Description
Flaky crescent rolls filled with a creamy, savory sausage and cheese mixture. Perfect for breakfast, brunch, or a quick and easy dinner!
Ingredients
Scale
- 1 pound breakfast sausage (I prefer Jimmy Dean regular)
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup milk
- 2 tablespoons all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 (8 ounce) cans refrigerated crescent roll dough
- 1 cup shredded cheddar cheese (or your favorite cheese blend)
- Optional: 1/4 cup chopped green onions for garnish
Instructions
- In a large skillet over medium heat, crumble and cook the breakfast sausage until fully browned. Drain off any excess grease.
- Reduce heat to low. Add the softened cream cheese and milk to the skillet with the cooked sausage.
- Sprinkle the flour, garlic powder, onion powder, and black pepper over the sausage and cream cheese mixture. Stir until the cream cheese is completely melted and the mixture is smooth and creamy.
- Continue to simmer the mixture over low heat for about 5-7 minutes, stirring occasionally, until it has thickened slightly.
- Remove the skillet from the heat and set it aside to cool slightly.
- Preheat your oven to 375°F (190°C).
- Unroll both cans of refrigerated crescent roll dough. Separate the dough into individual triangles.
- Place a generous spoonful (about 2-3 tablespoons) of the sausage cream cheese mixture onto the wide end of each crescent roll triangle.
- Starting at the wide end, roll up each crescent roll towards the point. Gently stretch the point slightly as you roll to create a nice, even shape.
- Place the rolled-up crescent rolls onto a baking sheet lined with parchment paper.
- Sprinkle the shredded cheddar cheese (or your cheese of choice) evenly over the tops of the crescent rolls.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the crescent rolls are golden brown and the cheese is melted and bubbly.
- To ensure the crescent rolls are fully cooked, you can insert a toothpick into the center of one. If it comes out clean, they’re done.
- Remove the baking sheet from the oven and let the crescent rolls cool on the baking sheet for a few minutes before transferring them to a serving platter.
- If desired, sprinkle the chopped green onions over the top of the crescent rolls for a pop of color and a fresh, savory flavor.
- Serve the Sausage Crescent Rolls warm and enjoy!
Notes
- Spice it Up: For a spicier kick, add a pinch of red pepper flakes to the sausage cream cheese mixture.
- Cheese Variations: Experiment with different types of cheese, such as Monterey Jack, Pepper Jack, or a blend of cheddar and mozzarella.
- Add Veggies: Sauté some chopped onions, peppers, or mushrooms and add them to the sausage mixture for extra flavor and nutrients.
- Make it Ahead: You can assemble the crescent rolls ahead of time and store them in the refrigerator until you’re ready to bake them. Just add a few extra minutes to the baking time.
- Freezing Instructions: These crescent rolls freeze well! Bake them as directed, let them cool completely, and then wrap them individually in plastic wrap and place them in a freezer bag. To reheat, simply thaw them in the refrigerator overnight and then bake them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until heated through.
- Using Different Sausage: While I prefer breakfast sausage, you can also use Italian sausage (remove the casings) or even ground turkey sausage for a leaner option.
- Egg Wash: For an extra golden and glossy finish, brush the tops of the crescent rolls with an egg wash (1 egg beaten with 1 tablespoon of water) before baking.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes