Sausage and Cream Cheese Crescent Rolls

Name: Sausage and Cream Cheese Crescent Rolls
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 16 servings
Cuisine: American
Ingredients: 1 lb breakfast sausage; 8 oz cream cheese; 1.5 cups shredded cheddar cheese; 2 (8 oz) cans crescent roll dough

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.

🌍American 🏷️Sausage pinwheels 🏷️Crescent rolls 🏷️Breakfast 🏷️Appetizer Sausage

🏷️

🏷️Cream cheese

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TikTok

Total

27 min

Servings

16

Difficulty

Easy

Est. Cost

$11–$18

Recipe Source

View original recipe

From TikTok

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Ingredients

1 lb breakfast sausage
8 oz cream cheese
1.5 cups shredded cheddar cheese
2 (8 oz) cans crescent roll dough

4 Ingredients

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Instructions

1
In a skillet over medium-high heat, cook and crumble the breakfast sausage until no longer pink.
2
Drain the excess grease from the cooked sausage. A paper towel-lined plate works well for this.
3
In a medium bowl, combine the cream cheese and the drained sausage. Mix until well combined.
4
Stir in the shredded cheddar cheese.
5
Preheat your oven to 375°F and line a baking sheet with parchment paper.
6
Unroll one can of crescent dough onto a work surface. Pinch the perforated seams together to form a single rectangle.
7
Spread half of the sausage and cream cheese mixture evenly over the dough, leaving a small border.
8
Tightly roll the dough into a log, starting from one of the long sides.
9
Using a sharp knife, slice the log into 1-inch thick pinwheels.
10
Place the pinwheels on the prepared baking sheet.
11
Repeat the process with the second can of crescent dough and the remaining filling.
12
Bake for about 12 minutes, or until the rolls are golden brown.

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Tips & Notes

Pro tips

Brown the sausage completely and let it cool slightly before mixing with cream cheese to prevent the cheese from melting and becoming greasy.
Unroll crescent dough gently and press seams together lightly to create a larger, more pliable surface for even filling distribution.
Distribute the filling evenly across the dough before rolling to ensure each roll has a creamy, cheesy center without overstuffing, which can cause leaking.
Watch for golden-brown edges as the doneness cue—overbaking will dry out the crescent dough, while underbaking leaves the filling lukewarm.

Substitutions

Breakfast sausage → Italian sausage (note: will have a different flavor profile, more herbaceous)
Cream cheese → mascarpone (note: creamier texture, slightly richer; use the same weight)
Cheddar cheese → Gruyère or fontina (note: more complex flavor, melts smoothly)

Storage & make-ahead

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.

Common Questions

Can I make these ahead of time?

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.

What kind of sausage should I use?

Breakfast sausage (pork or turkey) works best. Brown and crumble it fully before mixing with cream cheese to avoid uncooked sausage in the filling.

How do I know when they're done baking?

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.

Can I use a different cheese?

Yes. Monterey Jack, pepper jack, or a sharp cheddar blend work well. Use the same amount (1.5 cups shredded).

Can I freeze these rolls?

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.