Sausage Cream Cheese Crescents
Yields: ~32 crescents
Prep Time: 20 min | Cook Time: 15–18 min
Ingredients
- 2 lbs breakfast sausage (pork or turkey; spicy or mild)
- 16 oz (2 blocks) cream cheese, softened
- 1½ tsp garlic powder (optional, for flavor)
- ½ tsp black pepper
- 4 cans refrigerated crescent roll dough (8-count per can, like Pillsbury)
- Optional: ½ cup chopped green onions or chives
- Optional: ½–1 cup shredded cheddar or pepper jack cheese for added richness
Instructions
1. Cook the Sausage
- In a large skillet over medium heat, cook the 2 lbs of sausage until browned and fully cooked.
- Drain excess grease.
2. Mix the Filling
- In a large bowl, mix the cooked sausage, softened cream cheese, pepper, and garlic powder until well combined.
- Stir in optional green onions or cheese if using. Let mixture cool slightly.
3. Prepare the Crescents
- Preheat oven to 375°F (190°C).
- Open crescent roll cans and separate the dough into triangles.
4. Fill and Roll
- Place about 1 heaping tablespoon of filling on the wide end of each triangle.
- Roll each crescent up from the wide end to the tip, gently tucking the ends if needed to seal the filling inside.
- Place seam-side down on a parchment-lined baking sheet.
5. Bake
- Bake in preheated oven for 15–18 minutes, or until golden brown.
- Let cool slightly before serving — the filling will be hot!
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze baked crescents for up to 2 months. Reheat in oven or air fryer for best results.
Variations
- Use spicy sausage and add a pinch of crushed red pepper for a kick.
- Mix in diced jalapeños or hot sauce for heat.
- Use croissant dough sheets and cut your own triangles for custom sizes.