Of course! Sausage and Cheese Crescent Rolls are the ultimate easy, crowd-pleasing appetizer or snack. They’re flaky, cheesy, savory, and guaranteed to disappear in minutes.
Here’s a simple, foolproof recipe with pro tips for the best results.
Sausage and Cheese Crescent Rolls
These are incredibly versatile and perfect for parties, game day, or a quick family treat.
Yields: 8 rolls (can easily be doubled)
Prep time: 10 minutes
Cook time: 12-15 minutes
Ingredients
· 1 (8 oz) can refrigerated crescent roll dough (8 count)
· ½ lb ground breakfast sausage (mild or hot)
· ¾ cup shredded cheese (cheddar, Colby Jack, or a Mexican blend work great)
· Optional add-ins:
· 1 tbsp finely diced jalapeño
· 1 tbsp chopped fresh chives or parsley
· 1 tsp everything bagel seasoning for topping
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cook the Sausage: In a skillet over medium-high heat, cook the sausage, breaking it up with a spoon, until it’s browned and cooked through. Drain off any excess grease and let it cool for a few minutes.
· Pro Tip: Letting the sausage cool prevents it from making the crescent dough greasy and difficult to work with. - Assemble the Rolls: Unroll the crescent dough and separate it into 8 triangles. In a small bowl, mix the cooled sausage and shredded cheese. Spoon a heaping tablespoon of the sausage-cheese mixture onto the wide end of each triangle.
- Roll Them Up: Gently roll up each crescent, starting from the wide end and tucking the dough around the filling as you go. Place the rolls point-side down on the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 12-15 minutes, or until the rolls are puffed and deep golden brown.
- Serve: Let them cool on the baking sheet for 2-3 minutes before serving—they will be very hot inside! Serve warm.
🌟 Pro Tips for Success & Variations
· Seal the Deal: For completely sealed “pockets” that won’t leak, press the perforated seams of the crescent dough together before adding the filling, creating 4 rectangles. Then, spoon the filling, fold over, and seal the edges with a fork.
· Crispy Bottom Guarantee: If you want an extra-crispy bottom, place the rolls directly on the baking sheet without parchment paper.
· Add a Shiny Finish: For a beautiful golden color, brush the tops of the rolls with an egg wash (1 egg beaten with 1 tbsp water) before baking.
· Make-Ahead: You can assemble the rolls, place them on the baking sheet, and refrigerate for up to 24 hours before baking. Bake straight from the fridge, adding 1-2 minutes to the baking time if needed.
· Spicy Kick: Use hot Italian sausage or add a pinch of red pepper flakes to the filling. Top with a sprinkle of everything bagel seasoning for extra flavor and crunch.
· Creamy Version: For an even richer filling, mix in 2 tablespoons of softened cream cheese with the sausage and shredded cheese.
Enjoy these incredibly easy and delicious rolls! They are always a hit.