Sausage Cream Cheese Crescents are the ultimate comfort food meets party snack. These golden, flaky pastries are stuffed with a savory blend of seasoned sausage and velvety cream cheese, creating a rich and satisfying bite that’s perfect for breakfast, brunch, or game-day gatherings. The buttery crescent dough crisps up beautifully in the oven, while the warm, cheesy filling melts into a creamy, flavorful center. Whether you’re hosting a crowd or just treating yourself, these crescents are easy to make, endlessly customizable, and guaranteed to disappear fast.
Ingredients:
For the Filling:
- 1 lb ground breakfast sausage (spicy or mild, your choice)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese (optional for extra richness)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt and pepper to taste
For the Crescents:
- 2 cans refrigerated crescent roll dough (8 oz each)
- 1 egg (optional, for egg wash)
- 1 tbsp water (for egg wash)
Instructions:
- Cook the Sausage:
In a large skillet over medium heat, crumble and cook the sausage until fully browned. Stir frequently to break it into small pieces. Once cooked, drain any excess grease and transfer the sausage to a mixing bowl. - Prepare the Filling:
Add the softened cream cheese to the warm sausage and stir until fully combined. The heat from the sausage will help melt the cream cheese, creating a smooth mixture. Mix in the shredded cheddar cheese (if using), garlic powder, onion powder, and season with salt and pepper. Stir until everything is evenly distributed. Set aside to cool slightly. - Preheat the Oven:
Set your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking. - Prepare the Crescent Dough:
Open the crescent roll cans and separate the dough into individual triangles. For smaller, bite-sized crescents, you can slice each triangle in half lengthwise. Lay them out flat on your work surface. - Fill and Roll:
Spoon about 1 tablespoon of the sausage mixture onto the wide end of each triangle. Roll the dough over the filling, starting from the wide end and working toward the point. Tuck in the sides slightly to seal the filling inside. Place each rolled crescent seam-side down on the prepared baking sheet. - Optional Egg Wash:
For a glossy, golden finish, whisk the egg with 1 tablespoon of water and brush it lightly over the tops of the crescents. - Bake:
Bake in the preheated oven for 12–15 minutes, or until the crescents are puffed and golden brown. Keep an eye on them toward the end to avoid overbaking. - Cool and Serve:
Let the crescents cool for 5 minutes before serving. They’re best enjoyed warm, when the filling is gooey and the pastry is crisp.
Tips & Variations:
- 🌶️ Spicy Kick: Use hot sausage or add diced jalapeños to the filling for extra heat.
- 🧀 Cheese Swap: Try pepper jack or mozzarella for a different flavor profile.
- 🥬 Veggie Boost: Add finely chopped spinach or sautéed mushrooms to the filling for a nutritious twist.
- 🧊 Make Ahead: Prepare the filling a day in advance and refrigerate. You can also assemble the crescents and freeze them before baking.
- 🥡 Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
These crescents are a crowd-pleaser that blend simplicity with indulgence. Want to try a tropical dessert next to balance the savory? I’ve got a No-Bake Pineapple Cream treat that’s calling your name 🍍✨.