Sausage Cream Cheese Crescent Rolls
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If you need a quick, crowd-pleasing recipe, these Sausage Cream Cheese Crescent Rolls are it! They’re easy to make with 5 ingredients, in just 30 minutes. Flaky, buttery crescent dough wrapped around savory sausage, flavorful Rotel, and creamy, melty cream cheese makes them totally irresistible. Perfect for breakfast, brunch, or an easy appetizer, this is one of those recipes you’ll find yourself making on repeat!
Why you’ll love these rolls
Wrapping up delicious ingredients in crescent rolls is kind of my thing! These Jalapeno Popper Crescent Rolls have gone viral on Pinterest and Instagram, and everyone loves the flavor of these French Onion Crescent Rolls.
Well if you were thinking, I’m ready for a new crescent roll recipe, then you’ve come to the right place! These crescent rolls are filled with creamy goodness and flavorful ingredients, like sausage, diced tomatoes with green chiles, and cream cheese. Here’s why I love them and I know you will too!
- They’re so easy to make! You only need 5 ingredients and 15 minutes of hands-on time to make them!
- They’re versatile. Are they breakfast or an appetizer? They’re both! I’ve served them at brunch around the holidays, and at my annual Super Bowl party. Everyone raves about them, no matter the time of day they’re served!
- The combination of flavors and textures is perfection. Buttery, flaky crescent roll dough, wrapped around savory sausage, creamy cheese, and diced tomatoes, you can’t beat it!
Ingredients
Here I explain the best ingredients for this sausage cream cheese crescent rolls recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Pork sausage – you’ll want a breakfast-style ground pork sausage for this recipe. You can use mild, original, or hot sausage. I like the hot sausage to bring a spicy kick to these rolls. If you prefer no spice, use mild sausage.
- Crescent roll dough – using canned Pillsbury crescent roll dough keeps this recipe simple! You can purchase canned crescent dough sheets, or crescent rolls. If using crescent rolls, you’ll want to push the perforations together to seal up the dough for this recipe.
- Cream cheese
- Rotel (diced tomatoes with green chiles) – I like to use the “original” Rotel that has a medium spice level. If you want no spice, pick up a can of mild Rotel. If you want more spice, pick up a can of hot Rotel.
- Butter (optional) – now you don’t have to top these rolls with melted butter, but why not? It adds to the buttery flavor of the rolls and gives them a wonderful golden brown crust on the outside.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
- Cook the ground sausage. Add sausage to a large skillet on the stove over medium-high heat. Cook and crumble until no longer pink. Drain any grease through a fine mesh strainer, then use paper towels to pat out any more grease.
- Make the filling. Add the cooked sausage to a large mixing bowl. Add softened cream cheese and a can of Rotel, that’s been drained of all liquid. Mix everything together until it’s all incorporated.
- Spread the crescent roll dough out on a large cutting board. If using rolls, instead of sheets of crescent roll dough, press the perforations together using your fingers, to form two solid sheets of dough. Spread the cream cheese sausage mixture evenly over each of the sheets of crescent roll dough.
- Roll up the dough. Starting with the long side of the dough, roll up each sheet of crescent roll dough tightly over the cream cheese mixture. Slice each roll of dough into 16 rolls using a serrated knife. Each roll should be about 1 inch thick, for a total of 32 rolls.
- Top the rolls. Arrange the rolls on a 13 inch x 18 inch baking sheet, lined with parchment paper (or coated in cooking spray). You want a little bit of space between each of the rolls, as they’ll expand in the oven. Brush each roll with melted butter.
- Bake the rolls. Place the rolls in a preheated 375°F oven for 15-18 minutes, or until the rolls are golden brown.
Make ahead tip! You can cook the sausage and prepare the filling up to 3 days in advance and store it in the fridge. Once you have the filling ready to go, it takes less than 10 minutes to prep these rolls for the oven!
What to serve them with
These rolls are delicious as an appetizer or at breakfast. If you want to serve them as part of a big family brunch, try pairing them with these other easy brunch recipes!
Cream Cheese Sausage Rolls
Video
Ingredients
- 1 pound ground pork sausage, like Jimmy Dean
- 8 ounces cream cheese, softened
- 10 ounce can Rotel, drained
- 16 ounces crescent roll dough, each can is 8 ounces
- ¼ cup melted butter, optional topping
Instructions
- Preheat the oven to 375°F.
- Add the sausage to a skillet on the stove over medium-high heat. Cook and crumble the sausage until it’s browned. Drain any grease, then use paper towels to pat out any more grease.
- Transfer the sausage to a large bowl. Add the softened cream cheese and drained can of Rotel. Stir to combine.
- Roll out both cans of crescent roll dough and press the perforations together.
- Spread the cheesy sausage mixture evenly over the crescent roll dough.
- Starting with the long side of the dough, roll up each sheet of crescent roll dough tightly over the cheesy sausage mixture.
- Use a serrated knife to slice each roll into 16, approximately 1 inch rolls (for 32 total).
- Arrange the rolls on a 13 inch x 18 inch baking sheet, lined with parchment paper. Brush the melted butter evenly on top of the rolls.
- Place in the oven and bake for 15-18 minutes, or until golden brown.
Notes
- Any leftovers should be placed in an airtight container in the refrigerator for up to 5 days. Since these rolls contain dairy, they should not be stored on the counter at room temperature.
- Reheat them in an air fryer at 400°F for 5 minutes, or in a single layer on a baking sheet in the oven at 400°F for 6-8 minutes.
- This recipe makes 32 rolls, but you can easily cut it in half and only make 16 rolls, if you’re making the recipe for a small party appetizer, or smaller family breakfast. Simply use one can of crescent roll dough, then cut the other ingredients in half to make the filling. You can click the ½ button, next to the word “scale” above and it will automatically update all of the ingredients to make a half-portion of the rolls.
Nutrition Facts
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