Sausage and Cream Cheese Crescent Rolls
Sausage and cream cheese crescent rolls are a four-ingredient breakfast or appetizer featuring seasoned sausage mixed with cream cheese and cheddar, wrapped in flaky crescent dough and baked golden brown.
Sausage and cream cheese crescent rolls are a four-ingredient breakfast or appetizer featuring seasoned sausage mixed with cream cheese and cheddar, wrapped in flaky crescent dough and baked golden brown.
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In a skillet over medium-high heat, cook and crumble the breakfast sausage until no longer pink.
Drain the excess grease from the cooked sausage. A paper towel-lined plate works well for this.
In a medium bowl, combine the cream cheese and the drained sausage. Mix until well combined.
Stir in the shredded cheddar cheese.
Preheat your oven to 375°F and line a baking sheet with parchment paper.
Unroll one can of crescent dough onto a work surface. Pinch the perforated seams together to form a single rectangle.
Spread half of the sausage and cream cheese mixture evenly over the dough, leaving a small border.
Tightly roll the dough into a log, starting from one of the long sides.
Using a sharp knife, slice the log into 1-inch thick pinwheels.
Place the pinwheels on the prepared baking sheet.
Repeat the process with the second can of crescent dough and the remaining filling.
Bake for about 12 minutes, or until the rolls are golden brown.
Store cooled rolls in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5–7 minutes until warmed through.
Yes. Assemble the rolls, wrap tightly in plastic wrap, and refrigerate up to 24 hours before baking. Add 2–3 minutes to bake time if baking from cold.
Breakfast sausage (pork or turkey) works best. Brown and crumble it fully before mixing with cream cheese to avoid uncooked sausage in the filling.
Bake until the crescent rolls are golden brown, typically 12–15 minutes at 375°F. The edges should be crispy and the filling heated through.
Yes. Monterey Jack, pepper jack, or a sharp cheddar blend work well. Use the same amount (1.5 cups shredded).
Freeze unbaked rolls on a baking sheet for 2 hours, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 5–7 minutes to bake time.
