Sausage Cheddar Crescent Rolls (Print Version)
Flaky rolls stuffed with sausage, cheddar, and cream cheese make a warm, savory breakfast treat.
# What You'll Need:
→ Filling
01 -
1 pound breakfast sausage
02 -
8 ounces cream cheese, softened
03 -
1 cup shredded sharp cheddar cheese
→ Pastry and Seasoning
04 -
2 cans refrigerated crescent roll dough
05 -
1 tablespoon unsalted butter, melted
06 -
½ teaspoon garlic powder
07 -
1 tablespoon fresh parsley, chopped (optional)
# Steps to Follow:
01 -
Preheat the oven to 375°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
02 -
In a large skillet over medium heat, cook the breakfast sausage for 8 to 10 minutes, breaking it apart until thoroughly browned and cooked through.
03 -
Drain excess grease, then add softened cream cheese to the sausage. Stir continuously for 2 to 3 minutes until the mixture is smooth and creamy.
04 -
Remove the skillet from heat and immediately fold in shredded cheddar cheese until melted and fully combined.
05 -
Unroll the crescent roll dough and separate into individual triangles, placing them with the wide ends closest to you for filling.
06 -
Spoon approximately 2 tablespoons of the sausage mixture onto the wide end of each triangle. Roll each triangle gently but firmly toward the narrow end, placing the seam side down.
07 -
Arrange rolls on the prepared baking sheet about 2 inches apart. Brush tops with melted butter and sprinkle garlic powder evenly over them.
08 -
Bake for 10 to 12 minutes until crescents are deeply golden and sound hollow when tapped. Allow to cool for 5 minutes before serving.
# Additional Notes:
01 -
For an enhanced golden crust, lightly toast the rolls for 1 extra minute after baking.
02 -
Allow the filling to cool slightly before assembling to prevent soggy pastry.
03 -
These rolls freeze well when wrapped tightly; bake directly from frozen with an additional 2-3 minutes of cooking time.