The Sausage and Cheese Crescent Ring is a visually striking and irresistibly delicious dish that combines the flaky goodness of crescent roll dough with the rich, savory flavors of sausage and melted cheese.
Perfect as an appetizer, brunch centerpiece, or even a game day snack, this ring-shaped creation is as fun to make as it is to eat. With its golden-brown crust and warm, cheesy filling, it’s guaranteed to be a hit at any gathering. The best part? It’s incredibly simple to prepare and requires only a few ingredients. Whether you’re an experienced cook or just starting out, this recipe is your ticket to impressing family and friends with minimal effort.
Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1 pound ground breakfast sausage (pork or turkey, as preferred)
- 1 ½ cups shredded cheddar cheese (or a cheese blend)
- ½ cup cream cheese, softened
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 egg, beaten (for egg wash)
- 1 tablespoon sesame seeds or poppy seeds (optional topping)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large skillet over medium heat, cook the ground sausage until it is completely browned and cooked through. Break the meat into crumbles as it cooks. Drain excess grease if necessary.
- Once cooked, reduce heat to low and add the softened cream cheese to the skillet. Stir until the cream cheese is fully melted and blended with the sausage.
- Add in the shredded cheddar cheese, garlic powder, and black pepper. Stir everything together until well combined. Remove the skillet from heat and set the mixture aside to cool slightly.
- Unroll the crescent dough and separate it into triangles. On the parchment-lined baking sheet, arrange the triangles in a circle with the short edges overlapping in the center to form a star-like shape. The pointed ends should face outward, forming the outer edge of the ring.
- Spoon the sausage and cheese mixture evenly around the inner ring of dough, covering the base where the triangles overlap.
- Carefully fold the pointed ends of the dough triangles over the filling and tuck them under the center ring to secure the shape. Some filling will still be visible—that’s okay.
- Brush the top of the dough with the beaten egg to help it turn golden and shiny during baking. Sprinkle sesame or poppy seeds over the top if using.
- Bake in the preheated oven for 20 to 25 minutes, or until the crescent dough is puffed up and golden brown all around.
- Remove the ring from the oven and let it rest for 5 minutes before transferring it to a serving platter.
- Garnish with chopped fresh parsley if desired, then slice into wedges and serve warm.