These Savory Sausage and Cheese Crescent Rolls are an absolute delight, offering a perfect blend of flaky, golden pastry with a rich, savory, and cheesy filling. Imagine a warm, buttery crescent roll, baked to a beautiful golden-brown, encasing a hearty mixture of seasoned ground sausage and melted cheese. They are incredibly versatile – ideal for a quick and satisfying breakfast, a delightful brunch item, a crowd-pleasing appetizer for parties, or even a light lunch. The convenience of using refrigerated crescent roll dough makes this recipe surprisingly easy to execute, yet the result tastes like something from a gourmet bakery.
The beauty of this dish lies in its simplicity and the contrasting textures: the soft, tender interior of the crescent dough against the satisfying bite of the sausage, all bound together by gooey, melted cheese. The seasoned sausage provides a burst of flavor, while the cheese adds a creamy richness that perfectly complements the meat. Furthermore, this recipe is highly adaptable. You can customize the sausage seasoning to your liking, experiment with different types of cheese, or even add finely diced vegetables like bell peppers or onions to the filling for added complexity and nutrition.
Preparing these crescent rolls is also a fun and engaging process. From browning the sausage to wrapping the delicious filling in the dough, each step is straightforward and rewarding. They can be prepared ahead of time and baked just before serving, making them an excellent option for entertaining or busy mornings. The aroma that fills your kitchen as these bake is truly irresistible, promising a comforting and delicious experience. Get ready to impress your family and friends with these irresistible savory pastries that are sure to become a new favorite!
Ingredients:
- For the Filling:
- 1 pound ground breakfast sausage (mild or spicy, according to preference)
- 1/2 cup finely chopped onion (about 1 small onion)
- 1 clove garlic, minced (optional, but highly recommended for flavor)
- 1/2 teaspoon dried Italian seasoning (or a mix of dried thyme, oregano, and basil)
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional, for a little heat)
- 1 cup shredded cheese (Cheddar, Monterey Jack, Colby Jack, or a mix that melts well)
- 2 ounces cream cheese, softened (about 1/4 of a standard block, optional, for creaminess)
- 2 tablespoons chopped fresh parsley or chives (for freshness and color, optional)
- For the Dough:
- 2 (8-ounce) cans refrigerated crescent roll dough (such as Pillsbury Crescent Rolls)
- For the Egg Wash (for golden finish):
- 1 large egg
- 1 tablespoon water or milk
Instructions:
- Prepare the Sausage Filling:
- In a large skillet, brown the ground sausage over medium heat, breaking it up with a spoon as it cooks. Cook until no longer pink, about 8-10 minutes.
- If the sausage renders a lot of fat, carefully drain off most of it, leaving just a tablespoon or two in the pan for flavor.
- Add the finely chopped onion to the skillet with the cooked sausage. Sauté for 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add the minced garlic (if using), dried Italian seasoning, black pepper, and red pepper flakes (if using). Cook for another minute, stirring constantly, until fragrant.
- Remove the skillet from the heat. Stir in the shredded cheese and the softened cream cheese (if using) until melted and well combined with the hot sausage mixture. The residual heat from the sausage will help melt the cheese.
- Stir in the fresh parsley or chives (if using). Taste the filling and adjust seasonings if necessary. Set the filling aside to cool slightly while you prepare the crescent dough. This prevents the dough from tearing and makes it easier to handle.
- Preheat Oven and Prepare Baking Sheet:
- Preheat your oven to 375°F (190°C).
- Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes for easier cleanup.
- Prepare the Crescent Rolls:
- Carefully unroll each can of refrigerated crescent roll dough onto a clean work surface. The dough will typically be in triangles, separated by perforations.
- For each crescent roll, gently separate a triangle of dough. If using the large crescent rolls (like the Pillsbury Grands! Crescent Dough Sheets), you might need to cut them into smaller triangles or squares, depending on the size of roll you desire and the amount of filling each can hold. For standard crescent rolls, use them as is.
- Assemble the Crescent Rolls:
- Place a tablespoon or two of the cooled sausage and cheese filling onto the wider end of each crescent roll triangle. Do not overfill, or the filling might ooze out during baking.
- Starting from the wide end, carefully roll up each crescent triangle towards the pointed end. The goal is to enclose the filling completely.
- Gently curve the ends of the rolled crescent inward to form the classic crescent shape.
- Place the assembled crescent rolls onto the prepared baking sheet, leaving about an inch or two of space between each roll to allow for even baking and expansion.
- Apply Egg Wash (for Golden Shine):
- In a small bowl, whisk together the egg and water (or milk) until well combined. This is your egg wash.
- Using a pastry brush, gently brush the top and sides of each crescent roll with the egg wash. This will give them a beautiful golden-brown, glossy finish.
- Bake the Crescent Rolls:
- Place the baking sheet in the preheated oven.
- Bake for 12-18 minutes, or until the crescent rolls are puffed up, golden brown, and the filling is hot and bubbly. Baking time can vary depending on your oven and the size of your rolls, so keep an eye on them.
- Serve:
- Once baked, remove the crescent rolls from the oven.
- Let them cool on the baking sheet for a few minutes before transferring them to a serving platter. This allows the filling to set slightly and prevents burns.
- Serve warm.
Tips for Success:
- Cool the Filling: Ensure the sausage filling has cooled down a bit before adding it to the crescent dough. Hot filling can make the dough difficult to handle and might even start cooking it prematurely.
- Don’t Overfill: A common mistake is overfilling the crescent rolls, which can lead to bursting during baking. Start with a smaller amount and adjust as needed.
- Seal Properly: Make sure the filling is fully enclosed by the dough to prevent leaks. Pinch the seams if necessary.
- Vary the Cheese: Experiment with different cheeses like Pepper Jack for a spicy kick, Provolone for a milder flavor, or Swiss for a nutty note.
- Add Vegetables: Finely diced bell peppers, sautéed mushrooms, or spinach (squeezed dry) can be added to the sausage mixture for extra flavor and nutrients.
- Make Ahead: You can prepare the sausage filling a day or two in advance and store it in the refrigerator. Assemble and bake the rolls just before serving. You can also assemble the rolls and refrigerate them for up to an hour before baking.
- Freezing Instructions: Once baked and cooled, these crescent rolls can be frozen for up to 1-2 months in an airtight container. Reheat in a preheated oven at 350°F (175°C) until warmed through, about 10-15 minutes.
Enjoy these delightful Savory Sausage and Cheese Crescent Rolls as a versatile and delicious treat for any occasion!