Sausage and Cream Cheese Crescent Rolls

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Sausage cream cheese crescent rolls tuck cooked breakfast sausage, softened cream cheese, and green onions into flaky crescent dough. This four-ingredient recipe makes 32 small rolls for breakfast, brunch, or an appetizer platter. Cut each dough triangle in half lengthwise, fill the wide end, and roll toward the point before baking at 375°F.

The filling is savory and creamy, with a little fresh onion flavor inside a golden shell. These are small, individually rolled crescents, so you can serve a few beside eggs and fruit or set out a platter for snacking. If your crowd likes a pizza-style filling, try Pepperoni Pizza Crescent Rolls another time.

Plan on 20 minutes of prep, about 25 minutes of cooking, and a 5-minute stand before serving, for 50 minutes total. The cooking time includes browning the sausage and baking the filled rolls; the rolls themselves bake for 15-18 minutes.

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Ingredients You'll Need

• Breakfast sausage: Cook and crumble it before making the filling.
• Cream cheese: Soften it so it blends evenly with the warm sausage.
• Green onions: Thinly slice them for the filling.
• Refrigerated crescent rolls: Use the triangles to make small, individually rolled bites.

Breakfast Sausage

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Cream Cheese

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Green Onions

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Refrigerated Crescent Roll Dough

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Ingredient Notes and Substitutions

Mild or spicy breakfast sausage both work, and turkey breakfast sausage is another tested option. If you prefer chives, replace the green onions with 2 tablespoons chopped fresh chives. The exact amounts for the main recipe are in the card below.

Tools That Make It Easier

• Two baking sheets: Leave room between the rolls on both pans.
• Parchment paper: Line both sheets.
• Skillet: Cook the breakfast sausage over medium heat.
• Wooden cooking spoon: Break up the sausage and stir the filling.
• Mixing bowl: Combine the warm sausage, cream cheese, and onions.
• Chef's knife: Slice the onions and cut the dough triangles lengthwise.
• Cutting board: Use for the onion preparation.
• Measuring tablespoon: Portion about a tablespoon of filling per roll.
• Oven mitts: Handle and rotate the hot baking sheets.
• Airtight container: Refrigerate cooled leftovers; use a freezer bag or freezer-safe container for freezing.

Baking Sheet

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Parchment Paper

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Skillet

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Wooden Spoon

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Mixing Bowl

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Chef Knife

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Cutting Board

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Measuring Spoons

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Oven Mitts

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Airtight Container

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How to Make Sausage and Cream Cheese Crescent Rolls

Cook the filling first, roll it into the narrow dough triangles, and bake until the crescents are golden and the dough is cooked through.

1. Prepare the pans and dough. Heat the oven to 375°F and line two baking sheets with parchment paper. Separate the dough into triangles, then slice each triangle lengthwise into two narrower triangles to make 32 pieces.

2. Cook and mix the filling. Cook the sausage in a skillet over medium heat, breaking it into small crumbles, for about 8-10 minutes or until cooked through; drain the excess grease. Transfer the warm sausage to a mixing bowl and stir in the softened cream cheese and green onions until evenly combined.

3. Fill and roll. Divide the filling among the wide ends of the triangles, using about 1 tablespoon per piece, then roll toward the pointed ends with the filling tucked inside as much as possible. Arrange on the prepared sheets with the points underneath and space between the rolls.

4. Bake and let stand. Bake for 15-18 minutes, until golden brown and the dough is baked through; if both sheets are in the oven, rotate them and switch racks halfway through. Let stand for 5 minutes before serving.

A Few Tips Before You Roll

Small sausage crumbles and a well-combined filling make these narrow pieces easier to fill. Drain the excess grease before mixing, then tuck the filling inward as you roll instead of spreading it along the whole triangle.

Keep the pointed end underneath each roll on the pan. When baking both sheets together, switching racks and rotating the pans helps account for different hot spots; still check for golden dough that is baked through rather than relying on color alone.

Keeping Leftovers Fresh

Refrigerate cooled rolls in an airtight container for up to 3 days. Reheat at 350°F for 8-12 minutes, until heated through.

Can You Freeze the Baked Rolls?

Yes, freeze baked, cooled rolls in a single layer, then transfer them to a freezer bag or airtight container for up to 2 months. Reheat from frozen at 350°F for 15-20 minutes, or until hot throughout. Cover loosely with foil if they brown before the centers are warm.

What to Serve with Sausage and Cream Cheese Crescent Rolls

Serve these warm with scrambled eggs and fresh fruit for breakfast or brunch. Yogurt Parfaits bring fruit and yogurt to the table; Classic Deviled Eggs are a useful chilled egg option for a larger spread.

For an appetizer platter, add fresh vegetables and mustard for dipping. Homemade Ranch Dressing gives the vegetables another dip, and 16 Best Tailgate Recipes for Football Season can help round out a watch-party menu.

Are These the Same as Sausage Pinwheels?

These rolls are made by filling and rolling individual narrow dough triangles. Pinwheels are typically cut from a filled dough log; follow the individual-triangle method here to make the tested 32 small rolls.

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Leave a comment below and tell me how you served your rolls or which sausage you used. If you made the recipe, please leave an honest rating and review to help other readers.

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