sausage cream cheese crescent rolls
Sausage cream cheese crescent rolls are a delightful appetizer or snack that's easy to prepare and perfect for parties or family gatherings. The flaky crescent rolls are filled with a savory mixture of sausage and cream cheese, making them a crowd-pleasing treat.
Equipment
- 1 baking sheet
- 1 parchment paper optional
- 1 mixing bowl
- 1 spoon or spatula
- 1 knife or pizza cutter
Ingredients
- 1 pound ground breakfast sausage
- 8 oz cream cheese, softened
- 1 package refrigerated crescent roll dough (8 oz)
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
- ½ cup shredded cheddar cheese (optional)
- as needed cooking spray or butter for greasing
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease it lightly with cooking spray or butter.
- In a mixing bowl, cook the ground breakfast sausage over medium heat in a skillet until fully browned and no longer pink. Drain any excess grease and let it cool slightly.
- Add the softened cream cheese to the bowl with the cooked sausage. If desired, mix in garlic powder, onion powder, and shredded cheddar cheese. Stir until the mixture is well combined and smooth.
- Unroll the crescent roll dough on a clean surface and separate the triangles along the perforated edges.
- Place about one tablespoon of the sausage and cream cheese mixture on the wider end of each crescent triangle.
- Roll the triangle from the wide end toward the pointed end, enclosing the filling. Gently pinch the ends to seal.
- Place the rolled crescent rolls on the prepared baking sheet, spacing them about an inch apart.
- Bake in the preheated oven for 12-15 minutes, or until the rolls are golden brown.
- Remove from the oven and allow to cool slightly before serving.
Notes
These rolls can be served warm or at room temperature.
Feel free to experiment with different spices or cheeses in the filling to customize the flavor to your liking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.