Sausage & Cream Cheese Crescent Rolls

Weekend brunch at my house has become somewhat of a neighborhood event. It started with just my family gathered around my farmhouse table, but over time, friends started “happening by” right as the coffee finished brewing. These sausage and cream cheese crescent rolls were born on one of those mornings when I needed something substantial that could feed an unexpected crowd. The first time I made them, they disappeared so quickly I barely managed to snap a photo by my dining room window before the plate was empty. Now I always make a double batch—half for my guests and half for my camera.

Sunday Morning Magic

What I love most about these rolls is their beautiful contrast—the flaky, golden exterior giving way to a creamy, savory filling. I’ve experimented with this recipe for months, tweaking ingredients and trying different techniques until I found the perfect balance. The key turned out to be letting the cream cheese come completely to room temperature before mixing, creating that silky-smooth texture that makes these irresistible.

There’s something wonderfully nostalgic about crescent roll dough. While I make plenty of dishes from scratch, I’ve found that sometimes convenience ingredients create space for kitchen joy rather than diminishing it. These rolls have become my go-to when I want something special without spending the entire morning in the kitchen.

What You’ll Need

Ground breakfast sausage: I typically use pork sausage for its rich flavor, but I’ve tested this with turkey and chicken sausage as well. The turkey version is a bit lighter but still delivers on taste.

Cream cheese: Full-fat creates the creamiest filling, but I’ve used reduced-fat with good results when that’s what I had on hand. Just make sure it’s completely softened.

Crescent roll dough: The refrigerated tubes work beautifully here. I’ve also used puff pastry sheets when I want a more sophisticated presentation, cutting them into squares instead of triangles.

Egg: For brushing the tops before baking, creating that gorgeous golden shine.

Shredded cheddar cheese: Optional, but adds another layer of flavor and richness. I’ve found sharp cheddar brings the most character.

Seasonings: Garlic powder has become non-negotiable in my version. Sometimes I add fresh chopped parsley or chives from my windowsill garden.

Let’s Get Rolling

Prepare the filling
Brown the sausage in a skillet over medium heat, breaking it into small crumbles. This usually takes about 7-8 minutes in my cast iron pan. Drain any excess fat—I typically blot with paper towels rather than pouring it off, which helps keep those tiny flavor-packed bits in the mix. Let the sausage cool for about 5 minutes before the next step.

Create the creamy center
In a mixing bowl, combine the cooled sausage with softened cream cheese. This is where patience pays off—I’ve rushed this step before, and warm sausage will melt the cream cheese too much, making assembly messier. If you’re adding cheddar cheese or seasonings, fold them in now. I usually add about a teaspoon of garlic powder and a tablespoon of fresh herbs.

Shape with care
Preheat your oven to 375°F (190°C). Unroll the crescent dough and separate into triangles. Place a generous tablespoon of filling on the wide end of each triangle, then roll toward the pointed end, tucking in any filling that tries to escape. The first few might look a bit rustic, but you’ll find your rhythm quickly.

Finishing touches
Place the rolls on a parchment-lined baking sheet, spacing them about 2 inches apart. Brush the tops with beaten egg for that bakery-worthy golden finish. Bake for 11-13 minutes, until they’re beautifully golden brown and the dough is cooked through.

Make Them Your Own

Over countless Sunday brunches, I’ve created several variations that have earned their own fan clubs:

For my brother’s birthday last month, I added finely diced jalapeños to the filling and used pepper jack instead of cheddar. The subtle heat balanced the creamy filling beautifully.

During autumn weekends at our cabin, I make a version with sage breakfast sausage and a touch of maple syrup drizzled over the tops after baking—my nod to the changing seasons.

When my vegetarian friend Lisa visits, I substitute the sausage with sautéed mushrooms and spinach, seasoned generously with herbs. It’s become her favorite, and honestly, I make it often even when she’s not here.

My Best Tips

After making these rolls dozens of times, I’ve learned a few things that make all the difference:

Work with cold crescent dough. I keep it refrigerated until the very last minute, which makes it much easier to handle and results in flakier layers.

If your kitchen is warm, chill the filled rolls for 10 minutes before baking. This helps them hold their shape and creates an even better texture contrast.

Don’t overfill! I’ve been tempted many times, but about 1 tablespoon of filling per roll is the sweet spot—any more and they’ll burst open during baking.

For make-ahead convenience, prepare everything the night before, then assemble and bake in the morning. I’ve found the filling actually improves overnight as the flavors meld.

Frequently Asked Questions

Can I make these ahead of time? → Absolutely! You can prepare the filling up to two days ahead and keep it refrigerated. You can also assemble the rolls and refrigerate them for up to 8 hours before baking. Just add 2-3 extra minutes to the baking time if they’re going in cold.

How do I store leftovers? → On the rare occasion we have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. They reheat beautifully in a 300°F oven for about 10 minutes.

Can I freeze these? → Yes! I freeze them unbaked on a baking sheet, then transfer to a freezer bag once solid. Bake them directly from frozen at 375°F for about 15-18 minutes.

What can I serve with these? → I love pairing them with a simple fruit salad or my roasted breakfast potatoes. For brunch gatherings, they’re perfect alongside a big green salad with a light vinaigrette to balance the richness.

Can I use homemade crescent dough? → If you’re feeling ambitious, absolutely! My grandmother’s recipe works beautifully here, though it does add about two hours to the preparation time.

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