Sausage & Cheese Crescent Rolls, Makes 16 rolls, Ingredients:
- 2 cans refrigerated crescent roll dough (8 rolls each)
- 1/2 pound (225g) breakfast sausage (pork, turkey, or your choice)
- 1 cup shredded cheddar cheese (or mozzarella, or a blend)
- 4 oz (115g) cream cheese, softened
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon black pepper
- 1 egg (for optional egg wash)
- Chopped parsley or chives (optional, for garnish)
Instructions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cook the sausage:
In a skillet over medium heat, cook the sausage until browned and fully cooked. Drain any excess grease and let it cool slightly. - Make the filling:
In a bowl, mix the cooked sausage, shredded cheese, cream cheese, garlic powder, and black pepper until well combined. - Prepare the dough:
Unroll the crescent dough and separate it into individual triangles. - Fill the rolls:
Place about 1 tablespoon of the sausage mixture at the wide end of each triangle. Roll it up toward the point, sealing the filling inside. Place seam-side down on the baking sheet. - Optional – Add an egg wash:
Beat the egg and lightly brush it over each roll for a shiny, golden finish. - Bake:
Bake for 12–15 minutes, or until the rolls are golden brown and the cheese is bubbling. - Serve warm, optionally garnished with chopped herbs for a fresh touch.
Tips: Want it spicier? Add a pinch of crushed red pepper or use spicy sausage. These are great for freezing — just reheat in the oven or air fryer for best results. Serve with a side of marinara, mustard, or ranch for dipping.
