This post may contain affiliate sales links. Please read my disclosure policy.
These quick and easy Sausage Cream Cheese Crescent Rolls are made with just 3 ingredients! They’re a savory snack or appetizer that’s guaranteed to get gobbled up by any crowd.
An Easy Appetizer Everyone Loves
Get acquainted with these drool-worthy bites of sausage cream cheese goodness – you will want to whip them up over and over again! I’ve made them for lunch dates, tailgates, book club gatherings and more. They’ve been a smash-hit every single time.
Whenever I need a savory treat that’s capable of feeding a crowd, I know I can count on these sausage crescent rolls. They may be the easiest appetizer ever created! I dare you to find someone who doesn’t like them – I’m convinced it’s not possible. They have a serious knack for hitting the spot.
What You’ll Need
Let’s talk about the trifecta of ingredients you’ll need to make these addicting cream cheese crescent rolls.
- Cream Cheese: I recommend bringing your cream cheese to room temperature.
- Sausage: Use your favorite kind. Not one encased and in link form, since you’ll want to be able to crumble it.
- Crescent Rolls: We like the classic Pillsbury ones.
How to Make Sausage Cream Cheese Crescent Rolls
Follow the instructions below to transform your ingredients into the ultimate appetizer.
- Heat Oven: Preheat the oven to 375°F.
- Cook Sausage: Crumble up the sausage and cook it thoroughly in a pan. Drain the fat from the pan and allow the sausage to cool.
- Combine with Cream Cheese: Add the cream cheese and the sausage to a large bowl and mix well to combine.
- Prepare Crescent Dough: Open the package of crescents and roll out the dough into a rectangle on a flat surface without separating the crescents. Press together and seal the perforated lines in the rolls.
- Add Sausage Mixture: Spoon the sausage and cream cheese mixture onto the dough, spreading it out evenly across the surface of the dough.
- Roll & Chill: Roll the dough up lengthwise. Wrap it in parchment paper and refrigerate it for at least 20 minutes, or throw it into the freezer if you’re in a hurry. You could also make it the night before and leave it in the fridge overnight.
- Cut & Bake: Cut the chilled dough log into 1/4-inch slices and place them onto a lightly greased cookie sheet. Bake the crescent rolls for about 13-15 minutes, or until the tops become golden.
- Enjoy! Serve warm.
Tips for Success
I know this recipe is incredibly easy, but it never hurts to have some extra advice. Here’s mine:
- Drain the Sausage Well: Be sure to drain all of the fat from the pan before you set your sausage aside to cool. You don’t want to add any excess moisture to the crescent rolls.
- Prepare the Dough Over the Parchment Paper: It’s super helpful to lay out the dough over the sheet of parchment paper you will use to wrap up the log. If you place it directly onto the flat surface, it could end up sticking and ripping when you try to roll it up.
- Don’t Forget to Chill the Dough Log: If you don’t chill the dough log, it won’t be firm enough to cut into slices. Refrigerate it for at least 20 minutes or pop it into the freezer for at least 8-10.
Variation Ideas
Feeling adventurous? Try one of these tasty crescent roll variations!
- Use Another Kind of Meat: I personally love how these taste with sausage, but you can make them with any meat you’re craving. Try using chicken or pork!
- Use a Different Cheese: Any soft, spreadable cheese can be used in place of the cream cheese.
- Add Veggies: As long as you dice them into small chunks, any veggies can be added to these crescent rolls. Tomatoes, broccoli, onions, jalapeños—there are tons of possibilities!
Storage and Reheating
Once they’ve cooled, leftover crescent rolls should be kept in an airtight container in the fridge. Enjoy them within 2-3 days for optimal freshness. You can warm them up in the microwave or reheat them in a 350°F oven until they’re warmed through.
Can I Freeze These?
Yes, you can! Place the cooled crescent rolls into a freezer-safe container and store them for up to 2 months. Thaw them out in the fridge before reheating them.
Print
Sausage Cream Cheese Crescent Rolls
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 25
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
These quick and easy Sausage Cream Cheese Crescent Rolls are made with just 3 ingredients! They’re a savory snack or appetizer that’s guaranteed to get gobbled up by any crowd.
Ingredients
- 8 oz package cream cheese, room temperature
- 1 lb ground sausage
- 1 package of crescent rolls
Instructions
- Preheat oven to 375°F.
- Crumble sausage and cook thoroughly in a pan. Drain fat from pan and allow sausage to cool.
- Combine cream cheese and sausage in a bowl and mix well.
- Open package of crescents and roll out into a rectangle on a flat surface without separating the crescents. Press together and seal the perforated lines in the rolls.
- Spoon sausage and cream cheese mixture onto the dough, spreading all over.
- Roll the dough lengthwise. Wrap in parchment paper and refrigerate for at least 20 minutes, or throw it in the freezer if you’re in a hurry. You could also make it the night before and leave it in the fridge overnight. The main thing is to get the roll firm enough to slice easily.
- Cut slices to about 1/4 inch and place on cookie sheet.
- Bake for about 13-15 minutes or until they are golden on top.
Notes
- Makes 20-25 crescent rolls.
- To Store & Reheat: Store cooled leftovers in an airtight container in the fridge and enjoy within 2 days. Reheat in the microwave or a 350°F oven until warmed through.
- To Freeze: Place cooled crescent rolls into a freezer-safe container and store for up to 2 months. Thaw in the fridge before reheating.
Nutrition
- Serving Size: 1 Pinwheel
- Calories: 178
- Sugar: 2.5 g
- Sodium: 232.8 mg
- Fat: 14.9 g
- Carbohydrates: 6.7 g
- Protein: 4.6 g
- Cholesterol: 45.4 mg
Categories
More Crowd-Pleasing Appetizers
Who doesn’t love a good appetizer? The following recipes are just as satisfying as these sausage cream cheese crescent rolls.
We make Bisquik Sausage Balls multiple times during the holiday/football season every year. However, this year we are all mostly burned out on making/eating them (didn’t think this day would come, lol). I stumbled across this recipe today and I think it sounds like the perfect alternate to our usual sausage balls! However…One ingredient that my family loves about the balls is the sharp cheddar (no cream cheese is used). Do you think you could use sharp cheddar (such as Old English Sharp Cheddar that comes in a jar) instead of the cream cheese and make/bake the same way?
I’ve never seen cheese in a jar, so I’m not sure exactly. I think it could be ok though. Another option would be to use half cream cheese and then add some cheddar.
Can you be more specific with the type of sausage you use? When you say ground sausage, where do you get your sausage and what exactly is it called? Thanks!
It’s from Publix. I don’t remember exactly how they label it.
Can you freeze for a week or two after making it?
It should be ok. They might be a little soft though. Freshly baked is best.
I want to make these and bring them to work tomorrow, are they good served at room temp the next day?
They are best warm, but they will be fine at room temperature. These are always popular, no matter what. 🙂
Make 2 batches because one batch will never get out of the kitchen!
These sound good, but in am English, what are crescent rolls I’ve never heard of them before?
Crescent rolls are a pillsbury product. Here’s a link.
Did you know that crescent roll dough comes in a sheet now? It is perfect for this recipe.
Yes, it’s wonderful! I can’t find it at every store though.
These look great! I’m thinking sweet Italian sausage and a dash of oregano. Hope they make it out of the kitchen!
I have made this with mild turkey sausage before and it was great. Also, f you add 1 tsp dried mustard and 1/4 tsp dried dill to the sausage/cream cheese mixture, it is even better!
Do you slice them through before baking or after?
Slice before baking.
Do you use breakfast sausage or regular??
I use regular ground sausage.
i bet hot turkey sausage would be good
I bet it would!
Do you use some kind of cut out to get them in a circular shape? They look delicious!
Thanks Rachael! When you roll it up lengthwise, it’s like a little log. When you slice them, they have that round shape.
Do you cut them before or after they are cooked?
You cut them before you cook them.
Hi.. have made these for years, especially when camping.. instead of the crescent rolls, we use english muffins.. but i am going to try the crescent rolls.. Thank you for some great recipes
The english muffins sound good too!
Without trying to sound crazy…. Am I missing it or do you not drain the sausage?
Hi Lisa! You don’t sound crazy, I guess I just kind of assumed that step since I’m so used to doing it, but you’re right, it should probably be written just in case. I’ll add it now. Thanks!
How many does that make? I’m looking at feeding a small army with finger foods soon. Thanks! 🙂
Hey Abby! You should be able to get around 20-25 of them, depending on how thick you cut them. Good luck with feeding your army. 🙂
Perfect! Thanks!!
Shut up that sounds AMAZING. You can add me to the list of people who’s never heard of them but excited to make them. Love your ideas Linds!
I can’t believe none of you guys have heard of these! They are soooo good! I have no doubt you will love them jnelly! Do a moan and fist pump for me when you first bite into them 🙂