Sausage Cream Cheese Crescent Rolls combines the comforts of breakfast food with the convenience of a bite-sized appetizer, creating a savory, creamy, crowd-pleasing package. A three-ingredient filling is folded into flaky crescent rolls and baked until golden brown.
Sausage and Cream Cheese Crescent Rolls
Sausage Cream Cheese Crescent Rolls bakes the flavors of spicy breakfast meat, creamy cheese, and Rotel into the best bite-sized finger food! Trust me when I tell you that there’s nothing better than store-bought crescent dough that has been stuffed with a delicious blend of savory sausage, cream cheese, and zesty tomatoes and chilies.
Now let’s talk texture…. It’s equally satisfying, with the buttery, flaky crescent dough providing the perfect contrast to the smooth, rich filling. Perfect for times when you need a quick and easy appetizer, a savory snack, or a simply serving breakfast or brunch at home.
Ingredients For Rotel Sausage and Cream Cheese Crescents
- Mild breakfast sausage: Feel free to use turkey sausage for a lower fat option or even a meat alternative. As long as it’s been cooked and crumbled into small pieces, it will work well in the filling.
- Cream cheese: Make sure your package cream cheese is softened to room temperature to avoid lumps in the mixture. Low fat cream cheese can be substituted to cut the fat and calorie count.
- Rotel: Feel free to substitute mild or hot diced tomatoes and green chilies if you are not able to find the fire roasted Rotel. Make sure to drain the liquid from the can before mixing it.
- Crescent roll dough: Reduced-fat crescent rolls will work just as well. You can’t taste the difference!
- Parsley
See the recipe card for full information on ingredients and quantities.
How to Make Sausage Cream Cheese Crescent Rolls with Rotel
- Make The Cream Cheese Mixture: Stir together the cooked sausage, softened cream cheese, tomatoes and green chilies, and parsley medium size mixing bowl.
- Separate And Slice: Roll out the crescent dough and cut along the perforations. Separate the dough triangles and then slice each in half lengthwise.
- Scoop: Scoop the sausage filling into the center top of each triangle.
- Roll: Stretch the top of the dough over the filling and roll towards the end of the triangle. Place on a parchment paper lined baking sheet.
- Bake: Bake at 375 degrees Fahrenheit for 15 minutes, or until golden brown.
- Serve: Cool for a few minutes before serving. Enjoy!
Can You Use Puff Pastry Instead of Crescent Dough?
Feeling fancy? Use puff pastry instead of crescent dough! While both are flaky, puff pastry takes the texture to a whole new level—it’s lighter, airier, and has a more delicate, buttery crunch. The result will be a slightly crispier and flakier bite compared to the softer, more pillowy package of crescent dough. The filling will still taste just as savory and creamy, but the puff pastry adds an elegant, buttery layer that makes these rolls feel a little more upscale and decadent.
Looking for more easy appetizer recipes that can be prepared with either puff pastry or Pillsbury crescent dough? My Campfire Crescent Roll Hot Dogs, Taco Pizza, Cheddar Bacon Pinwheels, Cranberry Brie Bites, and more are all crowd-pleasers!
Sausage Crescent Rolls Flavor Variations
- Choose More Cheese: Add a handful of shredded cheddar cheese, mozzarella, or pepper jack cheese for extra creaminess and a cheesier bite.
- Bulk It With Bacon: Add crumbled cooked bacon for a smoky, salty punch.
- Serve It Spicy: If you like it spicy, a dash of hot sauce, cayenne pepper, or a sprinkle of red pepper flakes will kick up the heat.
- Add Flavor To The Filling: onion powder and garlic powder for a well-rounded flavor profile. If you’re aiming for a stronger savory taste, lean more toward onion powder, and if you want that aromatic garlic punch, add more garlic powder
- Grab Some Greens: Mix in some chopped green onions, sautéed spinach, bell peppers, or any other veggie to add a boost of nutrition. Chopped cilantro can also be added to the filling for some southwest flavor.
How to Keep Crescent Rolls from Getting Soggy
To keep your crescent rolls from getting soggy, follow these simple tips:
- Cook the Filling First: By cooking the filling ahead of time, you ensure that it’s flavorful and thick enough to prevent any sogginess when it’s baked in the crescent rolls. Once you’ve browned the sausage, add the cream cheese and Rotel into the skillet and let the mixture simmer for a few minutes. This helps the flavors meld together while allowing some of the moisture from the tomatoes to cook off.
- Stop Suffing!: Be careful not to overstuff the crescent rolls. Too much filling can cause the dough to get soggy and may prevent it from crisping up properly.
- Bake The Bites: Baking your rolls on the center rack will allow for even heat distribution, ensuring that your crescent rolls bake golden and flaky without soggy spots. And make sure to follow the instructions for the right baking temperature. If the rolls are baked too low, they might not crisp up fully.
What to Serve with Sausage and Cream Cheese Crescent Rolls
Sausage and Cream Cheese Crescent Rolls are super versatile and pair perfectly with just about anything! For breakfast, serve them with a side of fresh fruit or scrambled eggs. As an appetizer, dip them in marinara or ranch, or your with favorite sauce on the side. For a snack, enjoy them alongside some crunchy veggies or a tangy pickle to balance the richness.
How to Store and Reheat Sausage Cream Cheese Crescent Rolls
- In The Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days.
- In The Freezer: To freeze, place the crescents in an airtight freezer safe container, or a gallon size freezer bag for up to 2 months.
- To Reheat: Thaw overnight in the refrigerator before reheating in the oven at 350°F for 5 to 8 minutes, or in the microwave for 1 to 2 minutes. You can also serve at room temperature.
More Easy Appetizers
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Sausage Cream Cheese Crescent Rolls
Ingredients
- 1 pound mild breakfast sausage cooked and crumbled
- 6 ounces cream cheese softened
- 10 ounces can fire roasted diced tomatoes and green chilies well drained
- 1 teaspoon finely chopped fresh parsley
- 16 ounce (2 8 ounce) refrigerated crescent roll dough
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a medium size mixing bowl, mix together the cooked and crumbled sausage, softened cream cheese, drained tomatoes and green chilies and the chopped parsley until completely combined.1 pound mild breakfast sausage, 6 ounces cream cheese, 10 ounces can fire roasted diced tomatoes and green chilies, 1 teaspoon finely chopped fresh parsley
- Roll out one canister of crescent dough.16 ounce (2 8 ounce) refrigerated crescent roll dough
- Cut along the perforated lines with a pizza cutter. Separate the triangles of dough. Carefully slice the triangles in half lengthwise.
- Scoop 1 tablespoon of the sausage filling with the cookie scoop, and place at the center top of the triangle. (If you do not have a small cookie scoop, you can use regular teaspoons).
- Stretch the top of the dough over the sausage filling and roll towards the end of the triangle. Place on the prepared baking sheet. Repeat with the remaining dough and filling.
- Bake for 15 minutes, or until golden brown. Remove from the oven and allow to cool for a few minutes before serving.
Jenn’s Notes
- In The Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days.
- In The Freezer: To freeze, place the crescents in an airtight freezer safe container, or a gallon size freezer bag for up to 2 months.
- To Reheat: Thaw overnight in the refrigerator before reheating in the oven at 350°F for 5 to 8 minutes, or in the microwave for 1 to 2 minutes. You can also serve at room temperature.
- By cooking the filling ahead of time, you ensure that it’s flavorful and thick enough to prevent any sogginess when it’s baked in the crescent rolls. Once you’ve browned the sausage, add the cream cheese and Rotel into the skillet and let the mixture simmer for a few minutes. This helps the flavors meld together while allowing some of the moisture from the tomatoes to cook off.
- Be careful not to overstuff the crescent rolls. Too much filling can cause the dough to get soggy and may prevent it from crisping up properly.
- Baking your rolls on the center rack will allow for even heat distribution, ensuring that your crescent rolls bake golden and flaky without soggy spots. And make sure to follow the instructions for the right baking temperature. If the rolls are baked too low, they might not crisp up fully.
