Sausage Cream Cheese Crescent Rolls

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Sausage Cream Cheese Crescent Rolls

Sausage Cream Cheese Crescent Rolls blend breakfast sausage, cream cheese, and Rotel, then wrap the filling inside flaky dough. Serve as a spicy bite for breakfast or as part of the appetizer spread.

Prep Time20

Cook Time15

Total Time35

Course: Appetizer

Cuisine: American

Servings: crescent bites

Calories: 114kcal

Author: Jennifer Fishkind

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.

Notes

Storage :

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.

Tips :

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.

Nutrition