Sausage Cream Cheese Crescent Rolls Recipe

Sausage cream cheese crescent rolls on a white platter.

4.91 from 21 votes

Sausage Cream Cheese Crescent Rolls Recipe

Sausage Cream Cheese Crescent Rolls are flaky and savory with crescent dough, hot pork sausage, and spicy jalapeño cream cheese.

Prep Time5

Cook Time13

Total Time18

Course: Appetizer, Breakfast, Snack

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

8 ounces Pillsbury™ refrigerated crescent dough sheet
½ pound hot pork sausage
½ cup spicy jalapeño cream cheese spread

Instructions

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 12x9-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.

Notes

Recipe Tips.

Drain the cooked sausage well so the crescent dough does not become greasy.
Press any perforations firmly so the dough stays together when cut and filled.
Cut the dough into 24 even squares so the bites bake evenly.
Pinch and twist the corners well to help keep the filling inside as they bake.
Make-ahead tip: cook the sausage ahead of time and refrigerate it, then assemble and bake the crescent rolls right before serving.

Store. Refrigerate leftovers in an airtight container for up to 3 days. Warm in the oven or air fryer at 325°F until heated through and crisp.

Freeze. Freeze baked crescent rolls in a freezer-safe container for up to 2 months. These are best served warm while the crescent dough is flaky, and the filling is creamy.

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