Sausage & Cream Cheese Crescent Rolls

Why You’ll Love This Recipe

I love how simple these crescent rolls are to make, but how impressive they taste. The creamy, cheesy sausage filling is wrapped in buttery crescent dough and baked to golden perfection. They’re rich, satisfying, and just the right size for popping straight into my mouth—though stopping at one is never easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (8 oz) package refrigerated crescent roll dough
½ lb breakfast sausage
4 oz cream cheese, softened
½ cup shredded cheddar cheese (optional)
1 egg, beaten (for egg wash)

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a skillet over medium heat, I cook the sausage until browned and fully cooked. I drain the excess fat and let it cool slightly.

3. In a bowl, I mix the cooked sausage with softened cream cheese and shredded cheddar (if I’m using it).

4. I unroll the crescent dough and separate it into triangles. I spoon about 1 tablespoon of the sausage mixture onto the wide end of each triangle.

5. I roll the dough up, starting from the wide end and tucking in the filling as I go, then place each roll on the prepared baking sheet.

6. I brush the tops with beaten egg for a golden, glossy finish.

7. I bake the rolls for 12–15 minutes, or until they’re golden brown and crisp on the outside.

8. I serve them warm and watch them disappear.

Servings And Timing

This recipe makes 8 crescent rolls. It takes 10 minutes to prep and 15 minutes to bake, with a total time of 25 minutes.

Calories per serving: 220 kcal

Variations

Sometimes I swap the breakfast sausage for spicy sausage or crumbled bacon. I’ve also added chopped green onions or jalapeños to the filling for extra flavor. When I want a little sweetness, I drizzle honey over the top after baking. For a more elevated version, I’ve used herbed cream cheese or added a pinch of garlic powder to the mix.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 350°F (175°C) for 5–7 minutes to get them crispy again. I avoid the microwave if I want to keep that flaky crust.

FAQs

Can I Make These Ahead Of Time?

Yes, I assemble them a few hours ahead and store them covered in the fridge until ready to bake.

Can I Freeze Them?

I can freeze the baked rolls once cooled. I reheat them in the oven or air fryer straight from the freezer until warmed through.

Can I Use a Different Type of Meat?

Absolutely. I’ve used ground turkey, chorizo, and even shredded rotisserie chicken with great results.

What Can I Serve With These?

I usually serve them with scrambled eggs or a side of fruit for breakfast, or alongside soup or salad for lunch.

How Do I Keep the Filling From Leaking Out?

I make sure the filling is placed near the wide end of the triangle and that I roll tightly, sealing the edges slightly to help keep everything inside.

Conclusion

These Sausage & Cream Cheese Crescent Rolls are the kind of recipe I make once and instantly regret… only because I didn’t double the batch. They’re flaky, savory, cheesy, and totally irresistible. Whether I’m serving them for brunch or just sneaking a few out of the oven for myself, they always disappear fast.