Ingredients
- 1 pound ground breakfast sausage (I recommend a sage-flavored variety)
- 1 (8 ounce) block full-fat cream cheese, softened completely
- 2 (8 ounce) cans refrigerated crescent roll dough (the regular kind, not the sheets)
- Optional for garnish: everything bagel seasoning, chopped fresh chives, or a brush of melted butter
Equipment Needed
- Large skillet
- Wooden spoon or spatula
- Mixing bowl
- Baking sheet
- Parchment paper or a silicone baking mat
- Fork
Step-by-Step Instructions
It all starts with perfectly cooked sausage. I brown the full pound in my large skillet over medium heat, using my wooden spoon to break it into very small crumbles. This is key—you want little bits that will mix evenly with the cream cheese. I cook it until it’s no longer pink and has some crispy, browned bits for texture. Here’s my crucial tip: you must drain the cooked sausage thoroughly. The first time I made these, I got lazy and left some grease in the mix. It made the filling oily and caused the crescent dough to sog out and not puff properly. I drain it on paper towels and even give it a little pat to be sure.
While the sausage is cooling slightly, I make sure my cream cheese is truly, fully softened. I leave it on the counter for a good hour, or if I’m in a pinch, I’ll microwave it on a plate for just 10-15 seconds. You want it spreadable, not liquid. In my mixing bowl, I combine the warm (but not piping hot) sausage with the softened cream cheese. I use a fork to mash and mix it all together until it’s a uniform, creamy, speckled filling. The warmth from the sausage helps meld everything into a cohesive mixture that’s easy to scoop.(See the next page below to continue steps…)