Sausage Cream Cheese Crescents

I’ve always been a fan of recipes that feel like a warm hug in food form, and these Sausage Cream Cheese Crescents check every box. They’re golden, flaky, buttery on the outside, and packed with savory sausage and creamy, melted cheese on the inside. The first time I made them, the smell alone had everyone hovering near the kitchen, asking, “Are they done yet?” It’s that kind of comfort food magic.

What I love most is how effortlessly they come together. A few pantry staples and a handful of minutes is all it takes to transform everyday ingredients into something that looks and tastes bakery-level. Whether you’re prepping for a cozy breakfast, brunch with friends, or need a hearty snack that doesn’t feel like a hassle, these crescents are always a hit.

---

Why You’ll Love This Sausage Cream Cheese Crescents Recipe

These crescent rolls are more than just tasty — they’re versatile, kid-friendly, and make-ahead friendly too. You can prep them the night before and bake in the morning. They also reheat beautifully, so leftovers (if you have any) won’t go to waste. Plus, they freeze like a dream, making them perfect for meal prep.

They strike the perfect balance between creamy, cheesy, and savory with just the right amount of indulgence. Wrapped in buttery crescent dough, the filling melts in your mouth — making every bite crave-worthy.

---

What Kind of Crescent Dough Should I Use?

For these Sausage Cream Cheese Crescents, I usually go with classic refrigerated crescent roll dough — the kind you find in a tube at most grocery stores. Pillsbury is a popular brand, but honestly, any store-brand version works just fine. The key is to use the dough that separates into triangles, which makes rolling them around the filling super easy.

If you prefer a flakier or more buttery dough, look for the “butter flake” variety. You can even use crescent dough sheets if you want to customize your own triangle sizes — just cut them yourself before stuffing and rolling.

---

Options for Substitutions

Even though the traditional version is made with breakfast sausage and cream cheese, this recipe is really flexible. You can easily adapt it to what you have on hand or your personal taste.

• Sausage: Swap with ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian option.
• Cheese: Try pepper jack for spice, sharp cheddar for bite, or mozzarella for a milder melt.
• Crescent Dough: Puff pastry can be used in a pinch — just expect a more flaky, airy texture.
• Cream Cheese: Substitute with Boursin, Neufchâtel (lighter version), or a flavored spread like garlic & herb.
• Add-ins: Diced jalapeños, green onions, or sautéed mushrooms can be mixed into the filling for extra flavor.

This recipe can be as simple or as creative as you want it to be — and it still turns out delicious.

---

Ingredients for This Sausage Cream Cheese Crescents Recipe

Breakfast Sausage
The heart of the filling — savory, seasoned, and juicy. It gives the crescents their signature comforting flavor. You can use mild or spicy depending on your preference.

Cream Cheese
This brings the creamy richness that binds the sausage together. It softens the filling and adds a slight tang that complements the meat beautifully.

Shredded Cheese
I love using a mix of cheddar and mozzarella. The cheddar adds a sharp, cheesy kick, while the mozzarella gives you that melty, stretchy goodness.

Refrigerated Crescent Roll Dough
Your golden, flaky wrapper. It crisps up beautifully in the oven and gives that perfect buttery bite in every roll.

Garlic Powder (Optional)
Adds a subtle boost of flavor to the filling without overpowering it.

Salt & Pepper
A pinch of each helps season the filling just right — especially if you're using a milder sausage.

Egg Wash (Optional)
Brushing the tops with a beaten egg gives the crescents a glossy, golden finish once baked.

---

Step 1: Cook the Sausage

Start by browning the breakfast sausage in a skillet over medium heat. Break it apart with a spatula as it cooks until it’s fully browned and no longer pink. Drain excess grease and set aside to cool slightly.

---

Step 2: Mix the Filling

In a mixing bowl, combine the cooked sausage with softened cream cheese and shredded cheese. Stir until everything is well combined and the mixture is evenly creamy. Add garlic powder, salt, and pepper if you’d like to amp up the flavor.

---

Step 3: Prepare the Dough

Unroll the crescent dough and separate it into triangles along the perforated lines. Lay them flat on a baking sheet lined with parchment paper.

---

Step 4: Fill and Roll

Spoon about a tablespoon of the sausage mixture onto the wide end of each crescent triangle. Carefully roll each one up, starting at the wide end and rolling toward the point. Tuck in the sides if needed to keep the filling inside.

---

Step 5: Brush with Egg Wash (Optional)

If you want that gorgeous golden top, beat one egg and lightly brush it over the top of each crescent roll.

---

Step 6: Bake

Place the tray in a preheated oven at 375°F (190°C) and bake for 12–15 minutes, or until the rolls are golden brown and puffed.

---

Step 7: Cool Slightly and Serve

Let them cool for a few minutes on the baking sheet. They’ll be hot inside, so give them a moment before digging in. Serve warm and enjoy every melty, savory bite.

---

How Long to Cook the Sausage Cream Cheese Crescents

These crescents bake beautifully at 375°F (190°C) for 12 to 15 minutes. You’ll know they’re ready when the tops are a rich golden brown and the edges look crisp. Keep an eye on them around the 12-minute mark — depending on your oven, they might need a little less or a little more time.

If you’re using puff pastry instead of crescent dough, increase the bake time to about 18–20 minutes to make sure the pastry cooks through.

---

Tips for Perfect Sausage Cream Cheese Crescents

• Drain the sausage well. Excess grease can make the filling soggy and the dough greasy. Let it cool slightly before mixing with the cream cheese.
• Use room temperature cream cheese. It blends much easier with the sausage and cheese without clumps.
• Don't overfill. A tablespoon is plenty — too much filling will cause them to burst open while baking.
• Seal the dough. Press the edges gently to keep the filling tucked in and prevent leaks.
• Egg wash makes a difference. That shiny, golden finish adds visual appeal and a slight crisp to the top.
• Bake on parchment paper. It helps with easy cleanup and prevents sticking.
• Let them cool slightly. The filling will be piping hot straight from the oven — a few minutes of cooling helps everything settle.

---

Article Type 1 | 9 parts said:

Watch Out for These Mistakes While Cooking

• Skipping the draining step: If you leave grease in the sausage, it’ll soak into the crescent dough and make everything feel oily and heavy. Drain it well.
• Using cold cream cheese: Cold cream cheese is hard to mix and won’t blend evenly with the sausage. Let it soften at room temperature for a smooth, creamy filling.
• Overstuffing the dough: It's tempting to load them up, but too much filling makes them hard to roll and can cause bursting or leaking during baking.
• Not preheating the oven: Crescent dough relies on the right temperature for proper rise and browning — always preheat your oven.
• Crowding the baking sheet: Leave enough space between crescents so they bake evenly and don’t stick together.
• Forgetting to seal the edges: Lightly pressing the ends of the dough helps hold the filling inside and gives you a cleaner look.
• Serving too soon: The filling will be lava-hot straight out of the oven. Give them a few minutes to cool so you don’t burn your mouth or lose the gooey texture.

---

What to Serve With Sausage Cream Cheese Crescents?

Fluffy Scrambled Eggs

A soft, buttery plate of scrambled eggs balances the richness of the crescents and turns breakfast into a full meal.

Fresh Garden Salad

A simple salad with vinaigrette adds a fresh, crisp contrast and works great if you’re serving these for brunch or lunch.

Fruit Skewers or Fruit Salad

Sweet, juicy fruit like grapes, strawberries, and melon lighten up the plate and pair well with the savory filling.

Hot Coffee or Cold Brew

The warmth (or chill) of a strong cup of coffee complements the cheesy, meaty flavors of the crescents.

🥣omato Soup

Yes, soup! It’s unexpected, but dunking a crescent into creamy tomato soup is cozy and surprisingly delicious.

Fresh Orange Juice or a Mimosa

Whether you're keeping it kid-friendly or going brunch-style, a citrusy drink brightens the whole meal.

Cheese and Pickle Plate

Add some sharp cheddar slices and a few gherkins or pickled onions — it’s a snacky, salty combo that works beautifully.

Smashed Avocado

Spread a little seasoned avocado on the side or even inside the crescent — a modern twist that adds creaminess and healthy fats.

---

Storage Instructions

These Sausage Cream Cheese Crescents store incredibly well, making them a great make-ahead option for busy mornings or quick snacks.

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer at 350°F for 5–7 minutes to bring back the crispiness.
• Freezer: Let them cool completely, then wrap each crescent individually in foil or plastic wrap. Place them in a freezer bag and freeze for up to 2 months.
• To Reheat from Frozen: Pop them in the oven at 375°F for 12–15 minutes, or until heated through. No need to thaw first.

Avoid microwaving if possible — it makes the dough soft and soggy.

---

Estimated Nutrition

Please note, values may vary depending on the brand of ingredients used.

• Serving Size: 1 crescent roll
• Calories: ~210
• Protein: 6g
• Fat: 16g
• Saturated Fat: 7g
• Carbohydrates: 9g
• Sugar: 1g
• Fiber: <1g
• Cholesterol: 30mg
• Sodium: 320mg

These are definitely indulgent — rich in flavor, creamy in texture, and totally worth every bite!

---

Frequently Asked Questions

How far in advance can I make these?

You can prepare the filling up to 2 days ahead and store it in the fridge. Assemble the crescents just before baking for the best texture, or fully assemble them and refrigerate up to 12 hours ahead.

---

Can I freeze them before baking?

Yes! Assemble the crescents and freeze them on a baking sheet until solid, then transfer to a freezer bag. When ready to bake, pop them in the oven frozen — just add 5–7 extra minutes to the bake time.

---

Do I need to cook the sausage first?

Absolutely. The sausage must be fully cooked before mixing with the cream cheese. The crescent dough bakes quickly, and raw sausage won’t have time to cook through in the oven.

---

What kind of sausage works best?

Breakfast sausage (either mild or spicy) works best for flavor and texture. Ground Italian sausage can also work, but it’ll give the crescents a different, more herby taste.

---

Can I make this with puff pastry instead?

Yes, puff pastry is a great alternative. It results in a flakier, slightly more luxurious bite. Just cut it into triangles or squares and adjust the baking time (around 18–20 minutes).

---

How do I reheat leftovers?

For best texture, reheat in a 350°F oven or air fryer for about 5–7 minutes. Avoid the microwave — it makes the dough chewy and soft instead of crisp.

---

Can I make these vegetarian?

Absolutely. Use plant-based sausage or a seasoned veggie crumble. Make sure it’s fully cooked and drained before mixing with the cream cheese.

---

Can I double this recipe?

Yes, and I recommend it! These disappear fast. Just use two tubes of crescent dough and double all filling ingredients. Bake in batches if needed so they have enough space in the oven.

---

Conclusion

Sausage Cream Cheese Crescents are one of those recipes that deliver way more satisfaction than the effort they require. Warm, flaky, cheesy, and savory — they’re perfect for breakfast, brunch, snacks, or party trays. Whether you're making them for a holiday morning, a weekend treat, or just because, they always hit the spot.

Once you try them, you’ll see just how addicting they are. And with all the customization options, you can make them your own every time. It’s the kind of recipe you’ll keep coming back to — and so will everyone you serve them to.

---

Print