Southern 3-Ingredient Sausage Cream Cheese Crescents
Buttery crescent rolls filled with savory breakfast sausage and creamy cheese make an easy three-ingredient appetizer that's perfect for breakfast, brunch, or entertaining.
Ingredients
- 1 pound ground pork breakfast sausage mild or hot
- 1 8-ounce package full-fat cream cheese, softened
- 2 8-ounce cans refrigerated crescent roll dough, 16 triangles total
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Cook the breakfast sausage in a large skillet over medium heat for eight to ten minutes, breaking it into small crumbles, until browned and cooked to 160°F.
- Drain the excess grease and let the sausage cool for five minutes.
- Add the softened cream cheese to the sausage and stir until thoroughly combined.
- Unroll the crescent dough and separate it into 16 triangles.
- Place approximately two tablespoons of sausage filling near the wide end of each triangle.
- Roll each triangle toward the pointed end, gently securing the filling inside.
- Arrange the crescents on the prepared baking sheets, pointed side down, about two inches apart.
- Bake for 12 to 16 minutes, until golden brown and fully cooked through.
- Allow the crescents to cool for five minutes before serving.
Notes
- Drain the cooked sausage thoroughly to prevent greasy filling.
- Use softened cream cheese for easier mixing.
- Keep the crescent dough refrigerated until you're ready to use it.
- Avoid overfilling the rolls to help prevent the dough from opening.
- Refrigerate leftovers for up to four days and reheat until the centers reach 165°F.
- Use softened cream cheese for easier mixing.
- Keep the crescent dough refrigerated until you're ready to use it.
- Avoid overfilling the rolls to help prevent the dough from opening.
- Refrigerate leftovers for up to four days and reheat until the centers reach 165°F.