On a chilly Thanksgiving morning some years back, I found myself helping out at the local community center where a small group gathered for a volunteer breakfast. Among the bustling crowd was a retired chef named Henry, a kind soul who loved sharing stories as much as recipes.
He handed me a warm crescent roll stuffed with a rich sausage and cream cheese filling, saying, “This one’s a family favorite — guaranteed to bring smiles.” As I bit into that golden, flaky roll, the blend of savory sausage and tangy cream cheese, with a subtle kick from those fire-roasted tomatoes and green chilies, felt like a cozy hug on a cold day.
That morning sparked a fondness for this recipe that’s traveled with me ever since. The beauty of these crescent rolls lies in their simplicity—using familiar ingredients but coming together to create something unexpectedly delightful. Over the years, I’ve made these for everything from lazy Sunday brunches with my grandchildren to quick snacks during book club meetings. Each time, they carry a little story, a little warmth, and a bit of the past tucked inside their buttery folds.
Sharing this recipe feels like passing along a small piece of that shared morning, a moment of comfort and connection that I hope will find a place in your kitchen and heart too.
Short Description
These Sausage Cream Cheese Crescent Rolls are savory, creamy bites wrapped in buttery crescent dough. Filled with mild breakfast sausage, cream cheese, and fire-roasted tomatoes, they bake to golden perfection—ideal for breakfast, appetizers, or anytime snacking.
Key Ingredients
For the Filling:
- 1 pound mild breakfast sausage, cooked and crumbled
- 6 ounces cream cheese, softened to room temperature
- 10 ounces fire-roasted diced tomatoes and green chilies, well drained (e.g., Rotel)
- 1 teaspoon fresh parsley, finely chopped
For the Pastry:
-
16 ounces refrigerated crescent roll dough (2 canisters, 8 ounces each)
Optional Additions:
- ½ cup shredded cheddar cheese
- ¼ teaspoon garlic powder
- Hot sauce to taste
Tools Needed
- Large baking sheet
- Parchment paper or silicone baking mat
- Medium mixing bowl
- Sharp knife or pizza cutter
- Small cookie scoop or measuring spoon
- Spoon or spatula
Cooking Instructions
Step 1: Preheat and Prepare
Set your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
Step 2: Make the Filling
In a medium bowl, combine cooked and crumbled sausage, softened cream cheese, drained diced tomatoes and green chilies, and chopped parsley. Stir until smooth and uniform, with no visible cream cheese streaks. Add optional cheddar cheese, garlic powder, or hot sauce if using, and fold gently.
Step 3: Prepare the Dough
Open one canister of crescent dough and unroll it on a lightly floured surface. Separate the dough into triangles along the perforations. For smaller bites, slice each triangle lengthwise into two narrower triangles.
Step 4: Fill the Dough
Using a small scoop or spoon, place about 1 tablespoon of the sausage filling near the wide end of each triangle. Avoid overfilling to prevent leaks.
Step 5: Roll into Crescents
Stretch the wide end of the dough gently over the filling and roll toward the pointed end, forming a crescent shape. Seal the edge by pinching lightly. Place each roll on the prepared baking sheet, spaced 2 inches apart.
Step 6: Bake
Bake for 15 minutes or until the crescent rolls are puffed and golden brown. Watch closely near the end to avoid over-browning.
Step 7: Cool and Serve
Let the rolls cool for 3–5 minutes before serving. This helps the filling set and makes handling easier.
Troubleshooting tip: If dough feels sticky, dust the surface lightly with flour. If filling leaks, use less or pinch seams more firmly.
Why You’ll Love This Recipe
Quick and easy: Minimal prep with store-bought dough
Versatile: Great for breakfast, brunch, appetizers, or even dinner
Flavor-packed: Creamy, savory, and slightly spicy
Customizable: Add cheese, spice, or herbs to suit your taste
Crowd-pleaser: Always a hit at parties and gatherings
Mistakes to Avoid & Solutions
Overfilling the Dough: Too much filling can cause the rolls to burst during baking. Use about 1 tablespoon per triangle and seal edges carefully. If the dough tears, patch gently or pinch edges to prevent leaks.
Undercooked Sausage: Always cook sausage thoroughly before mixing it with other ingredients. Raw sausage can ruin the texture and safety of the dish.
Sticky Dough: If dough sticks while rolling, lightly flour your surface and hands. Avoid adding too much flour, which can dry out the dough.
Uneven Baking: Place rolls evenly spaced on the baking sheet and don’t overcrowd. If necessary, bake in batches to ensure golden, crispy results.
Cream Cheese Temperature: Using cold cream cheese makes mixing difficult and can cause lumps. Soften it to room temperature before combining.
Serving and Pairing Suggestions
Serve these crescent rolls warm, alongside fresh fruit or a light green salad for a balanced breakfast or brunch. They pair beautifully with a cup of coffee or a chilled mimosa for a festive touch.
For a savory snack spread, offer alongside tangy mustard dips or a creamy ranch dressing. Serve family-style on a platter, inviting everyone to grab and enjoy.
Storage and Reheating Tips
Store leftover rolls in an airtight container in the refrigerator for up to 3 days.
To keep them crisp, reheat in a preheated oven at 350°F (175°C) for about 8-10 minutes instead of microwaving.
For freezing, place cooled rolls in a freezer-safe bag for up to 1 month. Thaw overnight in the fridge, then reheat as above.
Avoid microwaving for reheating as it can make the dough soggy and chewy.
FAQs
1. Can I use spicy sausage instead of mild?
Absolutely! Using spicy sausage adds a nice kick and works well with the cream cheese and tomatoes. Adjust optional hot sauce accordingly.
2. Can I prepare these ahead of time?
Yes, you can assemble the rolls and refrigerate them on the baking sheet covered with plastic wrap for up to 4 hours before baking.
3. What if I don’t have fire-roasted tomatoes?
Regular diced tomatoes or fresh diced tomatoes with a pinch of chili powder can substitute, but fire-roasted adds a smoky depth.
4. Can I make these gluten-free?
You would need gluten-free crescent dough, which some specialty brands offer. Follow the same filling and baking steps but watch the dough carefully as gluten-free varieties can bake faster.
5. How can I make these dairy-free?
Try dairy-free cream cheese alternatives and check that your crescent dough is dairy-free too. The flavor will differ slightly but still tasty.
Tips & Tricks
Use a cookie scoop for consistent filling sizes, which helps even baking.
Chill the dough briefly before cutting if it gets too soft to handle.
Brush the tops lightly with melted butter after baking for an extra glossy finish.
Experiment with fresh herbs like chives or basil for a different flavor note.
Recipe Variations
Cheesy Jalapeño Sausage Rolls:
Add 1/2 cup shredded pepper jack cheese and 1 finely diced jalapeño (seeds removed for milder heat) to the filling. Follow the same steps; the cheese melts beautifully, adding creamy heat.
Spinach and Feta Twist:
Substitute the sausage with cooked, chopped spinach and crumble 4 ounces of feta cheese into the cream cheese mix. Omit tomatoes and parsley, or add fresh dill for brightness.
Sweet and Savory Roll:
Add 2 tablespoons maple syrup to the sausage mixture and sprinkle a little brown sugar on the dough before rolling. These rolls bring a hint of sweetness that balances the savory filling.
Final Thoughts
The way the dough crisps up around that creamy, savory filling always brings a smile to my face, especially when served fresh and warm. They’re quick enough for a weekday treat yet special enough for gatherings with family and friends. T
his dish bridges generations, connecting memories from the past with fresh new stories made in your kitchen today. If you ever want a bite of comfort wrapped in flaky pastry, this is it—a small, satisfying delight that’s easy to make and even easier to share.
Sausage Cream Cheese Crescent Rolls
Print ThisIngredients
- For the Filling:
- 1 pound mild breakfast sausage, cooked and crumbled
- 6 ounces cream cheese, softened to room temperature
- 10 ounces fire-roasted diced tomatoes and green chilies, well drained (e.g., Rotel)
- 1 teaspoon fresh parsley, finely chopped
- For the Pastry:
- 16 ounces refrigerated crescent roll dough (2 canisters, 8 ounces each)
- Optional Additions:
- ½ cup shredded cheddar cheese
- ¼ teaspoon garlic powder
- Hot sauce to taste
Instructions
Step 1: Preheat Oven
Set oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
Step 2: Mix Filling
Combine cooked sausage, softened cream cheese, drained diced tomatoes with green chilies, and parsley. Stir until smooth. Add optional cheddar, garlic powder, or hot sauce and fold gently.
Step 3: Prepare Dough
Unroll crescent dough on a floured surface. Separate into triangles. For smaller rolls, cut each triangle in half lengthwise.
Step 4: Add Filling
Place about 1 tablespoon of filling near the wide end of each triangle. Don’t overfill.
Step 5: Roll Crescents
Roll from wide end to point, sealing edges by pinching. Place on baking sheet, spaced 2 inches apart.
Step 6: Bake
Bake 15 minutes until golden and puffed. Watch closely to prevent burning.
Step 7: Cool & Serve
Cool rolls 3–5 minutes before serving to let filling set.
