Introduction
Sausage cream cheese crescents are a delightful, savory treat that combine flaky crescent roll dough with a rich, creamy sausage‑and‑cheese filling. Whether you’re looking for a fun breakfast option, a party appetizer, or a simple snack, these crescents are versatile, flavorful, and relatively easy to prepare. In this article I’ll walk you through everything you need to know — from ingredients and step‑by‑step instructions, to tips, variations, storage, and serving ideas.
Ingredients & Variations
To make classic sausage cream cheese crescents, you’ll typically need:
• Crescent roll dough (refrigerated) — 2 cans (8 oz each)
• Breakfast sausage (or your preferred sausage) — about 1 lb, cooked & crumbled
• Cream cheese (softened) — 8 oz (one package)
• Optional: shredded cheese (cheddar, pepper jack, etc.)
• Seasonings: garlic powder, onion powder, salt, pepper
• Optional mix‑ins: green onions, red pepper flakes, diced jalapeños, cooked mushrooms, etc.
You can also adjust or vary the ingredients depending on preferences:
• Use turkey sausage or a leaner sausage to reduce fat
• Use reduced‑fat cream cheese (though texture may be slightly less creamy)
• Add extra shredded cheese for more meltiness
• Introduce herbs or spices (e.g. smoked paprika, oregano) to change the profile
• Try a spicy sausage or add red pepper flakes for heat
Equipment You’ll Need
• Oven (preheated)
• Skillet (for cooking sausage)
• Mixing bowl
• Baking sheet
• Parchment paper or nonstick spray
• Spatula or spoon
• Knife or scissors (for trimming dough, if needed)
Step‑by‑Step Instructions
- Preheat the oven
Set your oven to 375°F (190°C). This temperature works well to get the crescent rolls golden without burning them. - Cook the sausage
In a skillet over medium heat, crumble and cook the sausage until fully browned and cooked through. Drain off excess grease. Some recipes even rinse the cooked sausage to reduce grease. - Combine sausage + cream cheese (and optional extras)
In a bowl, mix together the cooked sausage and softened cream cheese until well blended. If using shredded cheese or other add‑ins (green onions, etc.), fold them in now. - Prepare the crescent dough
Open the refrigerated crescent roll cans, unroll the dough, and separate into individual triangles. Some recipes suggest cutting each triangle in half lengthwise (depending on desired size) - Fill and roll
Place a spoonful (about 1 to 1½ tablespoons) of the sausage‑cream cheese filling onto the wide end of each triangle. Roll from the wide end toward the tip, enclosing the filling. Be careful not to overfill, or the crescents may burst. - Arrange on baking sheet
Place the rolled crescents on a baking sheet lined with parchment paper or sprayed with cooking spray. Space them out slightly so they have room to expand. Some people brush the tops with a little melted butter for extra browning. - Bake
Bake for 12–15 minutes (or sometimes 14–16) until the crescents are golden brown and flaky. Check toward the 12‑minute mark so they don’t overbake. - Cool slightly & serve
Allow the baked crescents to rest a few minutes so the filling sets and they are easier to handle. Serve warm.
Tips & Tricks for Best Results
• Make sure your cream cheese is softened (at room temperature) so it blends smoothly with the sausage.
• Don’t overfill the dough — less is more. Excess filling may leak or cause the dough to not seal.
• Pinch seams lightly or fold edges to better seal.
• Use parchment paper for easier cleanup and to avoid sticking.
• Rotate your baking sheet halfway through if your oven heats unevenly.
• If your oven tends to run hot, check early.
• For extra browning, brush with melted butter or an egg wash (beaten egg + a splash of water).
• You can assemble the crescents ahead of time (uncooked) and refrigerate until ready to bake.
• Freeze the assembled, uncooked crescents on a tray until firm, then transfer to a zip bag; bake from frozen, adding a few extra minutes.
Serving Ideas & Pairings
Sausage cream cheese crescents are great in many contexts:
• Breakfast or brunch: pair with fruit, eggs, or a simple salad.
• Party appetizer: serve with dips like ranch, marinara, mustard, or sriracha mayo.
• Snack: enjoy warm on their own.
• Game day or potluck: they travel well (with modest reheating)
Flavor pairings to try:
• Fresh herbs (parsley, chives) for brightness
• A drizzle of hot honey or maple syrup (for a sweet & savory twist)
• Add cooked spinach or roasted red peppers inside
• Swap in spicy sausage or add chili flakes for extra heat
Make‑Ahead & Storage
• You can prepare the sausage mixture ahead of time (store in refrigerator up to 24 hours).
• Assemble the crescents, cover, and refrigerate until baking.
• To freeze: place assembled crescents on a tray, freeze until firm, then move to sealed container. Bake directly from frozen, increasing bake time by 2–3 minutes (or until done).
• Leftovers: Store in airtight container in refrigerator for up to 3–4 days. Reheat in oven or toaster oven for best texture (microwave tends to soften them).
Nutrition & Considerations
Because these crescents combine dough, sausage, and cheese, they are moderately rich. You can lighten them by selecting lean sausage, reduced‑fat cream cheese, or limiting added cheese. The nutrition per crescent will vary depending on exact ingredients used.
Troubleshooting Common Issues
Issue: Filling leaks or bursts open
Solution: Use less filling, pinch edges, or fold dough edges over slightly before rolling.
Issue: Dough gets soggy or undercooked
Solution: Bake long enough, ensure even spacing, and avoid overcrowding.
Issue: The crescent is too dry or bland
Solution: Add extra cheese, seasoning (garlic powder, herbs), or brush with butter.
Issue: Overbrowning
Solution: Lower oven temperature slightly or tent with foil late in bake time.
Tips for Scaling & Customization
• To double or triple, simply multiply ingredients and use additional baking sheets.
• For a crowd, serve bite‑size mini crescents by cutting dough and filling accordingly.
• To change flavor: use chorizo, Italian sausage, or vegetarian sausage as base.
• For a vegetarian version, skip sausage and use a cooked vegetable mixture (mushrooms, spinach, peppers) with cream cheese and seasonings.
• Swap crescent dough for puff pastry or biscuit dough in a pinch (texture variation).
History & Popularity
These sausage and cream cheese stuffed crescents are a classic in American home cooking and potluck culture. The combination of savory sausage, creamy cheese, and buttery dough is crowd‑pleasing and comforting. Many food bloggers and home cooks share variations. They’re often adapted for brunch, holiday gatherings, or game‑day snacks.
Example Recipe (Consolidated)
Ingredients:
• 2 cans (8 oz each) refrigerated crescent roll dough
• 1 lb breakfast sausage (cooked & crumbled)
• 8 oz cream cheese, softened
• 1 cup shredded cheese (optional)
• ½ tsp garlic powder
• Salt & pepper to taste
• Optional: chopped green onions, red pepper flakes
Instructions:
Preheat oven to 375°F (190°C). Cook sausage in skillet until browned; drain. In bowl, mix sausage, cream cheese, optional cheese and seasonings. Unroll crescent dough and separate into triangles. Spoon about 1 to 1½ tablespoons of filling onto each triangle’s wide end. Roll up toward the tip. Place on parchment-lined baking sheet, seam side down, leaving space between each. Bake 12–15 minutes until golden. Cool a few minutes, then serve warm.
Variations to Try
• Spicy version: use hot sausage, add chili flakes, diced jalapeños
• Extra cheese: mix in pepper jack or extra cheddar
• Herb version: stir in fresh parsley, chives, or thyme
• Veggie version: sauté mushrooms, peppers, spinach and use instead of sausage
• Sweet twist: drizzle a bit of honey over finished crescents
• Gluten‑free: use gluten‑free crescent dough (if available)
Why these crescents are so popular & effective
• They are quick and easy — minimal prep time for maximum flavor
• They combine textures: flaky, creamy, savory — very satisfying
• They’re customizable for many tastes and diets
• They function as breakfast, snack, appetizer, or party food
• They reheat well and travel decently
Frequently Asked Questions
Q: Can I freeze the assembled crescents?
A: Yes — assemble, freeze on a tray until firm, then transfer to storage. Bake from frozen, adding a few minutes.
Q: Can I substitute another kind of cheese?
A: Absolutely. Cheddar, pepper jack, mozzarella, or blends all work.
Q: Can I use turkey or chicken sausage?
A: Yes — just ensure it’s cooked and drained well.
Q: What if my cream cheese is cold?
A: Let it sit at room temperature until softened, or microwave in short bursts. Softening ensures smooth mixing.
Q: How many crescents does this make?
A: Typically 16 (if using 2 cans of crescent dough and moderate filling amounts)
Q: How can I make them ahead?
A: Prepare the filling in advance, or assemble crescents and refrigerate until baking.
Conclusion
Sausage cream cheese crescents are a delicious and versatile recipe that satisfy cravings for savory, creamy, and flaky in one bite. With a few basic ingredients and straightforward steps, you can whip up a batch for breakfast, brunch, parties, or snacks. The recipe is forgiving and highly adaptable to different flavor preferences, dietary adjustments, and serving situations. Try the base recipe first, then experiment with your own twists — spicy, cheesy, veggie — and enjoy sharing them with family and friends.
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