What makes this recipe special

This recipe shines because it takes pantry-friendly ingredients and turns them into a warm, handheld comfort snack in under 30 minutes. The tang of cream cheese softens the sausage’s saltiness, and the crescent dough bakes to a flaky, golden shell — a texture contrast everyone loves.

"Crispy on the outside, creamy in the middle — these were gone before I finished the last batch." — a quick reader review

Reasons to reach for this recipe:

• Fast assembly and short bake time (great for last-minute gatherings).
• Budget-friendly — uses one package of dough and common pantry spices.
• Kid-approved: mild flavors, easy to hold for small hands.
• Flexible: mix in cheeses, herbs, or swap sausage types for different results.

How this recipe comes together

This is the quick roadmap so you know what to expect:

1. Cook and crumble the sausage until nicely browned.
2. Soften and blend the cream cheese with spices and shredded cheese.
3. Scoop the filling onto crescent triangles and roll.
4. Bake until the dough is puffed and golden.
   Hands-on time is about 15 minutes if your sausage is already cooked; total time racks up to roughly 25–30 minutes.

Gather these items

Key ingredients (no fancy shopping list required):

• 1 package crescent roll dough (usually 8 oz).
• 1 package cream cheese (8 oz), softened.
• 1 lb sausage (breakfast sausage is classic), cooked and crumbled.
• 1/2 cup shredded cheese (optional — cheddar, Monterey Jack, or pepper jack).
• 1/2 teaspoon garlic powder.
• 1/2 teaspoon onion powder.
• 1/4 teaspoon salt.
• 1/4 teaspoon black pepper.

Substitution notes:

• For lower fat, use reduced-fat cream cheese or turkey sausage.
• If you prefer a herbier profile, stir in 1 tablespoon chopped chives or parsley.
• Want to make it vegetarian? Use crumbled plant-based sausage and an egg replacer if needed.

  How to store & freeze

  Keep leftovers safe and tasty with these guidelines:

  • Refrigerate: Place cooled rolls in an airtight container and refrigerate up to 3–4 days. Reheat in a 350°F oven for about 8–10 minutes, or microwave individual pieces for 20–30 seconds (they’ll be softer).
  • Freeze: Freeze baked rolls in a single layer on a tray until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F oven for 12–15 minutes, or until heated through.
  • Food safety: Cool cooked sausage and cream cheese mixtures to room temperature no longer than 2 hours before refrigerating. Consume refrigerated leftovers within 3–4 days.

  Extra advice

  Pro chef tips to lift the result:

  • Don’t overfill triangles; too much filling can leak and make bottoms soggy.
  • Let cream cheese soften at room temperature for 30 minutes — it blends more easily.
  • If you prefer crisper bottoms, bake on a preheated baking sheet.
  • For even browning, rotate the pan halfway through baking.
  • Use a cookie scoop for consistent filling sizes and faster assembly.

  Flavor swaps

  Want to change things up? Try these twists:

  • Spicy kick: Use hot breakfast sausage or add 1/4 tsp cayenne and swap pepper jack for shredded cheese.
  • Herb & feta: Replace shredded cheese with crumbled feta and stir in chopped oregano and parsley.
  • Ham & Swiss: Swap sausage for diced ham and use Swiss cheese — excellent with a honey mustard dip.
  • Sweet-savory: Add a small spoonful of apple chutney to the sausage for a fall-flavored twist.
  • Vegetarian: Use seasoned crumbled tempeh or plant-based sausage and a pinch of smoked paprika for depth.

  Common questions

  Q: How long does this take from start to finish?
  A: About 25–30 minutes total: 10–15 minutes to brown sausage and assemble, plus 12–15 minutes baking.

  Q: Can I assemble these ahead and bake later?
  A: Yes. Assemble and place on a parchment-lined sheet, cover tightly, and refrigerate up to 24 hours. Bring to room temperature 15–20 minutes before baking and then bake as directed.

  Q: Is it safe to freeze the unbaked rolls?
  A: You can freeze unbaked rolls on a tray until firm, then bag them. Bake from frozen, adding a few extra minutes to the bake time. For safety, thaw in the fridge before baking if freezing longer than a couple weeks.

  Q: What if I don’t have crescent dough sheets with triangles?
  A: You can use puff pastry cut into triangles or precut crescent dough. Adjust baking time slightly if using puff pastry (it may bake faster).

  Q: Can I make these low-carb or gluten-free?
  A: Use a low-carb or gluten-free crescent-style dough if available, or wrap filling in large lettuce leaves for a no-bake low-carb snack (texture will differ) 

  • INGREDIANTS
  • 1 package crescent roll dough (8 oz)
  • 1 package cream cheese (8 oz), softened
  • 1 lb sausage (cooked and crumbled) Breakfast sausage is classic.
  • 1/2 cup shredded cheese (optional) Cheddar, Monterey Jack, or pepper jack.

  Spices

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

  Method

   

  Preparation

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a skillet over medium heat, cook the sausage until fully browned. Drain excess fat and let cool slightly.
  3. In a mixing bowl, beat the softened cream cheese until smooth. Add the cooked sausage, shredded cheese (if using), garlic powder, onion powder, salt, and pepper. Mix until evenly combined.
  4. Unroll the crescent roll dough and separate into triangles along the perforations.
  5. Place about 1 tablespoon of the sausage mixture on the wide end of each triangle.
  6. Roll each triangle from the wide end toward the point. Tuck the ends slightly to secure the filling.
  7. Arrange the rolls on the prepared baking sheet leaving small gaps between them.
  8. Bake for 12–15 minutes, until the crescents are puffed and golden brown.
  9. Let cool for a few minutes on the sheet before serving.

  Nutrition

  Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 6gFat: 10gSaturated Fat: 5gSodium: 350mgSugar: 1g

  Notes

  For lower fat, use reduced-fat cream cheese or turkey sausage. These rolls can be refrigerated or frozen for later use.
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