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.
Servings: 24
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 the dough and press it 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 in the center of each dough square. Top with 1 teaspoon of cream cheese.
- Bring the 4 corners together, overlapping slightly in the center at the top of each bundle. Twist and pinch to seal, leaving small gaps between seams.
- Place on an ungreased cookie sheet and bake at 375 for 10 to14 minutes, or until golden brown. Serve warm.
Notes
Recipe Tips.
- Break up the sausage finely. Smaller crumbles make it easier to portion the filling into each square.
- Using a pizza cutter can make cutting the dough into 24 squares faster and more even.
- Pinch the dough together at the top so the bundles hold their shape while baking.
- Letting the filling cool slightly makes it easier to handle and helps avoid putting very hot filling onto the dough.
- Start checking near the 10-minute mark, since ovens can vary. Bake until the dough is golden brown.
- Make-ahead tip: Cook and drain the sausage up to a day ahead, then refrigerate it in a covered container. Assemble and bake when you are ready to serve.
Nutrition
Calories: 73kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 156mg | Potassium: 23mg | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.2mg