Of course! Breakfast Sausage Crescent Rolls are the ultimate easy, crowd-pleasing breakfast or appetizer. They’re buttery, savory, and incredibly simple to make.
Here are a few fantastic ways to make them, from the classic “pig in a blanket” style to a more decadent stuffed version.
Version 1: The Classic “Pigs in a Blanket” Style
This is the simplest and most straightforward method, perfect for dipping.
Ingredients:
· 1 (8 oz) can refrigerated crescent roll dough
· 8 fully cooked breakfast sausage links (like Little Smokies or small brown-and-serve links)
· Optional: 1 egg (for egg wash)
· Optional: Everything bagel seasoning, sesame seeds, or poppy seeds for topping
Instructions:
- Preheat: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Separate: Unroll the crescent dough and separate it into the pre-cut triangles.
- Roll: Place one sausage link on the wide end of each triangle.
- Bake: Roll up each crescent, starting from the wide end and rolling to the pointed tip. Place them on the baking sheet, point-side down.
- Optional Glaze: For a golden, shiny finish, whisk one egg with a tablespoon of water and brush it lightly over the tops of the crescents. Sprinkle with your chosen seasoning.
- Bake: Bake for 11-13 minutes, or until the crescents are puffed and deep golden brown.
- Serve: Serve warm with ketchup, maple syrup, or hot sauce for dipping.
Version 2: The Cream Cheese & Sausage Stuffed Crescents
This is a richer, more decadent version inspired by the flavors of a classic sausage cream cheese ball.
Ingredients:
· 1 (8 oz) can refrigerated crescent roll dough
· 1/2 lb ground breakfast sausage (raw)
· 4 oz cream cheese, softened
· 1/4 cup shredded cheddar cheese
· 1 tbsp finely chopped chives or green onion (optional)
· A pinch of garlic powder
Instructions:
- Preheat: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cook Sausage: In a skillet, cook the ground sausage over medium-high heat until browned and cooked through. Drain off any excess grease and let it cool slightly.
- Make Filling: In a medium bowl, combine the cooked sausage, softened cream cheese, shredded cheddar, chives, and garlic powder. Mix until well combined.
- Assemble: Unroll the crescent dough and separate it into triangles. Spoon 1-2 tablespoons of the sausage mixture onto the wide end of each triangle.
- Roll: Roll them up, carefully folding the dough over the filling and tucking in the sides as you roll to seal it in. Place them on the baking sheet, seam-side down.
- Bake: Bake for 12-15 minutes, or until the dough is puffed and golden brown.
- Serve: Let cool for a few minutes before serving—the filling will be very hot!
Version 3: The “Everything” Sausage & Cheese Pinwheels
These are perfect for a party—easy to make in a big batch and full of flavor.
Ingredients:
· 2 (8 oz) cans refrigerated crescent roll dough or 1 (8 oz) can crescent roll sheet dough
· 1/2 lb ground breakfast sausage, cooked and crumbled
· 4 oz cream cheese, softened
· 1 cup shredded mozzarella or cheddar cheese
· 1-2 tbsp “Everything But the Bagel” seasoning
Instructions:
- Preheat: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make Filling: In a bowl, mix the cooked sausage, softened cream cheese, and shredded cheese until combined.
- Assemble: If using standard crescent rolls, unroll the dough and press the perforated seams together to form a solid rectangle. Spread the sausage filling evenly over the entire sheet of dough, leaving a small border at one of the long edges.
- Roll: Starting with the long side opposite the border, tightly roll the dough into a log. Pinch the seam to seal.
- Slice: Using a serrated knife, slice the log into 1/2-inch to 1-inch rounds. Place them cut-side down on the prepared baking sheet.
- Top: Sprinkle the tops generously with the “Everything” seasoning.
- Bake: Bake for 12-15 minutes, or until the pinwheels are golden brown and puffed.
- Serve: Serve warm.
Pro-Tips for Perfect Sausage Crescent Rolls
· Don’t Overfill: The most common mistake is overfilling, which can cause the seams to burst open during baking. Use a moderate amount of filling.
· Seal Well: Make sure you press the dough firmly at the seams when making stuffed versions or pinwheels to keep the filling inside.
· Let Cool Slightly: The fillings, especially the cheese, become extremely hot and need a few minutes to set before you bite into them.
· Make-Ahead: You can assemble any of these versions the night before, cover tightly with plastic wrap, and refrigerate. Just bake them straight from the fridge, adding 1-2 minutes to the baking time if needed.
No matter which version you choose, you’re in for a delicious, savory treat! Enjoy.