- 1 cup of shredded cheddar cheese
- 1/2 teaspoon of garlic powder (a must!)
- 1/4 teaspoon of black pepper
- 1 tablespoon of chopped green onions (optional, for garnish)
Equipment Needed
- Baking sheet
- Parchment paper (for easy cleanup)
- Mixing bowl
- Spoon or spatula
- Oven
Step-by-Step Instructions
To start, I preheat my oven to 375°F (190°C). This is a crucial step that I learned the hard way; if you don’t give your oven enough time to heat up, the crescents might not bake evenly. While the oven is warming, I take a mixing bowl and add the softened cream cheese, which I allow to sit at room temperature for about 30 minutes. This makes it easier to blend. Next, I cook the breakfast sausage in a skillet over medium heat until it’s browned and crumbly, which usually takes around 8 to 10 minutes.
Once the sausage is cooked, I drain any excess grease. At this point, my kitchen is exploding with mouthwatering sausage aromas, and it’s hard not to sneak a taste! I let it cool down slightly before adding it to the mixing bowl with the cream cheese, along with the shredded cheddar cheese, garlic powder, and black pepper. I blend everything together thoroughly until it forms a creamy filling. Each stir creates a lovely blend that feels like pure comfort food.
Next, I roll out the crescent dough on my parchment-lined baking sheet. I find that if I keep the dough chilled until I’m ready to use it, it’s much easier to handle. I separate the triangles and place a generous spoonful of the sausage filling at the wide end. Then, I roll them up, starting from the widest part towards the tip. I make sure to pinch the ends securely to prevent the filling from leaking out while baking. I pop them in the oven for 12-15 minutes, keeping an eye on them to ensure they get a beautiful golden-brown color. (See the next page below to continue…)