Sausage & Cream Cheese Crescents Recipe

I don’t know about you, but when it comes to easy appetizers (or even a light dinner), there’s something absolutely irresistible about these Sausage & Cream Cheese Crescents. Maybe it’s the buttery, flaky crescent rolls, or the savory, creamy filling—either way, these little bites are a guaranteed crowd-pleaser. Whether you’re serving them up at a game day party or just looking for a quick snack to throw together, this recipe is one of those “set it and forget it” wonders that delivers big-time flavor with minimal effort.

One of the best parts about this recipe is how nostalgic it feels for me. I remember the first time I made these crescents for a holiday gathering at my house. I wasn’t quite prepared for how quickly they’d disappear! Within minutes, the tray was picked clean, and my friends were asking for the recipe. There’s something about the combo of sausage and cream cheese that just works. It’s simple, yet decadent, and that rich, creamy filling wrapped in soft, golden dough is pretty much the definition of comfort food. Let’s just say I’ve made these so many times now that I can practically do it with my eyes closed!

this RECIPE

How I fell in love with this appetizer

I can still vividly remember the very first time I whipped these up—it was Thanksgiving, a few years ago, and I was assigned the “appetizer” role for our family feast. I’ll admit, I wasn’t exactly thrilled about it at first (I’d always been more of a dessert person), but I stumbled across this sausage and cream cheese combo online and thought, “Hey, that sounds easy enough!” I couldn’t believe how fast they flew off the table. The buttery crescent rolls turned perfectly golden, and the savory, slightly spicy sausage and cream cheese mixture inside? Well, let’s just say they stole the show. Ever since that day, these little crescent rolls have been a staple at pretty much every holiday or gathering. I mean, why mess with a good thing?

A quick dive into the crescent roll’s history

Crescent rolls, with their distinct buttery flakiness, have been around in various forms for centuries, but the convenience of the refrigerated dough we know and love today is thanks to a certain company (Pillsbury, anyone?) making them readily available in the 1950s. Originally inspired by the French croissant, crescent rolls have since taken on a life of their own in American kitchens, serving as a base for everything from savory to sweet dishes. Over the years, they’ve become the go-to for quick, delicious bakes like this one, transforming simple ingredients into something that feels a little more elevated. And when you pair them with sausage and cream cheese, it’s like the crescent roll reaches its full potential.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

• Sausage: Breakfast sausage is what gives this recipe its savory punch. I personally like using a classic pork sausage for that extra-rich flavor, but feel free to swap it out for turkey sausage or even a veggie sausage if you’re looking for something lighter or more diet-friendly. Just make sure to cook and crumble it well, so it mixes evenly with the cream cheese.
• Cream cheese: Ah, the ingredient that holds it all together. The cream cheese not only adds that signature creamy texture but also a slight tanginess that complements the sausage beautifully. If you’re feeling adventurous, you could even try a flavored cream cheese—maybe chive or jalapeño for a little kick. Whatever you do, make sure it’s softened, so it mixes easily. Trust me, cold cream cheese will give you nothing but lumps!
• Crescent rolls: These little wonders are the unsung heroes of the recipe. They’re the perfect vehicle for all that savory goodness. Now, if you’re ever in a pinch and don’t have crescent rolls on hand, puff pastry works pretty well too. It’s a bit more delicate and flaky, but still gives you that buttery finish.

Kitchen gear: what you need (and what you can totally skip)

Thankfully, this recipe doesn’t require much in terms of kitchen tools. A few basics will do the trick:

• Baking sheet: Pretty essential here, since that’s where your crescents will puff up to golden perfection. If you don’t have one, any flat, oven-safe tray will work in a pinch—just make sure it’s non-stick or lined with parchment paper.
• Cookie scoop: While you don’t have to use a cookie scoop to portion the filling, it definitely helps keep things neat and consistent. But hey, if you’re like me and have been known to misplace kitchen gadgets, just use a spoon! (I promise no one will notice.)
• Mixing bowl: To combine your sausage and cream cheese mixture, of course. Nothing fancy here—just grab your favorite mixing bowl and go to town.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Alright, let’s get to the good stuff: here’s how you’ll put together these sausage & cream cheese crescents like a pro.

1. Preheat the oven: Crank it up to 375ºF. This is the magic temperature for achieving that perfect golden-brown crust without overcooking the filling.
2. Prepare the filling: After cooking and crumbling your sausage, toss it into a bowl with the softened cream cheese and mix until well combined. You want the mixture to be smooth and creamy, with the sausage evenly distributed throughout. (Quick tip: make sure your sausage is fully cooled before mixing. Trust me, I’ve made the mistake of throwing in hot sausage, and it made the cream cheese melt too much.)
3. Prepare the crescents: Pop open your cans of crescent rolls and separate them into triangles. Here’s a little trick I’ve learned: cutting each triangle in half lengthwise gives you smaller, bite-sized pieces, perfect for parties. Use a small scoop (or spoon) to plop a bit of that sausage mixture onto each triangle.
4. Roll ‘em up: Starting at the wide end, roll each crescent triangle toward the point. Don’t worry if some of the filling sneaks out—honestly, that just makes for a deliciously messy bake!
5. Bake: Place your crescents on a baking sheet and pop them into the oven for about 15 minutes, or until they’re golden brown and puffy. Your kitchen will start to smell amazing at this point—don’t say I didn’t warn you!
6. Serve and enjoy: Once they’re out of the oven, let them cool for just a couple of minutes before serving. They’re best enjoyed warm, but good luck waiting that long—they’re usually devoured the second they hit the table!

Variations I’ve experimented with (and loved!)

• Spicy sausage crescents: Swap your regular sausage for a spicy version or add a dash of cayenne pepper to the filling for a little heat. I tried this once for a game day snack, and it was a hit!
• Veggie version: Looking for a meatless option? Use a vegetarian sausage or even a mixture of finely chopped mushrooms and spinach. The mushrooms add a meaty texture, and the spinach boosts the nutritional content. A healthier twist that still delivers on flavor.
• Bacon and cheddar crescents: For a completely different vibe, I’ve swapped the sausage out for crispy bacon and sharp cheddar cheese. Think of it as a savory twist on your classic bacon-egg-and-cheese breakfast, minus the egg. So good!

How to serve these up for maximum wow-factor

When it comes to presentation, I like to serve these crescents on a nice wooden platter, surrounded by some fresh herbs for a pop of color. You could even sprinkle a little extra cheese on top before baking for some extra melty goodness. Pair them with a dipping sauce—ranch or honey mustard works great—and you’ve got yourself a party-worthy app!

Drinks to pair with your crescent rolls

For a breakfast or brunch vibe, I love serving these crescents with a mimosa or a spicy Bloody Mary. If you’re making them as a snack or appetizer, a crisp beer or light white wine pairs perfectly with the richness of the sausage and cream cheese. Honestly, though, they’re versatile enough to go with just about anything.

Storage and reheating tips

If you happen to have leftovers (a rare occurrence in my house), just store them in an airtight container in the fridge. They’ll stay fresh for up to 3 days. To reheat, pop them in the oven at 350ºF for about 5 minutes—this will help them regain that crispy, flaky texture. Microwaving works in a pinch, but the crescents will be a bit softer.

Adjusting for different serving sizes

This recipe makes about 16 crescents if you cut the triangles in half, but it’s super easy to double (or triple) if you’re serving a crowd. Just keep in mind that you might need to bake them in batches if your oven can’t handle multiple trays at once.

A few final tips to avoid mishaps

One thing I’ve learned is not to overfill the crescents—trust me, the filling will ooze out everywhere and make a bit of a mess. It’s also key to use softened cream cheese, or else you’ll have trouble getting a smooth mixture. Oh, and keep an eye on the crescents in the oven—depending on your oven, they might brown faster than expected!

Ready to try this irresistible recipe?

I hope you’re as excited about these sausage & cream cheese crescents as I am. They’re the perfect balance of easy and impressive, and once you’ve made them, I guarantee they’ll become a regular in your snack or party rotation. Have fun experimenting with different fillings, and don’t be surprised if your friends and family start requesting these at every gathering!

FAQs

1. Can I use reduced-fat cream cheese?
Absolutely! It will still be creamy, just slightly lighter in texture.

2. Can these be frozen?
Yes! Freeze them after baking, and reheat in the oven at 350ºF for about 10 minutes.

3. What’s the best way to prevent the filling from spilling out?
Don’t overfill the crescents, and make sure to roll them tightly.

4. Can I add extra ingredients to the filling?
Go for it! I’ve added chopped green onions and shredded cheese before, and it was delicious.

5. Can I prep these ahead of time?
Yes, you can assemble them the night before and bake them fresh the next day. Just store them in the fridge until you’re ready to bake.

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