sausage cream cheese crescent recipe
The Best sausage cream cheese crescent recipe
I love this recipe because it’s so versatile. You can make it for a casual weeknight dinner or a make-ahead meal that reheats beautifully. It’s also a great way to use up leftover crescent dough, which is always a win in my household. Plus, the cheese and sausage give it a little protein boost, so it’s not just a sweet treat—it’s a balanced meal. And honestly, it’s one of those recipes that feels like a little treat without the guilt, which is always a win.
Sausage Cream Cheese Crescents
A flaky, cheesy twist on classic crescent rolls, infused with savory sausage flavor. Perfect for breakfast, brunch, or a quick snack.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup warm milk
- 1 large egg
- 1 tbsp olive oil
- 1 lb cooked sausage (Italian or breakfast sausage)
- 1/2 cup cream cheese, softened
- 1 tbsp chopped fresh parsley
- 1 tsp garlic powder
👨🍳Directions
-
1
In a bowl, dissolve yeast in warm milk. Let sit for 5 minutes until foamy. -
2
Whisk flour and salt in a large bowl. Add the yeast mixture, egg, and olive oil. Mix until a soft dough forms. -
3
Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour, or until doubled in size. -
4
Preheat oven to 375°F. Roll the dough into a rectangle about 1/4-inch thick. Spread the cream cheese mixture evenly over the dough. -
5
Roll the dough tightly into a log, then slice into 1-inch crescents. Place on a baking sheet, seam-side down. -
6
Bake for 15 minutes at 375°F until golden brown. Serve warm.
🔧Equipment
- Mixing bowl
- Rolling pin
- Cutting board
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Sausage Cream Cheese Crescents Works
❓ Frequently Asked Questions About Sausage Cream Cheese Crescents
How do I adjust the recipe for dietary restrictions?
You can replace the cream cheese with dairy-free alternatives like vegan cream cheese or homemade cashew cream for a dairy-free version. For gluten-free, ensure your crescent dough is certified gluten-free, or substitute with store-bought gluten-free puff pastry. If you’re avoiding nuts, stick with the original ingredients—they’re naturally nut-free.
What if my crescent dough doesn’t roll out evenly?
If the dough feels too stiff, lightly flour your hands and rolling surface before shaping. For uneven rolls, cut the dough into smaller pieces and roll each one separately until consistent. If the dough is too soft, chill it for 10–15 minutes before rolling to firm it up.
Can I make the sausage cream cheese crescents ahead of time?
Yes, assemble the crescents and refrigerate them for up to 24 hours before baking. Store any leftover filling separately in an airtight container in the fridge for up to 3 days. Bake from frozen if needed—add 2–3 minutes to the baking time and reduce oven temperature by 150°F.
How do I prevent the crescents from spreading while baking?
Preheat your oven to 375°F (190°C) and line your baking sheet with parchment paper to avoid sticking. Press the crescents gently with a fork or your fingers to flatten slightly before baking. Bake on the middle rack for 12–15 minutes until lightly golden and crisp.
What can I use instead of the store-bought sausage filling?
For a homemade version, mix cooked ground sausage (or Italian sausage) with 1/2 cup finely diced bell peppers, 1/4 cup finely chopped onions, 1 tablespoon Worcestershire sauce, and 1 teaspoon garlic powder. Season with salt, pepper, and a pinch of red pepper flakes. Let it cool before filling the crescents.
