Sausage Cream Cheese Crescent Rolls
These quick and easy Sausage Cream Cheese Crescent Rolls are the perfect party appetizer. Filled with savory sausage and a creamy cheese filling, they are sure to be a hit with everyone.
Servings: 6 dozen (about)
Equipment
- baking sheet
- parchment paper
- skillet
- Mixing bowl
- spatula
Ingredients
- 1 pound bulk pork sausage (regular or spicy)
- ½ cup diced red bell pepper
- 1 8 ounce package of cream cheese
- 2 8 ounce tubes crescent rolls
- 1 cup shredded cheese
- salt and pepper, to taste
- sliced green onion and diced tomatoes, for serving (optional)
Instructions
- In a cast iron skillet or large skillet, crumble the raw sausage and cook it over medium-high. Keep breaking the sausage up as it cooks. You want very small crumbles so it will roll up in the crescent dough nicely. Cook until it is no longer pink, about 7 minutes then add in the diced red pepper and cook until the pepper is tender, about another 2 – 3 minutes. Once the sausage is cooked, drain off the excess fat. This is important to do so that the extra liquid doesn’t make your rolls soggy.
- Add the cooked sausage back into the skillet and add in the cream cheese, stir until everything is thoroughly blended. Remove from heat and set aside to cool a bit while you prepare the crescent dough.
- Line your baking sheet with parchment paper or a silicone mat. Open one of the refrigerated crescent roll dough tubes. Unroll the crescent rolls and seal the perforations with your fingers. Spoon only HALF of the sausage and cream cheese mixture onto the dough, spreading all over keeping a ½ inch margin on all sides of the dough. Repeat this step with the other tube of crescent rolls and the rest of the cream cheese sausage mixture
- Carefully, start to roll up the dough, jelly roll style and pinch the seam to seal. Make sure the seam side is down. Repeat this process for the second crescent dough. Place back on the prepared baking sheet and the sausage roll logs into the refrigerator for 20 – 30 minutes or in the freezer for about 10 minutes to firm up. This will help in cutting the logs into slices easier.
- Preheat the oven to 350 degrees. Carefully cut the log into 8 to 10 slices (depending on how thick you want them) and arrange them on prepared baking sheets (either lined with parchment paper or silicone mats). Place in the oven and back until they are golden brown 15 – 18 minutes.
- Remove from the oven and serve while warm. Serve the sausage cream cheese crescents with sliced green onions and diced tomatoes, if desired.
Notes
Note: See blog post for tips and more.