I’ll never forget the first time I pulled a tray of Sausage Cream Cheese Crescent Rolls from my oven. The smell was absolutely intoxicating—the savory, herby scent of browning sausage and melted cheese mingling with the buttery, golden aroma of baking crescent dough. When I bit into one, still warm enough to need a careful breath, it was pure magic: flaky, tender layers giving way to a rich, creamy, and perfectly seasoned filling. In that moment, I knew I’d found the ultimate easy appetizer, a guaranteed crowd-pleaser that feels special but is secretly simple to make.
Why You’ll Love This Recipe
You are going to adore this recipe because it takes just three main ingredients and transforms them into the most addictive, savory pastry you can imagine. It’s the perfect marriage of convenience and homemade deliciousness, ideal for busy mornings, game day snacks, or holiday brunches. They disappear fast, earn rave reviews every time, and are so easy that you’ll have the recipe memorized after just one try. It’s the definition of a sure thing in the kitchen.
Ingredients
- 1 (8 oz) can Pillsbury™ refrigerated crescent roll dough (the seamless sheet is best, but original works)
- 8 oz regular pork breakfast sausage
- 4 oz cream cheese, softened to room temperature
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried parsley
- 1/8 teaspoon black pepper
- 1 large egg (for egg wash)
- 1 tablespoon water (for egg wash)
- Optional: 1/4 cup finely shredded cheddar cheese, Everything Bagel seasoning, or poppy seeds for topping
I’ve learned through many batches that the quality of sausage matters. Don’t use a flavored variety; a plain, good-quality pork breakfast sausage lets the other flavors shine. Softening the cream cheese completely is non-negotiable for a smooth filling—I once used it cold and had lumpy, frustrating results. And if you can find the crescent roll sheet, use it! It makes assembly so much easier.
Equipment Needed
- Medium skillet
- Mixing bowl
- Baking sheet
- Parchment paper or silicone baking mat
- Fork or spatula for crumbling sausage
- Small bowl (for egg wash)
- Pastry brush or clean paintbrush
- Rolling pin (if using original crescent rolls)
Parchment paper is your best friend here. My first attempt without it ended with cheese and sausage bits caramelized onto my baking sheet—a real pain to clean. A silicone baking mat works wonders too. A pastry brush gives you perfect control for that golden, shiny egg wash finish, which a spoon just can’t manage. Trust me, the right tools make this effortless.
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C) and line my baking sheet with parchment paper. Then, I start on the filling. In my skillet over medium heat, I cook the breakfast sausage, breaking it up with a fork or spatula into very small crumbles. I cook it until it’s no longer pink and has a bit of golden color. That browning equals big flavor. I drain the cooked sausage on a paper towel-lined plate to remove excess grease—this keeps the rolls from being soggy.
While the sausage cools slightly, I unroll my crescent dough. If I’m using the original perforated kind, I press the seams together firmly to create one solid sheet. Sometimes I’ll even use a rolling pin to lightly roll over it, just to seal it well. This prevents the filling from oozing out during baking. I let the dough sit for a few minutes to make it more pliable and less likely to tear.(See the next page below to continue…)