This Cheesy Sausage Crescent Roll Bake is the ultimate comforting casserole, perfect for a hearty breakfast, a satisfying brunch, or even a quick and easy weeknight dinner. It combines fluffy, golden-brown crescent roll dough with a savory, seasoned ground sausage and a generous amount of melted cheese, all baked together in one delectable dish. The beauty of this recipe lies in its simplicity and the delightful contrast of textures: the tender, flaky layers of the crescent rolls, the robust, flavorful sausage mixture, and the gooey, stretchy melted cheese. Each pull-apart portion offers a mouthful of savory goodness, making it an instant crowd-pleaser for all ages. It’s a versatile dish that can be easily adapted with different cheeses, seasonings, or even by adding vegetables, allowing for endless customization. This recipe guides you through creating a dish that is both visually appealing with its golden, puffed exterior and deeply satisfying from its rich, cheesy, meaty interior, proving that comfort food can be both effortless to prepare and incredibly delicious.
Ingredients:
For the Sausage Filling:
- Ground Breakfast Sausage: 1 lb (450g), mild or hot, crumbled. Pork sausage is traditional, but turkey or chicken sausage can be used for a leaner option.
- Yellow Onion: 1/2 medium, finely chopped (about 1/2 cup).
- Garlic: 2-3 cloves, minced.
- Dried Thyme: 1/2 teaspoon.
- Black Pepper: 1/2 teaspoon, freshly ground.
- Salt: 1/4 teaspoon, or to taste (be mindful of sausage and cheese saltiness).
- Red Pepper Flakes: 1/4 teaspoon (optional, for a little heat).
For the Cheese and Binding:
- Cream Cheese: 4 oz (half a block), softened at room temperature. This adds creaminess and binds the sausage mixture.
- Shredded Cheddar Cheese: 1.5 cups (about 6 oz / 170g), sharp or mild, divided. Other good melting cheeses like Monterey Jack, Colby, or a Mexican blend can also be used.
- Large Egg: 1, beaten. Helps bind the filling and adds richness.
- Milk: 1/4 cup (60ml), whole milk preferred.
For the Crescent Roll Dough:
- Refrigerated Crescent Roll Dough: 2 (8-ounce) cans (such as Pillsbury Crescent Rolls), 8 rolls per can.
For Topping (Optional):
- Melted Butter: 1-2 tablespoons (for brushing the top before baking for extra goldenness).
- Sesame Seeds or Poppy Seeds: 1 teaspoon (for sprinkling on top for added texture).
- Additional Shredded Cheese: 1/2 cup (for sprinkling on top during the last 10-15 minutes of baking).
Instructions:
Part 1: Prepare the Sausage Filling
- Brown Sausage: In a large skillet, cook the crumbled ground breakfast sausage over medium-high heat, breaking it up with a spoon, until it’s fully browned and cooked through. Drain off any excess grease thoroughly.
- Sauté Aromatics: Add the finely chopped yellow onion to the skillet with the cooked sausage. Cook for 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add Garlic and Seasonings: Stir in the minced garlic, dried thyme, black pepper, salt (start with a small amount and adjust later), and red pepper flakes (if using). Cook for 1 minute more until the garlic is fragrant.
- Incorporate Cream Cheese: Reduce the heat to low. Add the softened cream cheese to the sausage mixture. Stir continuously until the cream cheese is completely melted and smoothly incorporated into the sausage, creating a creamy consistency.
- Add Egg and Milk: Remove the skillet from the heat. Stir in the beaten egg and milk. Mix well until everything is combined. This mixture will be the savory filling for your crescent rolls. Set aside to cool slightly.
Part 2: Prepare the Crescent Rolls
- Preheat Oven & Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a similar sized casserole dish.
- Unroll Crescent Dough: Open one can of refrigerated crescent roll dough. Unroll it and separate the dough into individual triangles.
- Assemble Rolls: For each roll, place a heaping tablespoon (or two) of the sausage and cream cheese mixture onto the wide end of a crescent roll triangle.
- Add Cheese: Sprinkle about 1 tablespoon of the shredded cheddar cheese over the sausage filling.
- Roll Up: Starting from the wide end, carefully roll up the crescent dough towards the pointed end, forming a crescent roll. Pinch the seams if necessary to keep the filling enclosed.
- Arrange in Dish: Place the assembled crescent rolls seam-side down in the prepared baking dish. You can arrange them in rows or a pattern, fitting them snugly but not too tightly. Repeat with the second can of crescent roll dough and the remaining filling.
Part 3: Bake the Casserole
- Optional Topping (Initial): If desired, brush the tops of the crescent rolls with melted butter and sprinkle with sesame or poppy seeds.
- Bake: Place the baking dish in the preheated oven. Bake for 18-22 minutes, or until the crescent rolls are puffed, golden brown, and cooked through.
- Add More Cheese (Optional): If you desire an extra cheesy top (as seen in the image), sprinkle the remaining 1/2 cup of shredded cheddar cheese over the crescent rolls during the last 10-15 minutes of baking. Continue baking until the cheese is melted and bubbly.
- Rest and Serve: Once baked, remove the casserole from the oven. Let it rest for 5 minutes before serving. This allows the cheese to set slightly and the internal filling to cool down to a more manageable temperature.
Tips for Success & Variations:
- Draining Grease: It’s crucial to drain the grease from the sausage thoroughly after browning. Too much grease can make the filling oily and the crescent rolls soggy.
- Softened Cream Cheese: Ensure the cream cheese is at room temperature. This makes it much easier to incorporate smoothly into the sausage mixture, preventing lumps.
- Cooling the Filling: Allowing the sausage filling to cool slightly before adding it to the crescent rolls can make it easier to handle and prevent the dough from getting too warm and sticky.
- Cheese Choices: Experiment with different cheeses! Pepper Jack for a spicy kick, Provolone for a milder melt, or a blend of your favorites.
- Adding Vegetables:
- Bell Peppers: Finely dice and sauté bell peppers (red or green) with the onion for added flavor and color.
- Spinach: Add a handful of thawed, squeezed-dry frozen spinach or fresh baby spinach (sautéed) to the sausage mixture.
- Herb Variations: Instead of or in addition to thyme, consider adding dried sage, oregano, or a touch of rosemary to the sausage.
- Spice Level: Adjust the red pepper flakes to your desired level of heat, or omit them entirely for a milder dish. For more heat, add a dash of hot sauce to the filling.
- Breakfast Gravy Option: For a truly indulgent breakfast, serve these crescent rolls with a side of homemade sausage gravy.
- Make Ahead: You can prepare the sausage filling a day in advance and store it in an airtight container in the refrigerator. Assemble the rolls just before baking. This dish is best baked fresh, as the crescent rolls can become less flaky when made too far in advance.
- Serving Suggestions: Serve hot alongside scrambled eggs, fresh fruit, or a simple green salad for a complete meal.
- Leftovers: Store any leftover crescent rolls in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or a toaster oven to restore some crispiness.
This Cheesy Sausage Crescent Roll Bake is guaranteed to become a favorite for its ease, versatility, and irresistible flavor!