This simple 3-ingredient appetizer is great for parties and get togethers and is so full of flavor! Everyone will love these Sausage Cream Cheese Crescent Rolls.
There’s already enough work that goes into prepping for a party, so if I can make appetizers that are basically effortless, I absolutely will! This recipe only requires 3 ingredients, just like our Bacon Wrapped Smokies and Grape Jelly Meatballs.
3 Ingredients – SO Easy!
Appetizers are the best!! There is nothing better than going to a get together or party and having some delicious bite-sized snacks to much on. That is why we are always on the look out for new appetizers to try.
We recently found these crescent sausage bites and thought we’d give them a try! It was a good thing we did, because these were so yummy. I couldn’t stop popping these in my mouth.
What we loved most is how simple these work. They took minutes to throw together, required just a few ingredients, and turned out fabulous!! We have a feeling they will be showing up at several of our upcoming family get togethers. And we can’t wait to add them to our ever-growing “go-to” favorite appetizers list. 😀
How to Make Them
PREP. Heat oven to 375°F.
SAUSAGE. Cook sausage in a nonstick skillet over medium-high heat for 4-5 minutes until no longer pink, then drain.
DOUGH. Unroll dough and press into a 12×9-inch rectangle, firmly pressing any perforations to seal. Slice into 6 rows of 4 to make 24 squares.
FILL. Place 1 rounded teaspoon of sausage on the center of each dough square. Top with 1 teaspoon of cream cheese.
FOLD. Bring 4 corners together, overlapping slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams.
BAKE. Place on an ungreased cookie and bake at 375 for 10-14 minutes or until golden brown. Serve warm.
Choose your spice: The original recipe called for spicy jalapeño cream cheese, but if you are not a fan of a little nip, you could easily switch that out with regular cream cheese or even another flavored cream cheese. And you can also change up the sausage (from a little more spicy to mild) as well, in case you want something less spicy.
Optional add-ins: You can easily change up the flavor of these bites in several ways. Some ideas include:
- shredded Cheddar, Monterey or Pepper Jack cheese
- cooked scrambled eggs
- cooked chopped bacon
- chopped spinach leaves or cilantro
Making Ahead & Storing Leftovers
PREP AHEAD OF TIME: This is a really quick recipe to whip up. If you want to make the sausage filling the day before and store it in the fridge, you can. You can even assemble them a couple of hours before baking. Help the dough stay closed by using a toothpick.
Keep them covered in the fridge and remove the toothpicks before baking.
LEFTOVERS: Store leftovers in the fridge. Warm them up in the microwave or in a toaster oven.
HOW TO FREEZE: These are great to freeze and have on hand for a quick breakfast or snack. To freeze them, let them cool completely after they are cooked. Freeze them on a baking sheet for 1-2 hours so they don’t freeze together.
Once they are frozen separately then place them in a covered, airtight container or a ziplock bag removing as much air from the bag as you can before closing it. Then store them in the freezer for up to 3 months.
REHEAT them in the microwave for 1-2 minutes or in the oven on low.
There really was so much flavor in these cream cheese sausage crescent rolls, and we can’t wait for you to try them. We think you’ll love them just as much as we did.
For more sausage recipes, check out:
- Sausage Stuffed Jalapenos
- Puff Pastry Sausage Rolls
- Cheesy Sausage Dip
- Tortellini Sausage Soup
- Italian Sausage and Penne
Sausage Cream Cheese Crescent Rolls Recipe
- 8 oz Pillsbury™ refrigerated crescent dough sheet
- ½ lb hot pork sausage
- ½ cup spicy jalapeño cream cheese spread
- Heat oven to 375°F.
- Cook sausage in a nonstick skillet over medium-high heat for 4-5 minutes until no longer pink; drain.
- Unroll dough and press into a 12×9-inch rectangle, firmly pressing any perforations to seal. Slice into 6 rows of 4 to make 24 squares.
- Place 1 rounded teaspoon of sausage on the center of each dough square. Top with 1 teaspoon of cream cheese.
- Bring 4 corners together, overlapping slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams.
- Place on an ungreased cookie and bake at 375 for 10-14 minutes or until golden brown. Serve warm.
Adapted from Food Lion.