Description
Flaky crescent rolls filled with a savory and creamy sausage and cream cheese mixture. Perfect for breakfast, brunch, or a quick snack!
Ingredients
Scale
- 1 pound bulk pork sausage (mild, Italian, or spicy)
- 8 ounces cream cheese, softened (full-fat recommended)
- 1/4 cup milk (any kind)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 (8 ounce) cans refrigerated crescent roll dough (or seamless dough sheets)
- 1 egg, beaten (for egg wash)
- Everything bagel seasoning (optional, for topping)
Instructions
- In a large skillet over medium heat, crumble and cook the sausage until browned. Drain off any excess grease.
- Reduce heat to low. Add softened cream cheese to the skillet and stir until melted and smooth (3-5 minutes).
- Stir in milk, garlic powder, onion powder, and black pepper. Mix well. Taste and adjust seasonings as needed.
- Remove from heat and let the filling cool slightly. You can refrigerate for 15-20 minutes to speed up cooling.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent roll dough onto a lightly floured surface. If using sheets, lay them flat. If using triangles, separate along perforations.
- Spoon a generous amount of sausage filling onto each triangle or sheet, leaving a small border.
- Roll up the crescent rolls starting from the wide end of each triangle. If using sheets, roll up tightly like a log and cut into 1-inch thick slices.
- Arrange the crescent rolls on the prepared baking sheet, point tucked underneath. Gently curve into a crescent shape.
- (Optional) Brush the tops with beaten egg for a golden-brown color.
- (Optional) Sprinkle with everything bagel seasoning.
- Bake for 12-15 minutes, or until golden brown and the filling is heated through.
- Let cool slightly on the baking sheet before transferring to a wire rack to cool completely.
- Serve warm. Consider serving with dipping sauces like ranch, marinara, or spicy aioli.
Notes
- Make Ahead: Sausage filling can be prepared up to 2 days in advance and stored in the refrigerator. Reheat before assembling.
- Storage: Store leftover crescent rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Freezing: Freeze baked crescent rolls individually wrapped in plastic wrap, then in a freezer bag, for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Variations:
- Add shredded cheese (cheddar, Monterey Jack, pepper jack) to the filling.
- Sauté diced onions, bell peppers, or mushrooms and add to the filling.
- Experiment with spices like chili powder, smoked paprika, or cayenne pepper.
- Add fresh herbs like parsley, chives, or oregano.
- Use different types of sausage (chorizo, Italian, breakfast).
- Add a touch of sweetness with brown sugar or maple syrup.
- Air Fryer: Preheat air fryer to 350°F (175°C). Cook for 8-10 minutes, or until golden brown and cooked through.
- Prep Time: 20 minutes
- Cook Time: 15 minutes