Crescent Rolls with Sausage & Cream Cheese

Buttery, flaky crescent rolls stuffed with savory breakfast sausage and a silky cream-cheese filling — perfect for brunch,
game day, or a quick dinner. These golden, portable bites are easy to assemble, crowd-pleasing, and freezer-friendly.
Use store-bought dough for a no-fuss, bakery-style result at home.

Ingredients

Notes: If using puff pastry sheets, cut into triangles similar to crescent dough triangles. For spicier rolls
use hot breakfast sausage or add red pepper flakes while cooking the meat.

Instructions

1. Cook the sausage.
   In a large skillet over medium heat, add the ground breakfast sausage. Cook, breaking into small pieces,
   until browned and cooked through, 7–10 minutes. If you like, add minced garlic during the last minute. Drain excess grease
   and transfer to a paper towel–lined plate to cool slightly.
2. Make the cream-cheese filling.
   In a mixing bowl, beat the softened cream cheese until smooth. Fold in the cooked sausage and optional shredded cheddar cheese.
   Season with salt and pepper to taste. The mixture should be spreadable but not runny. If it’s too thick, loosen with 1 teaspoon milk.
3. Prepare the dough.
   Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Open the crescent roll cans and
   unroll the dough onto a clean surface. Separate into triangles per package instructions.
4. Fill and roll.
   Place about 1–2 tablespoons of the sausage–cream-cheese mixture at the wide end of each triangle. If using additional cheese,
   keep the filling slightly away from the edges so it won’t leak while baking. Roll each triangle from the wide end toward the tip,
   tucking the tip underneath to keep it sealed. Place rolls seam-side down on the prepared baking sheet.
5. Egg wash and bake.
   Beat the egg with 1 tablespoon of water. Brush each roll lightly with the egg wash for a golden finish. Bake in the preheated oven
   for 12–15 minutes, until the crescents are puffed and deep golden brown.
6. Cool and serve.
   Let the rolls cool for 5 minutes on the tray (filling will be hot). Serve warm with dipping sauces if desired.

Tips, Variations & Serving Ideas

• Make-ahead: Assemble rolls on a baking sheet, cover tightly, and refrigerate up to 24 hours—bake directly from cold (add a couple minutes to bake time).
• Freeze for later: Freeze unbaked rolls on a tray until firm, transfer to a freezer bag, then bake from frozen adding 5–8 minutes to the cook time.
• Health swap: Use turkey or chicken breakfast sausage and reduced-fat cream cheese for a lighter option.
• Extra flavor: Stir 1 tsp Dijon mustard or 1 tbsp maple syrup into the filling for a tangy or sweet-savory twist.
• Cheesy pull: Layer extra shredded cheese on top halfway through baking for a melty crown.
• Dips: Serve with honey mustard, ranch, marinara, spicy ketchup, or maple syrup (for a sweet-savory combo).

Serving & Storage

Serve: Enjoy warm from the oven for best texture and flavor. Pair with a fresh green salad or fruit for a balanced meal.

Store: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or in an air fryer for 3–4 minutes to restore crispness.

Freeze: Unbaked or baked rolls freeze well. Wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.

These Crescent Rolls with Sausage & Cream Cheese are the perfect weekday shortcut with big flavor. They rehearse well,
freeze well, and always disappear fast at gatherings — enjoy!

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