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Take basic crescent rolls and turn them into tasty, savory snacks packed with cheesy sausage filling. Every bite is flaky on the outside and creamy on the inside. People can't stop grabbing them straight from the pan—they vanish in no time.
Anytime I whip these up for brunch, the crowd parks by the oven just waiting for the next tray. Now my family insists on them every holiday morning, saying nothing at the bakery comes close.
Irresistible Ingredient Choices
- Fresh Herbs: Finishing with parsley or chives adds a pop of green and freshness on top.
- Quality Cheese: Freshly shredded gives perfect melty texture and big cheesy flavor.
- Crescent Rolls: Store-bought dough bakes up airy and crisp for awesome layers.
- Breakfast Sausage: Good-quality ground sausage makes the filling rich and tasty.
- Cream Cheese: Let it come to room temp for easy blending and creamy results.
- Fresh Garlic: Crushed garlic cloves punch up the flavor and make the filling shine.
Winning Rolls Method
- Final Touches:
- Keep an eye near the end—look for the dough to puff and turn golden, so you know they're done.
- Temperature Control:
- Stick close to 375°F for baking, and bake in the middle rack for best color all around.
- Assembly Strategy:
- Chill your dough a bit so it's not too sticky. Scoop the filling closer to the wide end, roll it up tight, and pinch those edges to stop leaks.
- Cheese Integration:
- Beat cream cheese until no lumps, add in warm sausage, and taste as you season for the right flavor.
- Sausage Preparation:
- Cook sausage over medium, break it into tiny bits, and drain well on paper towels to avoid greasy rolls.
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After baking tons of these, I've learned if you chill the filled dough for 10 minutes before baking, they keep their shape better. Once, I dumped in hot sausage too soon, and the warm filling turned the dough soggy—letting the meat cool a little works magic.
Top Serving Moves
Pile up the warm rolls on a cute stand or big board, maybe add some fresh herbs underneath for color. Put out cups of ranch or honey mustard and let everyone help themselves.
New Ways To Mix It Up
Switch things up by grabbing spicy Italian sausage or try chicken sausage if you want it lighter. Make them breakfast-y by tossing in scrambled eggs and extra cheese. For a fancier vibe, mix in some browned onions or roasted peppers.
Keeping Them Fresh
Put uncooked rolls, covered, in the fridge for up to a day. After baking, you can leave them out for two hours. Pop leftovers in the oven at 350°F to bring back their crunch.
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I've made these for so many get-togethers, they've kind of become our party staple. That buttery crust mixed with the savory middle is just awesome. Whether it's a holiday, a chill hangout, or something in between, these show how simple ingredients can make people smile around the table.
Frequently Asked Questions
- → Can I prepare these crescents ahead of time?
- You can get the sausage and cream cheese filling ready in advance and chill it, but wait to fill and bake the crescents until you want to eat them for the best texture.
- → What type of sausage works best?
- Go with any sausage you love. Regular breakfast sausage is great, but Italian, spicy, or even chicken sausage all work here.
- → Can I freeze these crescents?
- Absolutely! Freeze after they've been baked. Pop them back in the oven at 350°F until they're warmed through for the best bite.
- → Why is my filling leaking out?
- Try not to pack in too much filling, and pinch those edges closed good. Let the filling cool a bit before you stuff the dough.
- → Can I make these without cream cheese?
- Cream cheese keeps everything creamy and holds it together, but you could swap in softened cheese spread or even mix shredded cheese with a dab of butter.