These Sausage Cheese Crescent Rolls deliver warm, flaky pastry wrapped around savory sausage and melted cheese. They’re perfect for busy breakfasts or easy party appetizers. With minimal effort, these golden rolls offer pure comfort in every bite.
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Why You’ll Love This Sausage Cheese Crescent Rolls
- Effortless & quick: Just a few ingredients and minimal prep for satisfying results.
- Incredibly versatile: Easily customize the filling with different meats, cheeses, or veggies.
- Crowd-pleasing every time: The flaky pastry, sausage, and melty cheese combo wins over all ages.
- Perfect for any occasion: Works for brunch, game day, or holiday gatherings.
Ingredients & Tools
- 1 package (8 count) refrigerated crescent roll dough
- 1/2 pound breakfast sausage, casings removed if needed
- 1 cup shredded cheddar cheese
- 1/4 cup finely diced onion
- 1 large egg, for egg wash (optional)
- 1 tablespoon water, for egg wash
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley, for garnish
Tools: baking sheet, parchment paper, skillet, mixing bowl, pastry brush (optional)
Notes: Using good-quality sausage makes a difference. Don’t skip the egg wash for a glossy, golden finish.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 10 g |
| Fat: | 19 g |
| Carbs: | 16 g |
| Fiber: | 0 g |
Serves: 8 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Before You Start: Tips & Ingredient Notes
- Don’t let the dough get too warm. Keep the crescent roll dough in the fridge until you’re ready to use it. If it’s too soft, it can be tricky to separate and roll neatly.
- Cook the sausage thoroughly before filling. This step is crucial—you want the sausage fully cooked and crumbled, with no pink remaining. It ensures the rolls bake evenly and safely.
- Drain excess grease well. After browning the sausage, drain it on paper towels to remove extra fat. Too much grease can make the pastry soggy and prevent it from getting beautifully flaky.
- Customize your cheese blend. While cheddar is classic, feel free to mix in some mozzarella for extra stretch or pepper jack for a subtle kick. The cheese is your playground here.
- Work quickly once you unroll the dough. The dough triangles are easiest to handle when they’re still cool. If you notice them getting sticky, pop the baking sheet in the fridge for a few minutes before rolling.
How to Make Sausage Cheese Crescent Rolls
Step 1: Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This little step makes cleanup a breeze and helps prevent sticking. Then, grab your skillet and cook the breakfast sausage over medium heat, breaking it up with a spoon as it browns. You’ll know it’s ready when it’s fully cooked and no pink remains—this usually takes about 6–8 minutes.
Step 2: Transfer the cooked sausage to a bowl lined with paper towels to drain off any excess grease. Let it cool for a few minutes—you don’t want it piping hot when you mix in the cheese. Once it’s cooled slightly, stir in the shredded cheddar, diced onion, garlic powder, and black pepper. The mixture should be well-combined and evenly seasoned.
Step 3: Unroll the crescent dough and carefully separate it into 8 triangles along the perforated lines. Spoon about 2 tablespoons of the sausage and cheese mixture onto the wider end of each triangle. You want enough filling to be satisfying, but not so much that it spills out during rolling.
Step 4: Gently roll each triangle from the wide end toward the narrow point, tucking the filling in as you go. The dough should wrap snugly around the mixture. If you like, place the rolls seam-side down on the prepared baking sheet—this helps them hold their shape while baking.
Step 5: In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Using a pastry brush, lightly brush the tops of each roll. This step is optional, but it gives the rolls a beautiful golden sheen and a slightly crispier texture.
Step 6: Bake for 10–12 minutes, or until the rolls are puffed up and deeply golden brown. You might see some cheesy bits peeking out—that’s totally fine and honestly part of the charm. Let them cool on the baking sheet for a couple of minutes before serving; the filling will be very hot!
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Freeze baked rolls in a single layer, then transfer to a freezer bag for up to 2 months.
- Reviving: Reheat in a 350°F oven for 5–7 minutes (10–12 minutes from frozen) until warm and crisp.
Serving Suggestions
Complementary Dishes
- Fresh fruit salad — The bright, juicy sweetness of seasonal fruit provides a lovely contrast to the rich, savory rolls.
- Crispy hash browns — Adding these on the side turns your rolls into a full, hearty breakfast spread that’s perfect for weekend brunch.
- Simple green salad with a tangy vinaigrette — The freshness and acidity help balance the richness of the sausage and cheese beautifully.
Drinks
- Freshly squeezed orange juice — Its vibrant citrus notes cut through the richness and refresh your palate between bites.
- Hot coffee or tea — A warm, comforting beverage complements the cozy, savory flavors of the rolls perfectly.
- Sparkling water with lemon — The bubbles and hint of citrus offer a light, cleansing contrast that keeps everything feeling balanced.
Something Sweet
- Cinnamon rolls — If you’re going all out for brunch, following savory with sweet is a classic move that everyone adores.
- Fresh berry parfaits — Layers of yogurt, honey, and berries provide a light, refreshing finish that doesn’t feel too heavy.
- Mini muffins — Blueberry or banana nut muffins are a simple, handheld sweet treat that rounds out the meal nicely.
Top Mistakes to Avoid
- Overfilling the rolls. It’s tempting to pack in as much filling as possible, but too much can cause the dough to tear or the rolls to burst open while baking. A little goes a long way!
- Using hot sausage straight from the pan. If the filling is too warm, it can start to melt the dough prematurely, making it greasy and difficult to handle. Let it cool a bit first.
- Not sealing the rolls properly. Make sure the seam is on the bottom when you place them on the baking sheet. This helps them hold their shape and prevents unraveling in the oven.
- Overbaking. Keep a close eye during the last few minutes—the rolls can go from perfectly golden to overdone very quickly. You want them crisp and flaky, not dry.
Expert Tips
- Tip: For extra flavor, try browning the sausage with a pinch of fennel seeds or red pepper flakes. It adds a subtle depth and warmth that really elevates the filling.
- Tip: If you have time, chill the assembled rolls for 10–15 minutes before baking. This helps the dough firm up, resulting in a flakier, more defined texture.
- Tip: Mix a tablespoon of cream cheese into the sausage and cheese filling for an extra creamy, rich interior. It melts beautifully and adds a lovely tang.
- Tip: For a pretty finish, sprinkle the rolls with everything bagel seasoning or sesame seeds after the egg wash. It adds visual appeal and a nice little crunch.
- Tip: If you’re making these ahead, assemble the rolls and keep them covered in the fridge overnight. Just pop them in the oven in the morning—they bake up perfectly fresh.
FAQs
Can I use a different type of sausage?
Absolutely! While breakfast sausage is classic, you can experiment with Italian sausage for a herby twist, or even chorizo for some smoky heat. Just make sure to adjust seasoning if needed—some sausages are more heavily seasoned than others. If using a linked sausage, remove the casing before browning and crumbling.
Can I make these ahead of time?
Yes, and it’s a great time-saver. You can assemble the rolls completely, place them on the baking sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready, bake them straight from the fridge, adding a minute or two to the baking time if necessary.
How should I store leftovers?
Let any leftover rolls cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for 5–7 minutes until warm and crisp. Avoid the microwave if you can—it tends to make the pastry soft.
Can I freeze Sausage Cheese Crescent Rolls?
Definitely! After baking and cooling, place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. They’ll keep for up to 2 months. Reheat from frozen in a 375°F oven for 10–12 minutes until heated through and crispy.
My rolls didn’t puff up much—what went wrong?
This usually happens if the dough was overhandled or got too warm before baking. Try to work quickly and keep everything cool. Also, check your oven temperature with an oven thermometer—if it’s running low, the dough might not get the initial burst of heat it needs to rise properly.
Sausage Cheese Crescent Rolls
Make these easy Sausage Cheese Crescent Rolls for a quick breakfast or party appetizer. Flaky, cheesy, and ready in under 30 minutes. Get the recipe now!
Ingredients
For the rolls:
-
1 package refrigerated crescent roll dough (8 count)
-
1/2 pound breakfast sausage (casings removed if needed)
-
1 cup shredded cheddar cheese
-
1/4 cup finely diced onion
-
1 large egg (for egg wash (optional))
-
1 tablespoon water (for egg wash)
-
1/2 teaspoon garlic powder
-
1/4 teaspoon black pepper
-
1 tablespoon chopped fresh parsley (for garnish)
Instructions
-
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. Then, grab your skillet and cook the breakfast sausage over medium heat, breaking it up with a spoon as it browns. You’ll know it’s ready when it’s fully cooked and no pink remains—this usually takes about 6–8 minutes.01
-
Transfer the cooked sausage to a bowl lined with paper towels to drain off any excess grease. Let it cool for a few minutes—you don’t want it piping hot when you mix in the cheese. Once it’s cooled slightly, stir in the shredded cheddar, diced onion, garlic powder, and black pepper. The mixture should be well-combined and evenly seasoned.02
-
Unroll the crescent dough and carefully separate it into 8 triangles along the perforated lines. Spoon about 2 tablespoons of the sausage and cheese mixture onto the wider end of each triangle. You want enough filling to be satisfying, but not so much that it spills out during rolling.03
-
Gently roll each triangle from the wide end toward the narrow point, tucking the filling in as you go. The dough should wrap snugly around the mixture. If you like, place the rolls seam-side down on the prepared baking sheet—this helps them hold their shape while baking.04
-
In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Using a pastry brush, lightly brush the tops of each roll. This step is optional, but it gives the rolls a beautiful golden sheen and a slightly crispier texture.05
-
Bake for 10–12 minutes, or until the rolls are puffed up and deeply golden brown. You might see some cheesy bits peeking out—that’s totally fine and honestly part of the charm. Let them cool on the baking sheet for a couple of minutes before serving; the filling will be very hot!06
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