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Sausage Cream Cheese Crescent Rolls

Sausage cream cheese crescent rolls pair savory sausage and creamy filling with flaky, golden crescent dough. Bake them on two sheets until browned, then serve warm as an easy appetizer.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling and resting 15 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 lb pork sausage bulk
  • 1 package (8 oz) cream cheese softened
For the rolls
  • 3 can (8 oz) crescent roll dough refrigerated

Equipment

  • 1 large skillet
  • 2 18x13-inch baking sheet

Method
 

Make the filling
  1. In a large skillet over medium heat, cook the sausage, breaking it into small crumbles, for 8–10 minutes, until browned and it reaches 160°F.
  2. Drain excess grease.
  3. Remove the skillet from the heat, add the cream cheese, and stir until evenly combined.
  4. Let the filling cool for 10 minutes.
Assemble and bake
  1. Heat the oven to 375°F.
  2. Line two 18x13-inch baking sheets with parchment paper.
  3. Separate the crescent dough into 24 triangles.
  4. Divide the filling evenly among the triangles near the wide ends.
  5. Roll each triangle toward its point and place it point-side down on the baking sheets.
  6. Bake for 12–15 minutes, switching the pans between racks and rotating them halfway through, until the rolls are golden brown.
  7. Let the rolls rest on the baking sheets for 5 minutes before serving.

Notes

Drain the sausage well to help keep the crescent dough from getting soggy. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze for up to 2 months. For a leaner variation, use turkey sausage.