Now, for the assembly. I preheat my oven to 375°F (190°C) and line my baking sheet with parchment paper. I unroll the first can of crescent dough, and it always makes that satisfying pop. I carefully separate the dough along the perforated triangles. I place a heaping tablespoon of the sausage-cheese mixture onto the wider end of each triangle. I’ve learned not to overfill them; about a tablespoon is perfect. Any more, and the filling will ooze out the sides during baking and burn on the pan—a messy lesson I learned early on!
Starting at the wide end, I roll each crescent up around the filling, tucking the dough snugly as I go, and place it point-side down on my prepared baking sheet. I give them a little space to expand. Before baking, I like to sprinkle the tops with a pinch of everything bagel seasoning for extra flavor and crunch. They go into the hot oven for 11-13 minutes. I watch for them to turn a deep, golden brown. The smell is incredible. I let them cool on the sheet for just a minute before transferring them—this lets the filling set slightly so it doesn’t all run out when you pick one up.
Pro Tips for Best Results
My first pro tip is all about temperature contrast. Make sure your sausage mixture is warm or at room temperature when you mix it with the cream cheese, but not scorching hot. If it’s too hot, it will melt the cream cheese into a greasy liquid and start to cook the raw crescent dough on contact, making it harder to roll. I let my sausage cool for about 10-15 minutes after draining. This warm-but-not-hot state is perfect for creating a smooth, spreadable filling that behaves well.
Second, don’t skip the parchment paper on your baking sheet. I’ve tried greasing the pan, and I’ve tried putting them directly on a bare sheet. Any little bit of cheese or sausage that bubbles out will fuse to the metal and create a nightmare to clean. The parchment paper guarantees effortless release and cleanup. It also helps ensure the bottoms bake evenly to a perfect golden crisp without burning, which is especially important with a fatty filling like this.
Finally, trust your eyes more than the timer. Ovens vary, and the crescents can go from perfect golden to over-browned quickly. Start checking at the 10-minute mark. You’re looking for an even, rich brown color all over the pastry. If some spots are still pale, give them another minute or two. They should feel light and sound slightly hollow if you tap them. Taking them out at the perfect moment ensures maximum flakiness.(See the next page below to continue…)