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Sausage Cream Cheese Crescents
Emily

Sausage Cream Cheese Crescents

Flaky crescent rolls filled with savory sausage, creamy cheese, and a hint of spice — these easy Sausage Cream Cheese Crescents make the perfect appetizer, breakfast bite, or party snack. Crispy on the outside, melty and flavorful inside!
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 crescents
Course: Appetizer, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 lb ground breakfast sausage (mild or spicy)
  • 4 oz cream cheese, softened
  • 1/4 cup shredded cheddar cheese (optional)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp red pepper flakes (optional)
  • salt and black pepper, to taste
  • 1 can (8 oz) refrigerated crescent roll dough
  • optional dips: Dijon mustard, honey mustard, or ranch dressing

Equipment

  • skillet
  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • wooden spoon
  • Measuring spoons

Method
 

  1. Preheat to 375°F (190°C). Line your baking sheet with parchment paper or lightly grease it.
  2. In a skillet over medium heat, cook sausage until browned and crumbly, about 6–8 minutes. Drain any excess fat and let cool slightly.
  3. In a bowl, combine cooked sausage, softened cream cheese, cheddar cheese (if using), and all seasonings. Mix until fully blended.
  4. Unroll crescent dough and separate into triangles. Spoon about 1 tablespoon of filling onto the wide end of each. Roll up tightly from the wide end to the tip, sealing edges.
  5. Place crescents on your prepared baking sheet. Bake 10–12 minutes or until golden brown. Optional: Brush tops with butter or sprinkle Parmesan before baking.
  6. Let cool slightly before serving. Serve warm with your favorite dip and enjoy every cheesy, savory bite!

Notes

For extra crispiness, bake on the middle rack. Add cooked bacon bits or chopped chives to the filling for variety. Serve warm for the best texture and taste — and pair with Dijon, honey mustard, or ranch for dipping.