Sausage Cream Cheese Crescent Rolls

Flaky and buttery crescent pastries are filled with a meaty, creamy, cheesy delight. They’re ridiculously addictive, and one bite will get you hooked forever. Best of all, this recipe only calls for 4 basic ingredients and 20 minutes to whip up. Insanely delicious, affordable, and easy to make: it’s everything you can ask for in a recipe. Are you ready for a flaky, savory, cheesy delight? Let’s go!

Sausage Cream Cheese Crescent Rolls

These sausage cream cheese crescent rolls are the perfect appetizer (or breakfast on the go). The pastry is made from store-bought crescent dough, so you know it’s easy peasy. The filling is a combination of cream cheese, sausage crumbles, and cheddar cheese. It’s undeniably meaty, creamy, and loaded with savory goodness. Once baked, the dough turns into golden, crispy, and flaky pastries, while the filling gets nice and melty. Together, they create a beautiful harmony of flavors and textures. The sweetness from the pastry creates a lovely flavor contrast with the richness of the filling. The combination of soft and flaky pastry plus the creamy filling inside is such a delight, as well.

How to Make Easy Crescent Rolls

Have 20 minutes? Let’s do this. Prep. Start by preheating your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper. Make the Filling. Stir together sausage crumbles, softened cream cheese, and shredded cheese. Prep the Pastry. Roll out the crescent roll and separate them into triangles. Cut the triangles in half, lengthwise. Assemble the Rolls. Spoon a tablespoon of filling on the wide end of the triangle. Roll up the dough, starting with the thick end, ending with the pointy end on top. Bake the Rolls. Just for 15 minutes, or until the pastry is golden brown. Enjoy!

Is Ground Pork the Same as Sausage?

Not necessarily. While ground sausage is a type of ground pork, not all ground pork is ground sausage. Basically, ground pork is just that – ground-up pork. Meanwhile, ground sausage is a sausage that’s been finely chopped or ground.

Tips for Making The Best Crescent Rolls

I like using Jimmy Dean sausage, just because it’s my favorite. Feel free to use your preferred brand. I use beef sausage for this recipe, but you can also try pork or turkey.Brown the sausage in a skillet for 5 to 7 minutes. For an easier alternative, microwave the sausage on high for 5 to 7 minutes, or until no longer pink inside.Also, be sure to drain the fat before combining the sausage with the cream cheese. Otherwise, the filling will be runny instead of thick.Pulse the sausage in a blender or food processor to yield finely chopped crumbles. It makes mixing the ingredients together easier.Use a pizza cutter to slice the crescent rolls. It’ll be much easier than using a regular knife.For uniformity, use a cookie scoop to fill the crescent rolls.Place the filling at the thicker end of the pastry. Roll the pastry up starting from the thick end, ending with the pointy end on top.

Variations

Serving appetizers to dairy-free guests? Skip the cheddar and use dairy-free cream cheese.Make the filling vegetarian by sauteeing diced mushrooms and veggies such as bell peppers and onions.For a healthier version, use low-fat cream cheese and reduced-fat crescent rolls. They’ll be just as decadent, but with fewer calories.The recipe is already a showstopper, but you can jazz it up any way you like. Raid the fridge and add veggies, more cheese, and crumbled meat into the filling. It’s a great way to repurpose yesterday’s leftovers.Use jalapeno cream cheese to crank up the heat. Other cream cheese flavors, like onion and chive and garlic herb, work great, too.Change up the sausage depending on your taste. I like mine with a bit of spice, so I combine regular and spicy sausage to make my filling.Use whatever shredded cheese you please. Cheddar, Pepper Jack, Monterey – you name it! For more substance, throw in scrambled eggs, bacon crumbles, green chiles, and spinach leaves to the mix.

How to Store Cream Cheese Crescent Rolls

These crescent rolls last 3 to 5 days in the refrigerator. Place the leftover rolls in an air-tight container and refrigerate. Warm them in the microwave or the toaster oven. These rolls also keep well in the freezer. Let them cool completely and freeze on a baking sheet for 1 to 2 hours, or until frozen. Transfer them into a freezer-safe bag. Squeeze out as much excess air as possible, and seal. Freeze for up to 3 months. Reheat them in the microwave for 1 to 2 minutes on low power.