These creamy sausage-stuffed crescent rolls are a perfect treat for any time! Flaky crescent dough wraps around a delicious filling of sausage and cream cheese.
They’re warm, cheesy, and oh-so-comforting. Whenever I make these, the smell fills the house, and I can’t resist sneaking a bite before serving! 😋
These are super easy to whip up for brunch or a family snack. Just roll, fill, bake, and enjoy the warm, tasty goodness with everyone!
Key Ingredients & Substitutions
Ground Breakfast Sausage: This is the star of the filling. You can choose between mild or spicy based on your taste. If you prefer a lighter option, turkey or chicken sausage works well too!
Cream Cheese: This adds creaminess to the filling. If you’re looking for a lower-fat option, Neufchâtel cheese is a great substitute. It has a similar taste but less fat.
Cheeses: I love using mozzarella and Parmesan for their melting properties and flavor. If you’re out of these, feel free to swap in cheddar or even pepper jack for a spicy kick!
Crescent Roll Dough: This makes the rolls flaky and tender. If you can’t find crescent dough, you can use puff pastry as an alternative. Just adjust the baking time as needed.
How Do I Roll and Seal the Crescent Rolls Properly?
Rolling up the crescent dough is an essential step that ensures the filling stays inside. Here’s how to do it right:
- Place 1 to 2 tablespoons of filling at the wide end of the triangle.
- Start rolling from the wide end towards the tip, tucking the filling as you go.
- Make sure to pinch the seams to seal them well; this prevents any leaking during baking.
- Arrange the rolls with the tip side down on the baking sheet to keep them from unrolling.
By taking a little care in the rolling process, you’ll have perfectly stuffed crescent rolls that are both beautiful and delicious!
Creamy Sausage-Stuffed Crescent Rolls
Ingredients:
- 1 lb (450g) ground breakfast sausage (mild or spicy, as preferred)
- 8 oz (225g) cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
Time Needed:
This recipe takes about 10 minutes to prepare and around 15 minutes to bake, for a total time of about 25 minutes. The result? Deliciously warm and cheesy crescent rolls ready in no time!
Dinner Party Prep or Family Snack Time?
Whether you’re gearing up for a cozy family dinner or a fun gathering with friends, these sausage-stuffed crescent rolls are a crowd-pleaser. They can also be served as an appetizer or snack, making them incredibly versatile!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. This way, your rolls will come out perfectly!
2. Cook the Sausage:
In a large skillet over medium heat, cook the ground sausage until it’s fully browned. Use a spoon to break it apart as it cooks, allowing it to cook evenly. Once it’s cooked through, drain any excess grease and take it off the heat. Let it cool for a few minutes.
3. Mix the Filling:
In a medium bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, chopped parsley, garlic powder, onion powder, and a sprinkle of salt and pepper. Mix everything together until it’s creamy and well combined. Yum!
4. Combine the Sausage and Cheese Mixture:
Add the cooled sausage to your cheese mixture. Stir well to ensure everything is nicely mixed together. This is where all the flavors come together!
5. Unroll the Crescent Dough:
Take the refrigerated crescent roll dough and carefully unroll it. Separate the dough into individual triangles. Be gentle to keep them intact!
6. Fill the Dough:
At the wide end of each triangle, place about 1 to 2 tablespoons of your delicious sausage mixture. Don’t overfill, or they might spill out when baking.
7. Roll It Up:
Start rolling each triangle from the wide end to the tip. Make sure to roll tightly and seal the filling inside by pinching the seams. Once rolled, place them on the prepared baking sheet, featuring the tip side down to help keep them closed during baking.
8. Egg Wash:
In a small bowl, whisk together the egg and a tablespoon of water to create your egg wash. Brush the tops of each crescent roll generously with this mix for that beautiful golden finish!
9. Bake:
Pop the baking sheet into the oven and bake for about 12-15 minutes, or until they are golden brown and puffed up. Your kitchen will smell absolutely amazing!
10. Cool & Garnish:
Once done, remove the rolls from the oven and let them cool for a few minutes. If you’d like, sprinkle some extra chopped parsley on top for a nice touch.
11. Serve & Enjoy:
Serve these warm with a side of ranch or your favorite herbed dipping sauce. Enjoy every flaky, cheesy, and creamy bite of these delicious sausage-stuffed crescent rolls!
These rolls are sure to be a hit, whether it’s for a cozy evening or a festive gathering. Enjoy! 🥳
Can I Use Turkey Sausage Instead of Pork?
Absolutely! Turkey sausage is a great substitute for a healthier option. Just make sure to cook it thoroughly before mixing it with the cream cheese and other ingredients.
How Can I Make These Vegan?
To make a vegan version, use plant-based sausage and substitute the cream cheese with a vegan cream cheese alternative. You can also use dairy-free cheese substitutes for the mozzarella and Parmesan.
How Do I Store Leftover Crescent Rolls?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through, to restore some of their flakiness.
Can I Freeze These Rolls?
Yes, you can freeze them! Before baking, arrange the rolls on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag. Bake from frozen for an extra 3-5 minutes, adding additional time if necessary.