Friends, gather ’round because I’m about to share the recipe that made me the official “Breakfast Queen” in our neighborhood! These Sausage Cream Cheese Crescent Rolls started as a happy accident one chaotic Christmas morning when I needed to feed a houseful of hungry relatives. With a package of breakfast sausage and some basic ingredients, I created what has now become our most requested breakfast treat!
Here’s what makes these rolls pure magic: imagine biting through layers of buttery, flaky crescent dough to discover a perfectly seasoned sausage and cream cheese filling that’s creamy, savory, and oh-so-satisfying. The contrast between the crispy pastry and the rich, melty filling creates a breakfast experience that’ll make you feel like you’re dining at a fancy brunch spot – but in your PJs!
I’ve served these at everything from casual weekend breakfasts to baby showers, and the result is always the same – empty plates and recipe requests! Even my pickiest nephew, who usually turns his nose up at anything new, devoured three of these in one sitting.
That’s what I call a kitchen victory!
Not only do these rolls taste incredible, but they also solve the common morning dilemma of wanting to serve something special without spending hours in the kitchen. The prep work is simple enough that my teenage kids can help (and actually want to!), making this a perfect family cooking project.
Why You’ll Love These Delicious Rolls ?
- Perfect blend of flaky and creamy textures
- Great for feeding a crowd without breaking the bank
- Can prepare ahead for stress-free mornings
- Easy to customize with different seasonings
- Travel well for potlucks and brunches
Can I make these ahead of time?
Absolutely! I’ve got two foolproof methods for you: First, you can prepare the sausage-cream cheese mixture up to two days ahead and store it in the fridge. Or, you can completely assemble the rolls, cover them tightly, and refrigerate overnight. Just add a couple extra minutes to the baking time if they’re going straight from fridge to oven.
What’s the secret to keeping the filling from leaking?
Let me share my game-changing tip! The key is to let your cream cheese soften just enough to mix – think Greek yogurt consistency, not melted ice cream. Then, make sure to really seal those crescent edges by pinching them firmly and tucking the pointy end underneath. Think of it like wrapping a tiny, delicious present!
Which sausage works best in this recipe?
Go for a high-quality breakfast sausage for the best flavor. I’ve had great results with both mild and spicy varieties. If you’re using links, simply remove the casings before cooking. Ground Italian sausage also works beautifully if you want a different flavor profile – just make sure to drain it well!
Time Breakdown
Prep Time: 20 minutes
Cook Time: 15-18 minutes
Total Time: 35-38 minutes
Serves: Makes 16 rolls
Ingredients:
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1 pound breakfast sausage
- 2 packages (8 oz each) cream cheese, softened
- 1/4 cup finely diced onion
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon black pepper
- Optional egg wash (1 egg beaten with 1 tablespoon water)
- Fresh parsley for garnish
Instructions:
- Preheat your oven to 375°F. Line two baking sheets with parchment paper.
- Brown the sausage in a large skillet over medium heat, breaking it into small crumbles. Add onion and garlic halfway through.
- Drain the sausage mixture well on paper towels. Nobody likes greasy rolls!
- Mix the warm (not hot) sausage mixture with softened cream cheese, sage, and pepper until well combined.
- Unroll your crescents and separate into triangles.
- Place about 2-3 tablespoons of filling on the wide end of each triangle.
- Roll up each crescent, starting from the wide end, tucking in the sides as you go.
- Place on prepared baking sheets, making sure the pointed ends are tucked under.
Cooking tips:
- Keep your crescent dough cold until the last possible moment – cold dough = flakier rolls!
- Don’t overfill! Less is more when it comes to the filling.
- A light egg wash gives them that beautiful golden-brown finish.
- Let them cool for 5 minutes before serving to avoid molten filling accidents!
- Use parchment paper, not foil – they stick less and brown more evenly.
- Space them at least 2 inches apart on the baking sheet for even browning.
Storage and Serving Suggestions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes until warmed through.
Serve these beauties:
- With country gravy for dipping
- Alongside fresh fruit
- As part of a brunch spread
- Cut in half for appetizer portions
- With spicy maple syrup
- Alongside scrambled eggs
Pro tip: Make a double batch and freeze them before baking! They’ll keep for up to 2 months and can go straight from freezer to oven – just add 5-7 minutes to the baking time.
