Sausage Cream Cheese Crescent Rolls

These sausage cream cheese crescent rolls are a perfect blend of savory and creamy wrapped in flaky, buttery dough. They work wonderfully as a hearty breakfast, a satisfying snack, or a party appetizer. The combination of mild sausage with the tangy cream cheese and the slightly spicy roasted tomatoes with green chilies makes every bite a delight.

I first made these crescent rolls for a weekend brunch with friends, and they disappeared before I could grab a second one. They have since become a requested recipe whenever company comes over.

Ingredients

• Pound of mild breakfast sausage cooked and crumbled: offers a rich, savory base& choose fresh sausage for best flavor
• Six ounces softened cream cheese: provide creaminess that balances the sausage& make sure it is fully softened for easy mixing
• Ten ounces of fire-roasted diced tomatoes with green chilies thoroughly drained: add a slight smoky heat and moisture without sogginess& pick the best quality you can find
• One teaspoon finely chopped fresh parsley: brings a fresh herbal note& fresh over dried really makes a difference
• Two cans of refrigerated crescent roll dough, each eight ounces: supply the tender, flaky crust& check date to ensure freshness for best puff

Instructions

Sauté the Sausage:

Cook one pound of mild breakfast sausage in a skillet over medium heat until it is fully browned and crumbly, breaking it up as it cooks. Drain excess fat thoroughly to keep the filling from becoming greasy. Let cool slightly.

Mix the Filling:

In a medium bowl, combine the cooked sausage, six ounces of softened cream cheese, thoroughly drained ten ounces of fire-roasted diced tomatoes and green chilies, and one teaspoon of finely chopped fresh parsley. Stir until the mixture is smooth and evenly combined.

Prepare the Dough:

Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. Open one can of crescent roll dough and unroll it onto a clean surface.

Cut and Shape the Dough:

Using a pizza cutter, cut along the perforated lines to separate the dough into triangles. Then, carefully slice each triangle lengthwise in half to make smaller, narrower triangles perfect for rolling.

Fill and Roll:

Using a small cookie scoop or a teaspoon, place about one tablespoon of the sausage mixture near the wider end of each dough triangle. Stretch the wider end over the filling and roll it towards the pointed tip, sealing in the filling as you go. Place each rolled crescent seam side down on the prepared baking sheet.

Bake to Perfection:

Bake the filled crescent rolls in the preheated oven for about 15 minutes until they turn golden brown and puff up beautifully. Remove from the oven and let them cool a few minutes before serving so the filling sets slightly and is less likely to ooze out with the first bite.

The fire-roasted diced tomatoes with green chilies are my favorite ingredient here because they add a subtle smoky heat that lifts the entire flavor. I remember the first time I tried this recipe on a chilly morning and how the warmth and spice immediately woke me up and brightened the day.

Storage Tips

Store leftover crescent rolls in an airtight container at room temperature for up to two days but for best texture eat within the first day. Refrigerate them for up to a week and reheat gently in a warm oven to bring back flakiness. Avoid microwaving as it can make the dough chewy.

Ingredient Substitutions

Use spicy sausage if you prefer a bolder flavor
Swap cream cheese for ricotta or goat cheese for a different creamy twist
Try canned diced green chilies alone if fire-roasted tomatoes are not available
In place of fresh parsley, chives or green onion can add a fresh herb note

Serving Suggestions

Serve these crescent rolls warm with a side of salsa or sour cream for dipping
Pair with scrambled eggs and fresh fruit for a complete breakfast
They also work nicely alongside a green salad for a casual lunch or dinner

Cultural Context

Crescent rolls have European roots but have become a beloved American comfort food especially in breakfasts and snack menus. Combining sausage and cream cheese filling is a classic American twist adding richness and protein to the flaky pastry.

Seasonal Adaptations

Add chopped fresh herbs like thyme or rosemary in the spring and summer
Swap in roasted red peppers or sun-dried tomatoes in late summer for different fruitiness
For winter holidays, add a pinch of cinnamon or smoked paprika for a warm seasonal note

Drain the tomato mixture carefully and handle the dough gently to achieve perfectly flaky crescent rolls every time.

FAQs about Recipes

→ What type of sausage works best for these crescents?

Mild breakfast sausage is preferred to keep flavors balanced, but spicy sausage can be used for added heat.

→ Can I use homemade dough instead of refrigerated crescent roll dough?

Yes, homemade dough works well as long as it can be rolled and shaped into triangles suitable for filling and rolling.

→ How do I prevent the crescent rolls from becoming soggy?

Drain the diced tomatoes thoroughly before mixing to avoid excess moisture soaking into the dough.

→ Is it possible to prepare these crescents ahead of time?

You can assemble the crescents in advance and refrigerate them, then bake fresh before serving for best texture.

→ What can be served alongside these crescent rolls?

They pair well with fresh fruit, a simple salad, or a dipping sauce like marinara or sour cream.