Last week, I wanted something we could both eat on the go without sacrificing that fresh from the oven comfort. I opened the fridge, spotted crescent roll dough, a block of cream cheese, and some sausage from dinner the night before, and the plan came together: Buttery Sausage And Cream Cheese Crescents.
The kitchen filled with the scent of buttery pastry and sizzling sausage. My son sat at the table, watching the crescents puff up in the oven like little golden pillows. As soon as they cooled enough to touch, I wrapped a couple in parchment for him, tucked two more into a container for my desk, and we were out the door.
By the time we reached school, he had already finished one, cheeks stuffed, smiling like he had just discovered the world’s best breakfast. And at my desk later that morning, that first bite warm, savory, creamy, and flaky reminded me why it’s worth spending just 20 extra minutes in the kitchen before the day takes off.
Short Description
Flaky crescent rolls filled with savory sausage and creamy cheese, baked until golden and topped with melty cheddar a quick, satisfying breakfast or snack you can enjoy at home or on the go.
Key Ingredients
For the dough
- 2 cans (8 ounces each) refrigerated crescent roll dough
For the filling
- 1 pound ground sausage, cooked and crumbled
- 1 package (8 ounces) cream cheese, softened
For the cheese topping
- 1 cup shredded cheddar cheese
Tools Needed
- Large skillet
- Mixing bowl
- Wooden spoon or spatula
- Baking sheet
- Parchment paper
- Oven
Cooking Instructions
Step 1: Cook the sausage
In a large skillet over medium heat, cook and crumble the sausage until fully browned with no pink left. Drain any excess fat to keep the crescents from turning greasy. Transfer sausage to a mixing bowl.
Step 2: Make the filling
Add the softened cream cheese to the warm sausage. Stir until well blended and creamy the warmth of the sausage will help the cream cheese melt in smoothly.
Step 3: Preheat the oven
Set your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Step 4: Fill the crescents
Separate the crescent roll dough into individual triangles. Place a heaping spoonful of the sausage mixture at the wide end of each triangle.
Step 5: Roll and top
Roll each triangle up from the wide end toward the point, tucking in the sides slightly to keep the filling in place. Arrange them on the prepared baking sheet with some space between each. Sprinkle shredded cheddar cheese over the tops for added flavor.
Step 6: Bake
Place in the oven and bake for 10–12 minutes, or until puffed and golden brown.
Step 7: Cool and serve
Let the crescents rest for a few minutes before serving. They’re best enjoyed warm.
Why You’ll Love This Recipe
– Ready in under 30 minutes
– Perfect for breakfast, snacks, or light lunches
– Portable and mess-free ideal for school or office
– Kid-approved flavor
– Easy to customize with different fillings
Mistakes to Avoid & Solutions
Mistake 1: Overfilling the crescents
Solution: Stick to about 1 heaping tablespoon per triangle to avoid leaks.
Mistake 2: Using cold cream cheese
Solution: Let it soften at room temperature so it blends easily.
Mistake 3: Not sealing edges
Solution: Lightly pinch dough at the seams before baking.
Mistake 4: Baking too close together
Solution: Leave at least an inch between crescents for even browning.
Mistake 5: Undercooking
Solution: Check that the tops are golden and bottoms are firm before removing from the oven.
Serving and Pairing Suggestions
– Serve with fresh fruit for a balanced breakfast.
– Pair with soup for a cozy lunch.
– Include on a brunch platter with mini quiches and fresh greens.
– Offer as a warm appetizer at parties.
Storage and Reheating Tips
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Wrap each crescent individually and freeze for up to 2 months.
Reheat: Warm in a 350°F oven for 5–7 minutes for best texture, or microwave for 20–30 seconds.
FAQs
1. Can I make them ahead of time?
Yes assemble the night before, cover, and bake the next day.
2. Can I use turkey sausage?
Absolutely, it’s a leaner alternative.
3. What can I substitute for cream cheese?
Ricotta or mascarpone will give a lighter, creamier texture.
4. Do they taste good cold?
They’re best warm, but still tasty at room temperature.
5. How can I make them spicier?
Use hot sausage or add diced jalapeños to the filling.
Tips & Tricks
– Brush tops with melted butter before baking for extra richness.
– Add chopped herbs to the filling for freshness.
– Use reduced-fat cheese to lighten the recipe.
– Bake on the middle rack for even browning.
Recipe Variations
Bacon & Cheddar Crescents: Swap sausage for crumbled bacon and add extra cheese inside.
Veggie Crescents: Replace sausage with sautéed mushrooms, peppers, and spinach.
Italian Style: Use Italian sausage and add a spoonful of marinara inside.
Breakfast Deluxe: Add scrambled eggs to the sausage mixture before rolling.
Final Thoughts
These buttery sausage and cream cheese crescents have become a quiet little morning tradition in our home. They don’t require fancy ingredients or hours in the kitchen, but they deliver that fresh-baked comfort everyone craves before a busy day.
My son asks for them on school mornings, and I’ve started bringing extras to the office they disappear before lunch. And when something this easy can make mornings smoother, I’m all for keeping the dough stocked in my fridge.
Buttery Sausage And Cream Cheese Crescents
Ingredients
For the dough
- 2 cans 8 ounces each refrigerated crescent roll dough
For the filling
- 1 pound ground sausage cooked and crumbled
- 1 package 8 ounces cream cheese, softened
For the cheese topping
- 1 cup shredded cheddar cheese
Instructions
- In a skillet over medium heat, cook and crumble sausage until browned. Drain fat and transfer to a bowl.
- Stir softened cream cheese into warm sausage until smooth.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Separate dough into triangles and add a heaping spoonful of filling to the wide end.
- Roll up from the wide end, tuck in sides, and place on the sheet. Sprinkle with cheddar.
- Bake for 10–12 minutes until puffed and golden.
- Cool slightly, then enjoy warm.
