Welcome, friend! Let me tell you the story behind this delicious little number…
Okay, so this Sausage and Cheese Crescent Ring was born out of one of those classic “Oh no, I forgot I’m hosting!” kind of mornings. You know the kind—coffee in one hand, hair still in a messy bun, and a text from my sister: “See you at 11! Can’t wait for brunch!” I glanced at the clock. 9:57 AM. Cue the panic.
I opened the fridge, saw a pack of breakfast sausage, a tube of crescent rolls, and some shredded cheese… and the lightbulb dinged. I threw it all together, popped it in the oven, and what came out was this golden, flaky, cheesy masterpiece that had everyone standing around the kitchen island, pulling apart slice after slice with big goofy grins.
It’s now officially our family’s “last-minute miracle dish.” I couldn’t wait to share it with y’all because not only is it ridiculously easy, but it tastes like something you’d find at a cozy little bed-and-breakfast.
Why You’ll Love This Sausage & Cheese Crescent Ring?
- Crispy on the outside, melty in the middle – every bite has that buttery crescent crunch and gooey cheese pull.
- Only 5 ingredients! – And you probably already have them on hand.
- Perfect for any occasion – brunch, game day, holiday mornings, or just when you’re craving something comforting.
- Kid-approved, adult-devoured – even my picky eaters ask for seconds (and thirds).
- Comes together in under 30 minutes – because who has time for complicated these days?
Frequently Asked Questions:
Can I make this ahead of time?
Yes! You can prep the filling and assemble the ring (uncooked), then cover it and refrigerate for up to 12 hours. Just bake when ready!
Can I freeze it?
I recommend freezing after baking. Let it cool completely, then wrap tightly in foil and freeze. Reheat at 350°F until warmed through.
Can I use different meats?
Absolutely! Crumbled bacon, diced ham, or even leftover rotisserie chicken works great.
Ingredients:
Here’s what you’ll need to make this ring of happiness:
- 1 (8 oz) tube of refrigerated crescent roll dough
- (I use Pillsbury—flaky layers are my favorite!)
- 1/2 pound breakfast sausage, browned and crumbled
- (You can use mild or spicy, depending on your crew.)
- 1 cup shredded cheddar cheese
- (Sharp cheddar is my go-to, but pepper jack adds a nice kick!)
- 2 tablespoons cream cheese, softened
- (It makes the filling extra creamy. Trust me, don’t skip it.)
- 1/2 teaspoon garlic powder
- (For that little savory boost. Optional, but worth it.)
Optional for brushing:
- 1 tablespoon melted butter + a pinch of Italian seasoning or parsley flakes – makes the top extra pretty and flavorful.
Instructions:
- Alright, roll up those sleeves (or don’t—it’s that easy) and let’s make something delicious.
- Preheat your oven to 375°F.
- Line a large baking sheet with parchment paper or a silicone baking mat.
- Brown the sausage.
- In a skillet over medium heat, cook your breakfast sausage until fully browned. Drain any excess grease and set aside to cool slightly.
- Mix up the cheesy filling.
- In a medium bowl, combine the crumbled sausage, shredded cheddar, softened cream cheese, and garlic powder. Stir until it’s all evenly mixed and melty-looking. (This is the part where I always sneak a bite—it smells so good.)
- Assemble the crescent ring.
- Open the crescent dough and separate into triangles. On your prepared baking sheet, arrange the triangles in a circle, overlapping the wide ends and pointing the narrow tips outward. (It’ll look like a sun with little dough rays.)
- Spoon the filling around the center of the ring.
- Pile the sausage-cheese mixture around the center where all the dough overlaps. Don’t be shy—it should be a generous ring of filling.
- Fold the tips over the filling.
- Take each dough tip and gently fold it over the filling, tucking it underneath to form a ring. It doesn’t have to be perfect—just make sure the filling is mostly covered.
- Brush the top (optional but delicious).
- Brush the whole ring with melted butter and sprinkle with Italian seasoning or parsley flakes.
- Bake for 20–25 minutes, or until golden brown and cooked through.
- You’ll know it’s ready when the top is beautifully golden and your kitchen smells like a savory dream.
- Let it cool for 5 minutes, then slice and serve warm!
Pro Tips for Success:
- Don’t overfill! It’s tempting, but overstuffing can cause spillage. If you have a little extra filling, just save it for a breakfast quesadilla or wrap!
- Room temp cream cheese blends easier with the sausage and cheese—makes the filling smoother.
- Want to make it spicy? Add a pinch of red pepper flakes or use hot sausage and pepper jack cheese.
- Try mini versions! Use crescent roll dough and make little individual pinwheels—perfect for parties!
Storage & Serving Suggestions:
Storing: Leftovers (if you’re lucky enough to have any!) can be stored in an airtight container in the fridge for up to 3 days.
Reheating: Pop slices in the toaster oven or regular oven at 350°F for about 10 minutes to get that crispy texture back. Microwave works in a pinch, but it won’t be as crisp.
Serving ideas:
- Drizzle with a little maple syrup for a sweet-savory vibe (yes, seriously—SO good).
- Serve with scrambled eggs and fruit salad for a full brunch spread.
- Cut into small wedges for a bite-size party app!
