Sausage Cream Cheese Crescents

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.