points facing outwards to create a sun or flower shape.
Spoon the sausage and cream cheese mixture in a ring over the wide, overlapping ends of the crescent dough.
Fold the pointed ends of the crescent dough up and over the filling, tucking them under the base in the center to secure the ring.
Brush the top of the dough with melted butter.
Bake for 12-15 minutes, or until the crescent dough is golden brown.
Let cool slightly before slicing and serving.
Store covered in the refrigerator for up to 3 days; reheat uncovered at 350°F for 8–10 minutes until warm throughout.
Yes, assemble the ring up to 8 hours ahead, cover, and refrigerate. Bake when ready to serve, adding 2–3 minutes to baking time if baking from cold.
Follow the crescent roll dough package instructions, typically 350–375°F for 12–18 minutes until the ring is golden brown.
Yes, Italian sausage, spicy sausage, or even ground beef work well; adjust seasoning to taste.
Yes, brown the sausage in a skillet first, then drain excess fat before mixing with cream cheese and vegetables.
Serve with sour cream, salsa, ranch dip, or hot sauce for dipping.
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