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READY IN 50 mins

Sausage Crescent Rolls

Read Reviews (179)

"Spicy seasoned sausage mixed with cream cheese and wrapped in crescent rolls. For a different variation, add thin slices of pepperoni on the bottom of crescent roll before the sausage mixture and shred cheddar on top of sausage; roll pastry over." — Andy

Ingredients Edit and Save

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Original recipe makes 20 servings Change Servings

1 pound fresh, ground spicy pork sausage
1 (8 ounce) package cream cheese
2 (8 ounce) packages refrigerated crescent rolls

1 egg white, lightly beaten
1 tablespoon poppy seeds

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely.
Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Brush with egg white and sprinkle with poppy seeds.
Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.

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PREP 25 mins
COOK 20 mins
READY IN 50 mins

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Reviews More Reviews

Most Helpful Positive Review

Dec 31, 2005

Very good! Instead of making as directed, I cut small squares from the crescent dough and made cups in a small muffin tin. I then put filling in and baked them. Nice individual appetizers and my boys loved them!

—DKPETERS

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Most Helpful Critical Review

Nov 11, 2011

too rich, try regular cheese next time and slice the sausage instead of ground

—Snoopy

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228 Ratings

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Oct 11, 2008

I enjoyed this recipe. Brought it to work this morning for a treat and they loved it. I prefer more seasoning, so I added crushed red pepper and black pepper, also a little onion powder. I will experiment more in the future with additional cheeses. This is a keeper! Update 10/08: I have made this recipe countless times since my first review, the folks at work absolutely loved it everytime. It didn't last 10 minutes once I hit the door. I use Hot sausage and add a bit of red pepper flakes, I've even done a version with cheese. Always tastes great. So many options you can do. Great recipe!!

—Daschie

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Nov 20, 2007

I make these as "Sausage Puffs" in mini-muffin cups with chunks of the crescent rolls (reduced fat) on the bottom as others suggested, and they are wonderful for appetizers! They would be specially for a brunch or super bowl-type event. Now I make these with 2 tblsp onion and 1 tblsp garlic added while cooking the sausage (you could add other veggies like diced green pepper, mushrooms...), then mix with 1 pkg lite cream cheese, 1 beaten egg and 1/2 cup stove top mix (I like the Savory Herbs variety). After covering the bottom of the cups with red. fat crescent rolls, spoon a 1-2 inch scoop of sausage/cheese mixture on top, then bake 12 minutes (don't forget the cooking spray!). You can try different kinds of sausage or flavored cream cheese for different spins as well. I usually use the reduced fat sausage as well, and I'm sure it would work with ground turkey sausage. I love these so will try the actual rolls as the recipe describes soon - I know the taste is great but will be curious to try it in a different format! Thanks for the great recipe!

—Carey

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Jan 02, 2007

I made these for Christmas brunch, and my uncle (who is a chef) said they were the best thing on the buffet. They taste really yummy with Jimmy Dean's Hot Sausage... just make sure you pinch the cresent together at the pre cut seams so they don't tear apart.

—Megh

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Sep 10, 2006

Took this to a poker party and it was gobbled up FAST! I used turkey sausage and reduced-fat cream cheese to lower the fat content and taste was NOT compromised! YUM!

—QUINLANQ

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Mar 16, 2007

Loved it. I used 2 hot sausages and 1 mild, so it was about 3/4 of a lb. I sauteed one small onion, threw the sausage in, seasoned with some basil, oregano, cayenne, and garlic powder. I ended up using 3/4 of the container of cream cheese. I didn't bother to brush the egg white on the crescent dough. This recipe was super easy & super good. I would make this anytime for an easy breakfast and it goes really well with scrambled eggs and toast.

—sdstephanie

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Jan 28, 2012

Great recipe! They're perfect for a quick appetizer or snack. They even make for a nice side dish for eggs at breakfast which is why I made them. I swear you could put just about anything in a Pillsbury Crescent Roll and it'll turn out great. I cut the recipe in half and used breakfast sausage adding in a little finely chopped onion. I opted out of the the poppy seeds since I was serving this with scrambled eggs and a side of OJ! Very simple and really tasty!

—Jillian

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Nutrition

Calories
225 kcal
11%

Carbohydrates
9.4 g
3%

Cholesterol
28 mg
9%

Fat
18 g
28%

Fiber
0 g
< 1%

Protein
5.4 g
11%

Sodium
363 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sausage Crescent Rolls

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 225
Calories from Fat: 162

% Daily Value *
Total Fat 18g 28 %
Saturated Fat 7g 35 %
Cholesterol 28mg 9 %
Sodium 363mg 15 %
** Potassium 65mg 2 %
Total Carbohydrates 9.4g 3 %
Dietary Fiber 0g < 1 %
Protein 5.4g 11 %
** Sugars 1.7g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 2 %
Iron 10 %
** Thiamin 13 %
** Niacin 6 %
** Vitamin B6 4 %
** Magnesium 2 %
** Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.