Sausage and Cream Cheese Crescents Recipe

Intro

Let’s be honest, some mornings, the last thing you want is another boring breakfast. That’s where these sausage and cream cheese crescents come in. Warm, flaky, and just a little indulgent, they’re like a hug in food form. You only need a few pantry staples, but the payoff? Huge. Whether it’s a Saturday brunch, school morning chaos, or you’re just craving something salty and satisfying, this recipe’s a game-changer. Simple, savory, and gone in minutes.

Ingredients for Sausage and Cream Cheese Crescents

You don’t need much to make something ridiculously good. This recipe leans into simplicity, no complicated techniques, no oddball ingredients, just pure comfort wrapped in crescent dough.

What you’ll need:

• 1 can crescent roll dough (8-count)
  The classic kind, no extra butter, no sweet layers. Just plain crescent rolls. Store-brand is fine, but Pillsbury tends to bake up fluffier.
• 1/2 pound breakfast sausage
  Go spicy if you like heat, or stick with mild if you’re feeding picky eaters. Maple sausage adds a fun twist if you’re feeling bold.
• 4 oz cream cheese, softened
  This is what makes the filling creamy and slightly tangy, don’t skip it. Pull it out of the fridge early so it’s easier to mix.
• Optional, but kind of magic:
  • Garlic powder (a pinch)
  • Cracked pepper
  • A handful of shredded cheddar if you want them extra melty

Can I make these with stuff I already have?

Pretty much. If you’ve got ground sausage and some kind of cheese, even if it’s not cream cheese, you’re halfway there. Puff pastry can sub in for crescent rolls in a pinch, it’s flakier, just bake it slightly longer.

Instructions (Step-by-Step)

I won’t overcomplicate this. You’re making something warm, gooey, and golden, not prepping for a food competition. The only real rule here? Don’t rush the roll.

Let’s walk it out:

1. Start by preheating your oven to 375°F.
   Not 400. Not 350. Just trust the process. While it warms, line a baking sheet, parchment paper if you have it, a bit of oil if you don’t.
2. Brown your sausage.
   Medium heat, nothing fancy. Use a skillet you know well. Break it up with whatever tool feels right. Don’t babysit it, but don’t walk away either. Stir occasionally until it’s fully browned. A little crisp on the edges? Even better. Drain the excess grease, or don’t. Depends on your tolerance for richness.
3. Add the cream cheese.
   This part’s oddly satisfying. Turn off the heat. Drop in the cream cheese and stir like you mean it. The mixture should look messy and delicious. Season it if you’re feeling bold, garlic powder, cracked pepper, maybe a dash of paprika if you’re the spicy type.
4. Now the dough.
   This is where things get slightly annoying. Crescent dough is finicky; it tears if you breathe on it wrong. Just go slow. Separate the triangles, and if they look wonky, press the seams back together with your fingers. No one will see it once it’s baked.
5. Spoon the filling onto the wide ends.
   A heaping tablespoon, give or take. If some falls out the side when you roll it, welcome to real life. Tuck it in as best you can. Roll from the wide end toward the tip, like a little sleeping bag.
6. Bake for 15 to 18 minutes.
   You’ll know they’re ready when they’re golden, puffed, and making your kitchen smell unfairly good. Let them sit for five minutes, molten cheese is ruthless.

Do I have to serve these hot?

You don’t have to, but they’re best warm. If you’re serving later, reheat in the oven at 300°F for about 5 minutes. Microwave works too, but the dough loses that crisp magic.

Breakfast Sausage and Cream Cheese Crescent Rolls

If you’ve ever stood in front of the fridge at 7 AM wondering what to make that isn’t toast, these are for you. Breakfast sausage and cream cheese crescent rolls hit that rare sweet spot between lazy and impressive. They’re warm, filling, and slightly indulgent… without asking much in return.

There’s something about the combo, the salty sausage, the melty cream cheese, the golden crescent dough that crisps just enough at the edges. It feels like something you shouldn’t be eating on a weekday… which is exactly why it works.

When do these make sense?

• Brunch with friends: You can double the batch, and they disappear faster than you expect.
• Meal prep: Bake a batch, toss ’em in the fridge, reheat when needed. Instant breakfast fix.
• Kids’ breakfast: Somehow, even picky eaters don’t argue with these.
• Snack attack hour: Afternoon slumps? Game day nibbles? Yep, still relevant.

They reheat well (oven > microwave, always), and if you wrap them loosely in foil, you can even take them on the go. Not that we’re encouraging eating in traffic… but life happens.

What pairs well with sausage, cream cheese crescents?

• Fresh fruit or a simple green salad (balance out the richness)
• Scrambled eggs or a sunny-side-up egg for extra protein
• Strong coffee, preferably black. Trust me.

Tips & Tricks for Perfect Sausage Cream Cheese Crescents

Let’s be real — these are forgiving. Even if you half-botch the process, they’ll still taste good. But if you want them to hit that next level — golden, gooey, crisp, and not at all soggy, these are the moves that matter.

1. Cool the filling slightly before rolling.

Hot filling + cold dough = mess. Give the sausage mixture a few minutes to chill out before you start scooping it onto the crescents. This helps everything stay where it should when you roll.

2. Don’t overfill.

Tempting, I know. But too much filling bursts out of the sides during baking. A tablespoon is your safe zone. If you’re adding shredded cheese too, dial back the sausage mix slightly.

3. Seal the ends if needed.

Some folks like the rustic, open-roll look. Others prefer to pinch the ends shut so the filling stays tucked in. Either way works, just know the sealed version reheats better.

4. Watch for golden, not brown.

If they look done, they’re probably overdone. Take them out when they’re puffed and golden. A slightly underbaked crescent still tastes good. A burnt one? Not so much.

5. Reheat in the oven, not the microwave.

Microwaving turns the dough rubbery. For leftovers, reheat at 300°F for 5–7 minutes in the oven or toaster oven. That gives you back the crispy edges you lost.

Variations & Substitutions

Once you’ve made these sausage and cream cheese crescents once, it’s kind of hard not to start improvising. You get the rhythm down, brown, mix, roll, bake — and suddenly you’re seeing all kinds of possibilities hiding in your fridge.

Here’s how to switch things up without overthinking it:

No cream cheese?
Try mixing in a little ricotta or soft goat cheese. Or mash up a bit of cheddar or mozzarella with a splash of milk to fake that creamy texture. Not identical, but still really satisfying.

Out of sausage?
Crumbled bacon works. Leftover ham, chopped small. Even ground turkey, if that’s more your thing. Just season it well; plain meat doesn’t carry the flavor the way sausage does.

Want to go meatless?
Totally doable. Sautéed mushrooms and onions make a great earthy combo. Spinach (cook and drain it first!) with garlic is another. Toss in a little cheese or spice to help it feel hearty.

No crescent rolls?
Puff pastry is flakier and fancier — just watch the bake time. In a pinch, biscuit dough will work too. You’ll get more of a soft, bready bite than flaky layers, but it still delivers.

Feeling bold?
Add diced jalapeños, smoked paprika, or a pinch of cayenne to the filling. Or stir in some shredded pepper jack for heat with stretch.

Nutrition Information

This is comfort food, so no one’s expecting it to be ultra-light, but it helps to know what you’re working with, especially if you’re keeping an eye on calories or macros.

Here’s a general estimate for one crescent roll (based on a standard 8-roll recipe):

- Calories: ~210
- Protein: 6–7g
- Fat: 16g
- Carbs: 11–12g
- Sugar: 2g
- Fiber: 0.5g
- Sodium: ~370mg

(Values may vary depending on the type of sausage, brand of dough, and any extras like cheese or spices.)

Want to lighten it up?

• Use reduced-fat cream cheese or Neufchâtel.
• Choose turkey or chicken sausage instead of pork.
• Go easy on the extra cheese, or skip it entirely.
• Try using only half the crescent dough and folding it over instead of rolling (more filling, less bread).

Sausage and Cream Cheese Crescents Recipe

Make flaky sausage and cream cheese crescents in under 30 minutes. Perfect for breakfast or brunch. Try this easy crowd-pleaser today!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

5 minutes mins

Total Time 33 minutes mins

Course Breakfast, Breakfast/Brunch, Snack

Cuisine American

Servings 4 people

Calories 420 kcal

Ingredients

  

• 1 can crescent roll dough 8-count, refrigerated
• ½ lb breakfast sausage mild or spicy, crumbled
• 4 oz cream cheese softened
• 1 tsp garlic powder optional, for added flavor
• ⅛ tsp black pepper optional, to taste
• ¼ cup shredded cheddar optional, for extra melt

Instructions

 

• Preheat oven to 375°F and line a baking sheet with parchment paper.
• In a skillet, brown the sausage over medium heat until fully cooked. Drain any excess grease.
• Turn off heat and stir in softened cream cheese, along with garlic powder, black pepper, or shredded cheese if using. Mix well.
• Unroll crescent dough and separate into 8 triangles.
• Spoon a tablespoon of sausage mixture onto the wide end of each triangle.
• Roll up each crescent from the wide end toward the point.
• Place on the baking sheet, tip-side down.
• Bake for 15–18 minutes, or until golden and puffed.
• Let cool for 5 minutes before serving.

Notes

• Calories: 420 kcal
• Protein: 14g
• Fat: 32g
• Carbohydrates: 18g
• Sugar: 2g
• Sodium: 740mg

These crescents can be made ahead by preparing the filling the night before. Reheat leftovers in the oven at 300°F for 5–7 minutes for best results. Freezer-friendly once baked.

 

Conclusion

There’s something about sausage and cream cheese crescents that hits every time. Maybe it’s the flaky dough, or the creamy, savory filling… or maybe it’s the fact that they come together in under 30 minutes without any stress.

Whether you’re making them for Sunday brunch, a holiday morning, or just to survive a random Tuesday, these rolls never disappoint. They’re the kind of thing people reach for without even thinking, and then ask if there are more.

Frequently Asked Questions (FAQ)

These sausage and cream cheese crescents are simple, but people still have a few common questions once they fall in love with them (which tends to happen around bite two).