Sausage Cream Cheese Crescent Rolls

1️⃣ Title:
Easy Homemade Sausage Cream Cheese Crescent Rolls — A Cozy, Traditional Weekend Bite

2️⃣ Introduction (Storytelling + Emotion):
Sausage Cream Cheese Crescent Rolls are my go-to comfort food for chilly mornings, last-minute brunches, and holiday snack tables. The first time I made these was when my grandmother came to town — the warm, buttery crescents filled with savory sausage and creamy cheese made the whole kitchen smell like home. Serve them for a weeknight dinner shortcut, a Sunday family meal, holiday appetizers, or a crowd-pleasing brunch; they disappear fast every time.

3️⃣ 🧂 Ingredients:

• 1 (8 oz) package refrigerated crescent roll dough (8 triangles) — or 1 can of crescent sheet dough
• 1/2 lb (225 g) breakfast sausage (pork, turkey, or plant-based)
• 4 oz (115 g) cream cheese, softened
• 1/2 cup (50 g) shredded cheddar cheese (optional, but delicious)
• 1 small green onion, finely chopped (optional)
• 1 tsp Worcestershire sauce or 1/2 tsp Dijon mustard (optional — adds depth)
• 1 egg, beaten (for egg wash) or use milk for brushing
• Freshly ground black pepper and a pinch of smoked paprika (optional)
• Parchment paper or silicone baking mat (for easier cleanup)

Yield: about 8 rolls (adjust with extra cans of dough)

4️⃣ 👩‍🍳 Directions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook the sausage for 6–8 minutes, breaking it up with a spoon, until browned and fully cooked. Drain excess fat and let the sausage cool 2–3 minutes.
3. In a mixing bowl, combine the warm (not hot) sausage with softened cream cheese, shredded cheddar (if using), green onion, Worcestershire or mustard, and a pinch of black pepper and smoked paprika. Mix until evenly combined. Taste and adjust seasoning.
4. Unroll the crescent dough and separate into triangles. Spoon about 1 tablespoon (or a little more for bigger crescents) of the sausage mixture onto the wide end of each triangle. Don’t overfill.
5. Roll the dough from the wide end toward the point, tucking the filling in as you go. Place each roll seam-side down on the prepared baking sheet.
6. Brush each roll with beaten egg (or milk) for a golden finish. If desired, sprinkle a little extra cheddar on top.
7. Bake for 12–15 minutes, or until golden brown and cooked through. Baking times may vary by oven — watch for a nicely browned exterior.
8. Let cool for 2–3 minutes before serving. Enjoy warm.

Cooking tips: If the filling seems too loose, pop the mixed filling in the fridge for 10–15 minutes to firm up before filling the dough. For crispier bottoms, rotate the pan halfway through baking.

5️⃣ 💡 Tips & Variations:

• Healthier swaps:
  • Use turkey sausage or chicken sausage to reduce fat.
  • Substitute reduced-fat cream cheese or a Neufchâtel for fewer calories.
  • Make them gluten-free by using gluten-free crescent dough or a gluten-free puff pastry sheet.
  • Low-carb option: make little almond-flour or cheese-based dough bites and shape around the filling, or serve the filling over a bed of roasted sweet potatoes instead of rolling.
  • Vegan option: use plant-based sausage crumbles, vegan cream cheese, and vegan crescent or puff pastry (many grocery stores now carry vegan dough).
• Flavor variations:
  • Add diced jalapeño and pepper jack for a spicy kick.
  • Mix in chopped cooked apples and a drizzle of maple syrup for sweet-savory brunch crescents.
  • Try herbs like thyme, chives, or fresh basil for a fresh pop.
• Serving ideas:
  • Serve with ketchup, mustard, spicy mayo, or a maple-dijon dipping sauce.
  • Pair with a simple green salad for a light dinner, or alongside scrambled eggs for brunch.
• Storing leftovers:
  • Refrigerate in an airtight container for up to 3–4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes for best texture (microwave will soften the dough).
  • Freeze unbaked filled crescents on a lined tray until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen at 375°F, adding 5–7 extra minutes to baking time.

7️⃣ 🩺 Health & Lifestyle Tie-in (Optional):
These sausage cream cheese crescent rolls are a satisfying source of protein (especially with sausage and cheese), which helps keep you full longer and supports muscle repair. Choosing leaner sausage and reduced-fat cream cheese can lower saturated fat without sacrificing flavor. Small choices like cooking at home and swapping ingredients can add up — eating healthier now can help reduce future healthcare costs and improve long-term well-being.

8️⃣ Conclusion:
If you make these Sausage Cream Cheese Crescent Rolls, please tell me how they turned out — leave a comment or tag me in a photo; I love seeing your versions! They’re easy, comforting, and perfect for sharing. Happy baking and even happier eating!

If you loved this recipe, consider bookmarking it for holiday brunches or sharing it with a friend who needs a cozy, crowd-pleasing appetizer.

Sausage Cream Cheese Crescent Rolls

These easy sausage cream cheese crescent rolls are perfect for chilly mornings, last-minute brunches, and holiday gatherings. Filled with savory sausage and creamy cheese, they are sure to disappear fast.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 8 rolls

Course: Appetizer, Brunch, Snack

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

  

Dough and Filling

• 1 package refrigerated crescent roll dough (8 triangles) or 1 can of crescent sheet dough
• 1/2 lb breakfast sausage (pork, turkey, or plant-based)
• 4 oz cream cheese, softened
• 1/2 cup shredded cheddar cheese optional, but delicious
• 1 small green onion, finely chopped optional
• 1 tsp Worcestershire sauce or 1/2 tsp Dijon mustard, optional
• 1 egg beaten for egg wash or use milk for brushing
• Freshly ground black pepper and smoked paprika to taste, optional

For Baking

• Parchment paper or silicone baking mat for easier cleanup

Method

 

Preparation

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook the sausage for 6–8 minutes, breaking it up with a spoon until browned and fully cooked. Drain excess fat and let the sausage cool for 2–3 minutes.
3. In a mixing bowl, combine the warm sausage with softened cream cheese, shredded cheddar (if using), green onion, Worcestershire or mustard, and a pinch of black pepper and smoked paprika. Mix until evenly combined and taste for seasoning.

Assembly

1. Unroll the crescent dough and separate it into triangles. Spoon about 1 tablespoon of the sausage mixture onto the wide end of each triangle without overfilling.
2. Roll the dough from the wide end towards the point, tucking the filling in as you go. Place each roll seam-side down on the prepared baking sheet.
3. Brush each roll with beaten egg or milk for a golden finish. If desired, sprinkle a little extra cheddar on top.

Baking

1. Bake for 12–15 minutes, or until golden brown and cooked through. Baking times may vary by oven — watch for a nicely browned exterior.
2. Let cool for 2–3 minutes before serving. Enjoy warm.

Notes

If the filling seems too loose, chill it for 10–15 minutes before filling the dough. For crispier bottoms, rotate the pan halfway through baking.