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Hey there, friends! If you’ve ever looked down at an empty appetizer plate and thought, “Oh shoot, what can I whip up in five minutes that feels like comfort food and crowd-pleaser rolled into one?” you’re so not alone. As someone who’s lived through her fair share of last-minute gatherings (sometimes more prepared than others!), there’s nothing I adore more than a recipe that delivers big flavor with just a handful of ingredients.
Let me tell you, these sausage and cream cheese crescents are exactly that kind of miracle snack. They’re buttery, gooey, and just the right amount of rich. Not to be dramatic, but they’ve made me look like a kitchen superstar at potlucks and family brunches more than once! My husband actually requests them before game night—he insists it’s for “the guys,” but I know he sneaks a few before they show up.
Honestly, I started making these out of desperation (the good kind, I promise). One afternoon, with a can of crescent rolls staring me down from the fridge, a half-used block of cream cheese on the counter, and some leftover sausage, these beauties pretty much made themselves. Since then, I’ve lost count of how many times I’ve made them. (Too many to admit? Probably!)
Why You’ll Love It
- Cheesy, creamy filling with savory sausage—total crowd magnet.
- All wrapped up in pillowy, golden crescent rolls. Butter city!
- Fast to prep—perfect when you’ve got hangry folks hovering in the kitchen.
- Easy cleanup—only one pan needed for the filling, and you can use parchment paper if you’re feeling extra lazy (no judgment here).
- So adaptable for different tastes, spicy or mild.
- They taste like breakfast and appetizer had a delicious mashup!
Really, it’s one of those recipes I rely on for everything from holiday brunch buffets to lazy Friday nights. And the best part? These little crescents hold up well if you’re bringing them to a potluck or party, and they disappear fast—so consider doubling it if you think you’ll want leftovers. (Spoiler: you will.)
Ingredient Notes
- Sausage: I usually grab a pound of breakfast sausage (hot if I’m feeling wild, mild if it’s for kids). Italian sausage works too! Chicken or turkey sausage are great for lightening things up.
- Cream Cheese: Go for the regular stuff—it’s rich and lush. Light cream cheese is fine, though! Don’t skip the softening step; it makes mixing so much easier.
- Shredded Cheese: Cheddar is my usual go-to (extra-sharp for a tangy kick), but honestly, any melty cheese will fit. Mozzarella, Colby Jack, even pepper jack if you want some heat!
- Crescent Rolls: I’m forever grabbing those pre-scored dough cans. If you want to be all “homemade,” feel free to use puff pastry—it’ll be even flakier.
- Seasonings: I keep it easy—just a pinch of black pepper. Sometimes I get fancy and toss in a little garlic powder, onion powder, or red pepper flakes.
Swaps and tweaks: If you’re craving a veggie boost, stir in some sautéed onions or bell peppers (just don’t go overboard, or the dough will get soggy). Or, if there’s a vegetarian in the house, plant-based crumbles work with no problem—just season up to your liking!
Directions
- Preheat your oven to 375°F (190°C). Line a big baking sheet with parchment paper or give it a quick spray with nonstick. You know your pans best!
- Cook the sausage in a large skillet over medium heat. Break it up as you go, until it’s browned and crumbly (about 7–10 minutes). Tip: If you’re using a nonstick skillet, you can skip extra oil—sausage is fatty enough. Drain off any extra grease—nobody wants soggy rolls.
- Mix together the filling. Pop the hot sausage right into a bowl with your softened cream cheese. Give it a good mix (a strong spatula or wooden spoon works best!) until it’s smooth and dreamy. I like to add the shredded cheese here, plus black pepper and other spices if you like things zippy. Taste-test if you dare—it’s basically impossible to resist.
- Time for assembly: Crack open those crescent roll tubes with a satisfying “pop” (always more dramatic than I expect). Unroll the dough and separate into 16 triangles. I give each triangle a gentle stretch, just so it’s a bit easier to fill and roll.
- Add the filling: Scoop about 1½ tablespoons of the sausage mixture onto the wide end of each triangle. Don’t be tempted to overstuff—trust me, it’ll all ooze out and make a mess (spoken from experience).
- Roll ‘em up! Start at the wide end and roll each triangle toward the skinny point, just like a little crescent or mini burrito. Press the seams if you see any filling peeking out. Lay them seam-side down on your baking sheet.
- Add a flourish (optional): I like to sprinkle a tiny bit of cheese on top before baking for an extra golden crust. Or brush with a beaten egg if you’re feeling fancy.
- Bake for 10–12 minutes, until they’re puffed and perfectly golden. Your kitchen will smell amazing—expect people to float in with “What’s in the oven?” looks on their faces.
- Cool for 2–3 minutes. I know, it’s hard to wait—but hot cheese burns are real! If you like, garnish with parsley or snipped chives for a pop of color.
Variations
- Spicy twist: Toss chopped jalapeños or green chiles into the mix, or swap cheddar for pepper jack.
- Veggie version: Sauté some onions, bell peppers, or even a handful of chopped spinach, then blend into the sausage mixture. Sneaky veggies, anyone?
- Puff pastry upgrade: Use thawed puff pastry squares for an ultra-flaky, bakery-style bite. Just know your cook time may increase a tick.
- Autumn flavor: A little diced apple and fresh sage is cozy fall magic. (Pair with apple cider for peak autumn mood!)
- Greek twist: Feta cheese, chopped spinach, a sprinkle of dill—reminds me of spanakopita but less work.
- Bite-size party version: Cut each triangle in half, roll up with a little filling, and bake for crowd-friendly minis!
Storage & Reheating Tips
So you made extra? Good planning! These crescents keep beautifully, which means snacktime happiness is always within reach. Just pop the leftovers into an airtight container and go straight into the fridge—they’ll stay fresh for up to three days.
To warm them up and keep that exterior crisp (the dream, am I right?), line them up on a baking sheet and heat in a 350°F oven for about 5–7 minutes. They get snuggly and melty again real fast. In a hurry? You can microwave for 30–45 seconds, but they’ll lose a smidge of their crispy magic—still tasty, though!
Freezer tip: Assemble the unbaked crescents on a sheet pan, freeze until solid (about an hour), then pop them into a freezer bag with parchment between layers. Bake from frozen (add 2–3 more minutes), or let them thaw before baking if you’re organized. If you’re freezing leftovers, just let them cool completely first—then reheat as above. They’re surprisingly delicious even after a reheat!
FAQs
Can I use low-fat cream cheese?
Yes, you absolutely can. The filling will still turn out creamy and luscious, just a smidge lighter (sometimes we all need that, right?).
What kind of sausage is best?
Honestly, whatever you’ve got—breakfast sausage, Italian, turkey, or even a plant-based alternative. You may want to adjust seasonings if you go with flavored sausage, but the base recipe is forgiving.
How do I keep the filling from leaking out?
Don’t overfill! Take a second to really pinch the dough together at the seams. If you’re an overachiever, a quick brush of water or egg wash helps glue things together.
Can I make mini crescents for a party?
Yes! Halve each triangle and use less filling for two-bite wonders. They’re adorable and perfect for appetizer trays.
Any favorite dipping sauces?
Oh gosh—ranch (classic), marinara, even spicy honey mustard. Setting out a little “sauce bar” always gets oohs and ahhs, especially from kids and husbands alike!
Will gluten-free or whole wheat dough work?
Definitely! You might need to watch the bake time (some brands brown faster), but the concept is exactly the same.
Are these freezer-friendly after baking?
Yup! Once cooled, nestle them in a bag or airtight container. Heat in the oven at 350°F until warmed through (about 10 minutes) for nearly-fresh results.
Conclusion
If you’re looking for the snack everyone will sprint for, these sausage and cream cheese crescents are it. Warm, satisfying, and totally adaptable—they’re my secret weapon for easy entertaining or just treating the family. If you give them a try (or add your own spin!), drop a comment and tell me how it went. I love swapping ideas, and, honestly, I collect good food stories the way some folks collect teacups! Happy baking, friends—may your trays always come back empty!
Sausage Cream Cheese Crescents
Ingredients
- 1 lb ground sausage breakfast or Italian sausage
- 8 oz cream cheese softened
- 1 cup shredded cheese cheddar or mozzarella
- 2 cans refrigerated crescent rolls 8 crescents each can
- Pinch of pepper to taste
Instructions
- In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into crumbles. Drain excess fat and set aside.
- In a medium bowl, mix the cooked sausage with softened cream cheese until smooth. Stir in shredded cheese and a pinch of pepper to taste.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or grease it lightly. Open the cans of crescent dough and separate into triangles.
- Place a spoonful (about 1-2 tablespoons) of the sausage and cream cheese mixture in the center of each triangle. Roll up from the wide end, tucking in the sides to enclose the filling.
- Place the rolled crescents seam-side down on the baking sheet. Bake for 10-12 minutes, or until golden brown and puffed.
- Let the crescents cool for a few minutes before serving.