Ingredients
- Sausage: 1 lb Ground Breakfast Sausage (pork sausage, spicy or mild)
- Cream Cheese: 1 block (8 oz) Cream Cheese, softened to room temperature
- Dough: 2 cans (8 oz each) Refrigerated Crescent Roll dough
- Optional Kick: 1 small can of diced green chiles (drained) or a dash of red pepper flakes.
- The Finish: 1 Egg (for egg wash) and a sprinkle of dried parsley or “Everything Bagel” seasoning.
Instructions
1. Brown the Sausage
In a large skillet, cook the sausage over medium-high heat until fully browned and crumbled. Drain the grease thoroughly. If the mixture is too oily, the dough will get soggy.
2. Make the Filling
While the sausage is still hot, stir in the softened cream cheese (and green chiles if using). Mix until the cheese is melted and the sausage is evenly coated in a creamy “paste.” Let it cool for about 5–10 minutes so it doesn’t melt the dough on contact.
3. Assemble
You have two ways to do this:
- The “Squares” Method (Easiest): 1. Unroll one can of dough and press it into the bottom of a 9×13 greased baking dish (pinch the seams shut). 2. Spread the sausage mixture over the top. 3. Place the second sheet of dough over the mixture.
- The “Roll” Method (Best for Finger Food): 1. Separate the triangles. 2. Place a spoonful of mixture at the wide end and roll them up toward the point.
4. Bake
- Preheat your oven to 375°F (190°C).
- Brush the tops of the dough with a beaten egg (this gives them that golden, bakery-style shine).
- Bake for 12–15 minutes or until the crescent dough is golden brown and puffed.
Pro-Tips for the Best Rolls
- Room Temp Cheese: If you forget to take the cream cheese out of the fridge, just microwave it for 20 seconds. If it’s cold, it won’t incorporate into the sausage smoothly.
- Sharpness: Add ½ cup of shredded sharp cheddar to the mix if you want an extra cheesy “pull.”
- Make Ahead: You can prep the filling a day in advance and keep it in the fridge. Just assemble and bake when you’re ready!