Sausage Cream Cheese Crescents: The Ultimate Savory Snack
There is a reason this recipe is a viral sensation—it combines three of the most comforting ingredients in one bite: savory sausage, tangy cream cheese, and buttery crescent dough. The result is a decadent, melt-in-your-mouth pastry that is incredibly easy to assemble and bake in less than 20 minutes.
Why You’ll Love This Recipe
- Five-Ingredient Simple: Uses pantry and refrigerator staples for minimal effort.
- Make-Ahead Friendly: Assemble them in advance and pop them in the oven just before serving.
- Textural Perfection: A shatteringly crisp exterior with a warm, gooey center.
Ingredients
| Category | Item | Quantity | Note |
| The Meat | Ground Sausage | 1 lb | Mild, hot, or sage-flavored breakfast sausage. |
| The Cream | Cream Cheese | 8 oz | Softened to room temperature for easy mixing. |
| The Pastry | Crescent Rolls | 2 cans | Refrigerated dough sheets or rolls. |
| The Flavor | Shredded Cheddar | 1 cup | Sharp cheddar provides the best tang. |
| The Finish | Dried Parsley/Everything Seasoning | 1 tsp | For a professional-looking crust. |
Instructions
1. Brown the Sausage
In a large skillet over medium-high heat, cook the ground sausage until it is fully browned and crumbled. Drain the excess grease thoroughly; this prevents the crescent dough from becoming soggy during baking.
2. Mix the Filling
In a medium bowl, combine the warm sausage with the softened cream cheese and shredded cheddar. Stir until the cheese is melted and the mixture is well-incorporated.
3. Assemble the Crescents
Unroll the crescent roll dough and separate it into triangles. Place a generous spoonful of the sausage mixture at the wide end of each triangle. Carefully roll the dough toward the point, tucking in the sides to keep the filling secure.
4. The Final Polish
Place the crescents on a baking sheet lined with parchment paper. For a golden, savory finish, you can brush the tops with a little melted butter and sprinkle with dried parsley or black pepper.
5. Bake Until Golden
Bake in a preheated oven at 375°F (190°C) for 12–15 minutes. The pastries are ready when the dough is puffed and a deep golden brown. Serve warm while the cheese is still gooey.
Pro-Tips for Success
- Prevent Soggy Bottoms: Ensure your cooked sausage is very well-drained. You can even pat it dry with paper towels after browning.
- Spice it Up: If you enjoy a kick, add a few red pepper flakes or use “Hot” breakfast sausage to contrast with the cooling cream cheese.
- Variation: For a different look, use crescent sheets and cut them into squares to make little “parcels” or “pillows” rather than the traditional crescent shape.
