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Sausage Cream Cheese Crescents transform ordinary crescent rolls into delectable bites filled with savory sausage and creamy cheese. Each golden-brown pastry offers the perfect balance of flaky dough and rich filling, making them irresistible whether served hot from the oven or packed for later.
Having made these countless times for my family's weekend brunches, I've found that using room-temperature cream cheese creates the smoothest filling that spreads perfectly across the crescent dough.
Essential Ingredients
- Crescent roll dough: Look for butter-enriched varieties for extra flakiness
- Ground sausage: Choose a high-quality breakfast sausage with visible seasoning
- Cream cheese: Full-fat cream cheese provides the best texture and won't separate while baking
- Cheddar cheese: Freshly grated sharp cheddar adds a delightful tang
- Fresh black pepper: Just a few grinds enhance all the other flavors
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Detailed Assembly Instructions
- 1. Sausage Preparation
- Break sausage into small pieces while cooking for even distribution
- Cook until just slightly browned - it will continue cooking in the oven
- Drain thoroughly on paper towels to prevent greasy crescents
- Let cool for 10 minutes before mixing with cheese
Filling Creation
- Steps
- Beat cream cheese until completely smooth before adding other ingredients
- Fold in sausage gently to maintain texture
- Mix in cheese last, using a folding motion
- Season to taste before filling crescents
Assembly Process
- Steps
- Unroll dough gently to prevent tears
- Press perforations to seal any gaps
- Spread filling in an even layer, leaving 1/4 inch border
- Roll tightly, tucking edges as you go
Baking Method
- Steps
- Place rolls with pointed end underneath
- Space them evenly for proper air circulation
- Brush tops lightly with melted butter
- Watch carefully in last few minutes to prevent over-browning
Mastering the Perfect Roll
The secret to perfectly shaped crescents lies in how you handle the dough. I've learned to let the dough sit at room temperature for just 5 minutes - any longer and it becomes too soft to work with properly.
Temperature Timing
Working with the right temperatures makes all the difference. The cream cheese should be soft enough to mix smoothly, but not so warm that it makes the dough sticky. I've found that 30 minutes on the counter is perfect.
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Make-Ahead Magic
These crescents are perfect for planning ahead. I often prepare a double batch and freeze half before baking. They go straight from freezer to oven when unexpected guests arrive.
My family particularly loves these for holiday mornings. The aroma of sausage and butter wafting through the house has become our signal that it's time to gather around the table.
These Sausage Cream Cheese Crescents have become my go-to recipe for both casual family breakfasts and special brunches. The way the buttery layers of pastry wrap around the savory filling creates something that's both comforting and slightly elegant. Whether you're serving them at a holiday gathering or packing them for a quick breakfast, they never fail to bring smiles to faces.
Frequently Asked Questions
- → Can I make these ahead of time?
- You can prepare the sausage-cream cheese filling a day ahead, but it's best to fill and bake the crescents just before serving.
- → What type of sausage works best?
- Breakfast sausage is traditional, but Italian sausage or spicy sausage work great too. Just make sure to remove it from any casings.
- → Can I freeze these crescents?
- Yes, you can freeze them before baking. Thaw in the refrigerator overnight before baking as directed.
- → What can I serve with them?
- They're great with ranch dressing, marinara sauce, or honey mustard for dipping. Perfect alongside other appetizers.
- → How do I prevent the filling from leaking?
- Don't overfill the crescents and make sure to seal the edges well. About 1 tablespoon of filling per crescent is perfect.