Emma and I came up with these sausage cream cheese crescent rolls totally by accident one crazy morning before his soccer game. I had some leftover breakfast sausage and cream cheese sitting in the fridge, plus this tube of crescent rolls that was about to expire. What started as a "let's just use this stuff up" moment ended up being the thing everyone begs me to make at every family party. Even my super picky brother-in-law asks me to bring "those sausage cream cheese crescent rolls things" to every get-together.
Why You'll Love This Sausage Cream Cheese Crescent Rolls
Making these sausage cream cheese crescent rolls has become our go-to party trick. They're so easy that Emma can help me put them together, but they look fancy enough that people think I spent hours in the kitchen. The best part? You can make them ahead of time and just pop them in the oven when guests arrive. No stress, no fuss, just happy people eating warm, cheesy goodness.
What really gets me is how flexible this recipe is. Running low on sausage? Add more cream cheese. Want them spicier? Throw in some jalapeños. Need to feed a crowd? Double the recipe and use two tubes of crescent rolls. Emma loves experimenting with different add-ins, and honestly, we haven't found a combination that doesn't work yet. These little rolls are pretty much foolproof, which is exactly what busy families need.
Jump to:
- Why You'll Love This Sausage Cream Cheese Crescent Rolls
- What You'll Need for Sausage Cream Cheese Crescent Rolls
- How To Make Sausage Cream Cheese Crescent Rolls
- Storage Tips
- Substitutions
- Equipment For Sausage Cream Cheese Crescent Rolls
- Sausage Cream Cheese Crescent Rolls Variations
- The Recipe That Got Passed Down From My Aunt's Kitchen
- Top Tip
- The Recipe That Got Passed Down From My Aunt's Kitchen
- FAQ
- Time to Get Rolling
- Related
- Pairing
- Easy Sausage Cream Cheese Crescent Rolls
What You'll Need for Sausage Cream Cheese Crescent Rolls
The Basic Stuff:
- Breakfast sausage
- Cream cheese
- Crescent roll dough
- Shredded cheese
If You Want to Get Fancy:
- Everything bagel seasoning
- Garlic powder
- Green onions
- Hot sauce
See recipe card for quantities.
How To Make Sausage Cream Cheese Crescent Rolls
The Regular Way (What We Usually Do):
- Cook breakfast sausage and mix with cream cheese
- Roll in crescent triangles
- Bake until golden
- Perfect for parties
The Make-Ahead Version:
- Put them together but don't bake
- Cover and stick in the fridge overnight
- Bake in the morning when people want them
- Great for busy days
The Big Batch Method:
- Use two tubes of crescent rolls
- Double all the filling stuff
- Make a whole bunch at once
- Freeze half for later
The Mini Bite Size:
- Cut each triangle in half
- Use less filling
- Bake for less time
- Perfect for little kids or fancy parties
The Sheet Pan Style:
- Roll out the crescent dough in one big piece
- Spread filling all over
- Roll up like a log and slice
- Bake the slices flat on the pan
Storage Tips
Right After You Make Them (2-3 days):
- Wait for them to cool down first
- Throw them in a container with a lid
- Leave them sitting on the counter
- Don't put them in the fridge or they get gross
If You Want to Save Some (2-3 months):
- Let them cool down first
- Wrap them up good
- Toss them in the freezer
- Write the date so you don't forget
Heating Them Up Again:
- From the counter: eat them cold or zap in microwave
- From the freezer: let them sit out then heat up
- Oven works better than microwave for crunchy tops
- Don't make them too hot or you'll hurt your mouth
Substitutions
Different Meat:
- Breakfast sausage → Turkey sausage if you want less grease
- Pork sausage → Ground beef if that's what you got
- Fresh sausage → Bacon bits from a bag
- Regular sausage → Ham chopped up small
- Any meat → Skip it and use more cheese
Other Cheese Options:
- Cheddar → Whatever shredded cheese is in your fridge
- Regular cream cheese → Cream cheese with chives mixed in
- Plain cheese → Swiss cheese if you're feeling fancy
- Mild → Pepper jack for some heat
- Shredded → Just plain cream cheese works too
If You Don't Have Crescent Rolls:
- Crescent dough → Puff pastry cut into squares
- Store rolls → Biscuit dough flattened out
- Regular dough → Pizza dough rolled thin
- Easy option → Phyllo dough (but that's getting complicated)
- Big rolls → Wonton wrappers for mini versions
Spice It Up:
- No heat → Hot sauce mixed right in
- Fresh peppers → Jalapeños chopped up
- Fresh onion → Onion powder instead
- Plain → Ranch seasoning packet
- Boring top → Everything bagel seasoning on top
Equipment For Sausage Cream Cheese Crescent Rolls
- Cookie sheet or any flat pan
- Bowl for mixing everything up
- Spoon or whatever to stir with
- Parchment paper if you have it
- Working oven
Sausage Cream Cheese Crescent Rolls Variations
Breakfast Style:
- Regular sausage with cream cheese
- Add scrambled eggs
- Throw in some hash browns
- Sprinkle bacon bits on top
- Add everything bagel seasoning
Pizza Flavors:
- Use pepperoni instead of sausage
- Add some pizza sauce
- Use mozzarella cheese
- Sprinkle Italian seasoning
- Add chopped peppers
Mexican Twist:
- Use chorizo sausage
- Add pepper jack cheese
- Mix in some jalapeños
- Sprinkle taco seasoning
- Serve with salsa for dipping
Sweet and Savory:
- Regular sausage mix
- Add a tiny bit of maple syrup
- Mix in some dried cranberries
- Sprinkle brown sugar on top
- Drizzle honey when they're done
The Recipe That Got Passed Down From My Aunt's Kitchen
My Aunt had this weird trick with sausage cream cheese crescent rolls that she wouldn't tell anybody about for years. Every family party, people would bug her to bring "those sausage roll things," but she'd never say what made them taste so good. I only found out when I was helping her clean out her kitchen last year and saw her old recipe card stuck behind the spice bottles.
She told me she started doing it because she grabbed ranch powder instead of garlic powder by mistake one day and was too lazy to start over. She'd also brush the tops with a beaten egg and some milk before she baked them, which made them turn this really pretty golden color. Sometimes the best stuff happens when you screw up! Now Emma and I always do it Aunt is way, and people still bug us about what makes ours taste different.
Top Tip
- The biggest mistake people make with sausage cream cheese crescent rolls is putting too much filling in each triangle. I learned this the hard way when Emma and I first started making them and had filling squirting out everywhere. It's so tempting to pile on more of that delicious sausage cream cheese crescent rolls mixture, but resist the urge or you'll regret it later.
- Stick to about a tablespoon per triangle - it might not look like much, but trust me, it's plenty. The dough stretches as it bakes and the filling spreads out perfectly. Any more than that and you'll spend more time cleaning up the mess than eating these things! Emma always reminds me now when I'm getting too generous with the filling scoop.
The Recipe That Got Passed Down From My Aunt's Kitchen
My Aunt had this weird trick with sausage cream cheese crescent rolls that she wouldn't tell anybody about for years. Every family party, people would bug her to bring "those sausage cream cheese crescent rolls things," but she'd never say what made them taste so good. I only found out when I was helping her clean out her kitchen last year and saw her old recipe card stuck behind the spice bottles.
She told me she started doing it because she grabbed ranch powder instead of garlic powder by mistake one day and was too lazy to start over. She'd also brush the tops with a beaten egg and some milk before she baked them, which made them turn this really pretty golden color. Sometimes the best stuff happens when you screw up! Now Emma and I always do it Aunt Linda's way, and people still bug us about what makes ours taste different.
FAQ
What's the secret to moist sausage rolls?
The trick is making sure your cream cheese is soft before you mash it with the sausage. Cold cream cheese makes chunky filling that doesn't mix right. Also, don't cook them too long - they're ready when they look golden, not burnt.
What does cream cheese do to sausage balls?
Cream cheese makes sausage cream cheese crescent rolls way creamier and richer than regular sausage balls. It also helps stick everything together so the filling doesn't spill out when you eat them. Plus it makes them taste less oily.
What is the difference between croissant rolls and crescent rolls?
Croissants are fancy French bread with tons of butter layers that take hours to make. Crescent rolls are the cheap tube kind from the grocery store that you crack open and bake. They taste okay but crescent rolls are way easier for regular people.
Can you freeze sausage cream cheese crescent rolls?
Yeah, you can freeze them but they taste better fresh. If you freeze them, wrap them up tight and don't keep them longer than a few months. When you want them, let them sit out first then heat them up in the oven.
Time to Get Rolling
Now you've got everything you need to make these crowd-pleasing sausage cream cheese crescent rolls - from the basic recipe to Aunt Linda's secret ranch powder trick. These little bites of heaven prove that sometimes the best recipes come from happy accidents and family secrets passed down through the years.
Want to try more easy crowd-pleasers? Check out our Best Oatmeal Bars Recipe that's perfect for potlucks and bake sales. Need something for brunch? Our Best Cucumber Sandwich Recipe is refreshing and light. Or if you're feeding a hungry crowd, our Easy Hashbrown Casserole Recipe is always a hit at family gatherings!
Show off your sausage roll creations by tagging We can’t wait to see how you put your spin on this classic crowd-pleaser!
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Pairing
These are my favorite dishes to serve with sausage cream cheese crescent rolls
Easy Sausage Cream Cheese Crescent Rolls
Equipment
- 1 Baking sheet (Lined with parchment)
- 1 Mixing bowl (For sausage & cheese)
- 1 Skillet (To cook sausage)
- 1 Sharp knife (To slice log)
- Parchment paper (Optional, for easy cleanup)
Ingredients
- 1 package Crescent roll dough - 8-count tube
- 8 oz Cream cheese Softened
- 12 oz Breakfast sausage - Cooked & crumbled
- 1 cup Shredded cheese - Cheddar-Monterey Jack
- 1 teaspoon Everything seasoning - Optional
- ½ teaspoon Garlic powder - Optional
- 2 tablespoon Green onions Sliced - optional garnish
- Hot sauce - For drizzling optional
Instructions
- Cook and crumble sausage
- Soften and stir in cheese
- Unroll dough and spread
- Roll up and slice logs
- Bake until golden brown
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