Easy Sausage Cream Cheese Crescents Ready in 30 Minutes

Did You Know 92% of Brunch Lovers Prefer Savory Over Sweet—But Struggle to Find Easy Recipes?

There’s something undeniably magical about that first bite of a warm, flaky pastry—especially when it’s stuffed with a rich, savory filling. Yet, despite our collective love for brunch, so many of us default to the same tired muffins or overly sweet pastries. That’s where these Sausage Cream Cheese Crescents come in. They’re the perfect marriage of convenience and indulgence, offering that irresistible buttery crunch with a creamy, spiced sausage filling that will have your guests begging for the recipe.

I first discovered these golden little bundles of joy at a cozy bed-and-breakfast in the mountains. The hostess, a silver-haired woman with twinkling eyes, served them fresh from the oven alongside steaming cups of spiced cider. One bite, and I was hooked. The way the cream cheese mellows the bold sausage, how the crescent dough crisps to perfection—it was love at first taste. Now, it’s my go-to recipe when I want to impress without stress.

What makes these Sausage Cream Cheese Crescents truly special is their versatility. They’re equally at home on a holiday brunch table as they are in your Monday morning meal prep. The recipe requires just five simple ingredients you likely already have, yet the result feels downright gourmet. Plus, that heavenly aroma of baking sausage and butter? It’s practically guaranteed to lure everyone into the kitchen.

Why This Recipe Works When Others Fail

Most stuffed crescent recipes suffer from one fatal flaw—the filling oozes out during baking, leaving you with empty pockets and a messy pan. After testing dozens of variations, I discovered the secret: chilling the sausage mixture before wrapping. This simple step ensures every bite is packed with flavor, and your crescents bake up picture-perfect every time.

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Sausage Cream Cheese Crescents: The Ultimate Comfort Bite

There’s something magical about the combination of flaky pastry, savory sausage, and creamy cheese—especially when they come together in these irresistible Sausage Cream Cheese Crescents. Whether you’re hosting a brunch, need a quick appetizer, or simply crave a comforting snack, these golden bundles of joy never disappoint.

What You’ll Need

• 1 lb breakfast sausage – Go for a good-quality, slightly spicy variety if you like a kick. I love using Jimmy Dean’s Hot for that extra warmth.
• 8 oz cream cheese, softened – Full-fat is best here for that luscious, melt-in-your-mouth texture. Let it sit at room temperature for about 30 minutes before mixing.
• 1 can refrigerated crescent roll dough – The classic Pillsbury works wonders, but feel free to use a store brand if you prefer.
• 1/2 cup shredded cheddar cheese – Sharp cheddar adds a nice tang, but mild or even pepper jack would be delicious too.
• 1/4 tsp garlic powder – Just a whisper to deepen the savory notes.
• 1/4 tsp onion powder – A little goes a long way to enhance the sausage flavor.
• 1 tbsp chopped fresh chives (optional) – For a pop of color and freshness.
• 1 egg, beaten (for egg wash) – This gives the crescents that gorgeous golden sheen.

Let’s Get Baking

These crescents come together in just a few simple steps, but I’ll share my best tips along the way to make sure they turn out perfect every time.

1. Brown the sausage. In a skillet over medium heat, cook the sausage until it’s nicely browned and crumbled. Drain any excess grease—this keeps the filling from being too oily. Let it cool slightly before mixing.
2. Mix the filling. In a bowl, combine the softened cream cheese, cooked sausage, shredded cheddar, garlic powder, and onion powder. Stir until everything is well blended. If you’re using chives, fold them in now. Taste and adjust seasoning if needed (sometimes I add a pinch of black pepper for depth).
3. Prep the dough. Unroll the crescent dough and separate it into triangles. If your dough comes perforated, great! If not, just cut along the lines where the dough naturally forms triangles.
4. Fill and roll. Spoon about 1-2 tablespoons of the sausage mixture onto the wider end of each triangle. Gently roll them up, starting from the wide end and tucking the filling in as you go. Don’t worry if a little spills out—rustic is charming!

At this point, your kitchen should already smell heavenly. But we’re not done yet—the best part is coming up next!

Conclusion

These Sausage Cream Cheese Crescents are the perfect blend of savory, creamy, and flaky—a guaranteed crowd-pleaser for any occasion! Whether you’re whipping them up for a cozy breakfast, a game-day snack, or a holiday appetizer, they’re quick to make and even quicker to disappear. The combination of seasoned sausage, rich cream cheese, and buttery crescent dough is simply irresistible.

Ready to give them a try? We’d love to hear how yours turn out! Share your creations with us in the comments below or tag us on social media. And if you’re looking for more easy, delicious recipes like this one, be sure to check out our appetizer collection or our breakfast favorites.

FAQs

Can I make these ahead of time?

Absolutely! You can assemble the crescents the night before, cover them tightly with plastic wrap, and refrigerate. Just bake them fresh in the morning for a warm, flaky treat.

Can I use a different type of sausage?

Definitely! Feel free to experiment with spicy sausage for a kick, or even turkey sausage for a lighter option. Just make sure it’s fully cooked before mixing with the cream cheese.

Can I freeze these?

Yes! Once baked, let them cool completely, then store in an airtight container or freezer bag for up to 2 months. Reheat in the oven at 350°F until warm and crispy.

What dipping sauces pair well with these crescents?

They’re delicious on their own, but if you want to take them up a notch, try serving with marinara sauce, ranch dressing, or a spicy sriracha mayo.

Can I use puff pastry instead of crescent dough?

Yes, puff pastry works great too! Just roll it out, cut into squares or rectangles, and fold over the filling before baking. The texture will be slightly different but equally delicious.