Sausage Cheddar Crescent Rolls (Printer-Friendly Version)
Crescent rolls packed with sausage and cheddar melt into a golden, handheld breakfast favorite.
# What You'll Need:
→ Dough
01 -
2 cans refrigerated crescent roll dough
→ Filling
02 -
1 pound breakfast sausage
03 -
8 ounces cream cheese, softened
04 -
1 cup cheddar cheese, shredded
→ Finish
05 -
1 tablespoon butter, melted
06 -
1/2 teaspoon garlic powder
07 -
1 tablespoon fresh parsley, chopped (optional)
# Steps to Follow:
01 -
Preheat oven to 375°F and line a large baking sheet with parchment paper.
02 -
Brown breakfast sausage in a large skillet over medium heat for 8 to 10 minutes, breaking up meat as it cooks until fully browned.
03 -
Drain any excess grease, reduce heat to low, and add softened cream cheese. Stir until cream cheese is fully melted and mixture is smooth, about 2 to 3 minutes.
04 -
Remove skillet from heat and fold in shredded cheddar cheese, mixing until fully incorporated and creamy.
05 -
Unroll crescent dough and separate into triangles. Arrange triangles with wide ends facing you on a clean work surface.
06 -
Spoon approximately 2 tablespoons sausage mixture onto wide end of each dough triangle, then roll up tightly, starting at the wide end, and place roll seam side down on the prepared baking sheet.
07 -
Brush tops of each roll with melted butter and sprinkle lightly with garlic powder for a flavorful finish.
08 -
Bake for 10 to 12 minutes, or until crescents are deep golden brown and sound hollow when tapped. Cool rolls for 5 minutes before serving.
09 -
Garnish warm rolls with chopped fresh parsley, if desired, and serve immediately.
# Additional Tips:
01 -
You may prepare the sausage filling up to 2 days ahead and refrigerate until ready to assemble. For best texture, reheat leftovers in a 350°F oven for 5 to 7 minutes.
02 -
Allow the sausage mixture to cool slightly before filling to prevent soggy pastry.