Sausage Cream  Cheese Crescents

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Of course! Sausage Cream Cheese Crescents are the ultimate easy, crowd-pleasing appetizer or snack. They’re savory, creamy, flaky, and absolutely irresistible. They disappear in minutes at any party!

Here’s a classic, no-fail recipe.

Sausage Cream Cheese Crescents

These are essentially a savory, stuffed pastry roll that’s sliced and baked to golden perfection.

Yields: About 32-40 pinwheels
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:

· 1 lb (16 oz) mild or hot Italian sausage, casings removed
· 1 (8 oz) block cream cheese, softened
· 2 cans (8 oz each) refrigerated crescent roll sheets OR 2 cans of crescent roll triangles
· ¼ cup finely grated Parmesan cheese (optional, but recommended)
· 1 teaspoon garlic powder
· ½ teaspoon onion powder
· 2 tablespoons fresh chopped parsley or chives (plus more for garnish)
· Optional Add-ins: ¼ cup finely chopped roasted red peppers, a handful of fresh spinach, or a pinch of red pepper flakes for heat.

Instructions:

Step 1: Cook the Filling

  1. In a skillet over medium-high heat, cook the sausage, breaking it up into small crumbles with a spoon, until it’s fully cooked and browned. Drain off any excess grease.
  2. Reduce the heat to low. Add the softened cream cheese, Parmesan cheese (if using), garlic powder, and onion powder to the hot sausage in the skillet. Stir continuously until the cream cheese is completely melted and the mixture is well combined.
  3. Stir in the fresh parsley. Remove from heat and let the mixture cool for about 10-15 minutes. This is important so it doesn’t melt the crescent dough.

Step 2: Assemble the Rolls

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Prepare the Dough:
    · If using Crescent Roll Sheets: Unroll one sheet directly onto the prepared baking sheet. Gently press out any seams.
    · If using Crescent Roll Triangles: Unroll the dough but do not separate into triangles. Press the perforated seams together firmly to create one solid sheet of dough.
  3. Spread the Filling: Spread half of the cooled sausage and cream cheese mixture evenly over the entire surface of the dough sheet, leaving a very small border around the edges.
  4. Roll It Up: Starting from the long side, tightly roll the dough up into a log, jelly-roll style. If you used a crescent sheet on a baking sheet, you can roll it right there. Place the log seam-side down.
  5. Repeat with the second can of dough and the remaining filling.

Step 3: Slice and Bake

  1. Slice: Using a sharp serrated knife, slice each log into ½-inch to 1-inch thick rounds. A gentle sawing motion works best. You should get about 16-20 slices per log.
  2. Arrange: Place the slices cut-side down on the prepared baking sheet, about 1 inch apart.
  3. Bake: Bake for 12-15 minutes, or until the crescents are puffed and golden brown.

Step 4: Serve

  1. Let them cool on the baking sheet for about 5 minutes before serving. They are best served warm!
  2. Garnish with a little extra chopped parsley for a pop of color.

Chef’s Tips for Perfect Crescents

· Cool the Filling: Letting the sausage mixture cool is the most critical step. If it’s too hot, it will make the dough greasy and difficult to handle, causing it to tear.
· Don’t Overstuff: Using the right amount of filling ensures the rolls hold together when sliced and baked.
· Use a Sharp Knife: A dull knife will squish the log instead of slicing cleanly. A serrated knife is perfect for this job.
· Make-Ahead Friendly: You can assemble the logs, wrap them tightly in plastic wrap, and refrigerate them overnight. Simply slice and bake the next day. You can also freeze the unbaked logs for up to 3 months; slice and bake from frozen, adding a few extra minutes to the baking time.
· Dipping Sauce: Serve with a side of warm marinara sauce, ranch dressing, or a spicy sriracha mayo for dipping.

Enjoy these incredibly addictive, warm, and flaky bites of perfection

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