Sausage Cream Cheese Crescent Rolls
If you are looking for the ultimate crowd-pleasing appetizer or easy breakfast bite, these sausage cream cheese crescent rolls are about to become your new go-to. We are talking flaky, golden crescent dough wrapped around a savory, cheesy sausage filling that comes together in just 35 minutes. They are warm, satisfying, and seriously hard to eat just one.
We love how simple these are to make, but they feel a little special every single time. The filling is loaded with seasoned breakfast sausage, cream cheese, cheddar, and a handful of pantry spices that take the flavor over the top. Whether you are serving them for a holiday brunch, a game day spread, or a weeknight snack, these little rolls never disappoint.
If you are a fan of crescent roll recipes, we have got plenty more for you to try! Check out our Spinach Cheese Crescent Rolls, Spinach Artichoke Crescent Rolls, and these fun Crescent Roll Chicken Pockets. They are all just as easy and just as delicious!
Table of contents
Why You’ll Love This Recipe
- Quick and Easy: From start to finish, these come together in about 35 minutes, making them perfect for busy mornings or last-minute entertaining.
- Seriously Cheesy Filling: The combo of cream cheese and shredded cheddar creates a rich, melty filling that pairs perfectly with the savory sausage.
- Great for a Crowd: This recipe makes 16 rolls, so there is plenty to go around whether you are feeding your family or a whole party.
- Simple Ingredients: Everything you need is easy to find at your local grocery store, and you likely have most of the spices already in your pantry.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of this post.
We are using ground breakfast sausage as the base, which brings all that classic savory flavor. Softened cream cheese makes the filling creamy and rich, while shredded cheddar cheese adds even more cheesy goodness. A little Dijon mustard gives it a subtle kick, and the smoked paprika, minced garlic, and onion powder round everything out with so much flavor. Fresh chives brighten it all up, and the refrigerated crescent rolls do all the heavy lifting on the dough side!
Variations
- Spice it up: Swap the regular breakfast sausage for a hot or spicy variety if you like a little heat in every bite.
- Cheese swap: Try pepper jack, Gruyere, or Colby Jack instead of cheddar for a fun flavor twist.
- Add some veggies: Stir in a small handful of finely diced green onions, diced jalapeños, or sauteed mushrooms to the filling for extra texture and flavor.
- Make them bite-sized: Cut each crescent triangle into two smaller pieces and use less filling to create mini crescent roll appetizers.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a medium bowl, combine the cooked sausage, cream cheese, Dijon mustard, smoked paprika, garlic, onion powder, cheddar cheese, and fresh parsley or chives. Mix until well combined.
- Place about a tablespoon of the sausage mixture onto each crescent roll triangle, then roll up the dough starting with the thick end.
- Arrange the crescent rolls on the prepared baking sheet at least 1 inch apart.
- Bake for 15 minutes or until the crescent rolls are golden brown. Serve warm and enjoy!
Expert Tips
- Drain the sausage well: Make sure to drain off as much excess fat as possible after cooking the sausage. Too much grease will make the filling greasy and can cause the crescent rolls to become soggy on the bottom.
- Use softened cream cheese: Room temperature cream cheese blends much more smoothly into the filling. Cold cream cheese can leave lumps and make it harder to mix everything together evenly.
- Do not overfill: Stick to about one tablespoon of filling per crescent triangle. Overfilling makes them hard to roll and the filling can spill out while baking.
- Space them out on the pan: Give the rolls at least an inch of space between each one so they bake evenly and get that perfectly golden crust all the way around.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
You can prepare the filling up to 2 days ahead and store it in the fridge. When you are ready to bake, just fill and roll the crescent dough and pop them in the oven. We do not recommend assembling them too far in advance as the dough can get soggy.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F for about 8 to 10 minutes until warmed through and the outside is crispy again. You can also use an air fryer for a few minutes.
Yes! Once baked and fully cooled, you can freeze them in a single layer on a baking sheet, then transfer to a zip-top freezer bag for up to 2 months. Reheat straight from frozen in a 350°F oven for 12 to 15 minutes.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Sausage Cream Cheese Crescent Rolls
Equipment
- baking sheet
- parchment paper
- large skillet
- Mixing Bowl
- Spoon or spatula
Ingredients
- 1 pound ground breakfast sausage
- 8 ounces cream cheese softened
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- 2 teaspoons minced garlic
- ½ teaspoon onion powder
- ¾ cup shredded cheddar cheese
- 1 tablespoon finely chopped fresh chives
- 16 ounces refrigerated crescent rolls or two cans
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Heat a large skillet over medium-high heat. Add the ground breakfast sausage and cook, breaking it apart as it browns, until no pink remains.
- Drain any excess fat from the skillet.
- In a mixing bowl, combine the cooked sausage, softened cream cheese, Dijon mustard, smoked paprika, minced garlic, onion powder, shredded cheddar cheese, and chopped chives. Stir until well combined.
- Separate the crescent roll dough into triangles.
- Place about 1 tablespoon of the sausage mixture onto the wide end of each crescent roll triangle.
- Roll each crescent roll up, starting from the wide end and rolling toward the pointed end.
- Place the rolls on the prepared baking sheet, spacing them at least 1 inch apart.
- Bake for 15 minutes, or until the crescent rolls are golden brown.
- Serve warm.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
