These delightful pastries combine the flakiness of crescent dough with the rich, creamy goodness of cream cheese and the hearty flavor of sausage. Perfect for brunch, parties, or simply as a late-night snack.
Ingredients
Scale:
1 pound of breakfast sausage (Italian or your choice)
8 ounces cream cheese, softened
1/2 cup shredded cheddar cheese
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
2 cans of refrigerated crescent roll dough
1 egg, beaten (for egg wash)
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, add the breakfast sausage. Cook until browned and fully cooked through, about 5-7 minutes. Break it apart with a spatula as it cooks.
Once the sausage is cooked, lower the heat and add the softened cream cheese to the skillet. Stir until melted and fully combined.
Add the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper to the mixture. Stir until mixed and melted. Adjust seasonings as necessary.
Open the crescent roll dough and unroll it on a clean surface. Separate the triangles of dough.
Place a generous spoonful of the sausage and cream cheese filling at the wide end of each triangle. Roll them up and pinch the edges to seal.
Arrange the rolled crescents on a baking sheet lined with parchment paper. Brush each with the beaten egg.
Bake for 12-15 minutes, or until golden brown and p￭ up.
Remove from the oven and let cool for a few minutes on a wire rack. Serve warm.
