Sausage Cheddar Crescent Rolls (Printer-Friendly)
Flaky crescents stuffed with sausage, cream cheese, and cheddar for a warm, savory breakfast bite.
# List of Ingredients:
→ Filling
01 -
1 pound breakfast sausage
02 -
8 ounces cream cheese, softened
03 -
1 cup shredded cheddar cheese
→ Pastry
04 -
2 cans refrigerated crescent roll dough (8 ounces each)
→ Finishing
05 -
1 tablespoon unsalted butter, melted
06 -
1/2 teaspoon garlic powder
07 -
1 tablespoon chopped fresh parsley (optional)
# Preparation Steps:
01 -
Preheat oven to 375°F. Line a large baking sheet with parchment paper for easy release and clean up.
02 -
In a large skillet over medium heat, cook the breakfast sausage for 8 to 10 minutes, breaking it into small pieces with a wooden spoon until evenly browned and cooked through.
03 -
Drain excess grease from the pan, then add softened cream cheese to the hot sausage. Stir continuously for 2 to 3 minutes, allowing cream cheese to melt and coat the sausage to form a creamy mixture.
04 -
Remove skillet from heat. Stir in shredded cheddar cheese until fully melted and the filling is cohesive.
05 -
Unroll crescent roll dough and separate into individual triangles. Place triangles on work surface with wide ends facing you.
06 -
Spoon 2 tablespoons of sausage filling onto the wide end of each dough triangle. Roll each triangle tightly from the wide end, ensuring seam is on the bottom.
07 -
Place rolled crescents on the prepared baking sheet about 2 inches apart. Brush tops with melted butter and sprinkle lightly with garlic powder.
08 -
Bake for 10 to 12 minutes until pastry is deeply golden and crisp. Let rest on baking sheet for 5 minutes before serving. Garnish with chopped parsley if desired.
# Additional Suggestions:
01 -
Prepare filling up to two days in advance and refrigerate for quicker assembly in the morning.
02 -
Let sausage mixture cool slightly before filling pastries to prevent soggy dough.
03 -
Freeze baked rolls in an airtight container and reheat in a 350°F oven for best results.