Sausage Cream Cheese Crescents are buttery, flaky, and loaded with savory sausage and melty cheese. They’re perfect for breakfast, brunch, potlucks, or game-day snacks.

Here’s the go-to recipe — quick, satisfying, and nearly impossible to mess up.

🧀 Sausage Cream Cheese Crescents

🕒 Ready in 30 minutes

🍽️ Makes 16 crescents (1 batch)

🔥 Bake at 375°F / 190°C

🧂 Ingredients

1 lb (450 g) breakfast sausage (pork, turkey, or spicy — your choice)
1 (8 oz / 225 g) block cream cheese, softened
2 tubes (8 oz each) refrigerated crescent roll dough
Optional: ¼ tsp garlic powder, ¼ tsp onion powder, or a pinch of black pepper
Optional topping: 1 egg, beaten (for egg wash) + sesame or poppy seeds

🔪 Instructions

1. Cook the sausage

In a skillet over medium heat, crumble and cook sausage until browned and fully cooked. Drain excess grease.

2. Mix with cream cheese

In a bowl, combine hot sausage with softened cream cheese until fully blended. Add seasoning if desired.

Tip: If the cream cheese is too firm, microwave it for 10–15 seconds to soften.

3. Prepare crescent dough

Preheat oven to 375°F (190°C).
Unroll crescent dough and separate into triangles.
Place 1–1½ tablespoons of filling on the wide end of each triangle.

4. Roll them up

Roll up the crescents from the wide end to the tip.
Place on a parchment-lined or lightly greased baking sheet, point side down.

5. Optional: Brush tops

For golden tops, brush with beaten egg and sprinkle with sesame, poppy seeds, or cracked pepper.

6. Bake

Bake for 12–15 minutes, or until golden brown and flaky.

7. Serve warm!

Great as-is, or serve with honey mustard, ranch, or spicy dipping sauces.

🔁 Variations

Spicy kick: Use hot sausage + add chopped jalapeños.
Veggie version: Use sautéed mushrooms/spinach + cream cheese instead of sausage.
Cheese boost: Add a handful of shredded cheddar, pepper jack, or Swiss to the filling.

🧊 Make Ahead & Storage

Refrigerate: Store cooked crescents in the fridge up to 3 days.
Freeze: Freeze baked crescents up to 1 month. Reheat in oven (350°F for 8–10 min).
Unbaked freezing: Assemble, freeze unbaked crescents on a tray, then bag. Bake from frozen (add 5–6 extra min).

Would you like:

a party tray version (baked as pull-apart bites),
a low-carb or keto-friendly version,
or a make-ahead breakfast casserole using this filling?

Let me know how you’re planning to serve them!