If you want a quick, crowd-pleasing dish, these Sausage Cream Cheese Crescent Rolls are a perfect choice. Made with just five main ingredients and ready in about 30 minutes, they feature flaky, buttery crescent dough wrapped around savory cooked sausage, diced tomatoes with green chiles (Rotel), and creamy, melty cream cheese. Serve them for breakfast, brunch, game day, or as a simple appetizer—these rolls are easy to make and hard to resist.
Why you’ll love these rolls
These crescent rolls combine buttery, flaky pastry with a savory, creamy filling for a satisfying bite. They’re fast to prepare, very adaptable for different heat levels and sizes, and work equally well as a breakfast item or a party appetizer. The combination of tender sausage, tangy diced tomatoes with chiles, and smooth cream cheese creates a balanced flavor profile that appeals to many palates.
- So simple to make: Just five main ingredients and about 15 minutes of hands-on time.
- Versatile serving options: These can be served warm for breakfast or brunch, or plated as an easy appetizer for gatherings.
- Great flavor and texture: Buttery crescent dough gives a crisp exterior while the filling stays creamy and savory.
Ingredients
Below are the ingredients you’ll need, plus helpful substitution notes. For best results use a breakfast-style ground pork sausage and softened cream cheese so the filling blends smoothly.
- 1 pound ground pork sausage – Use breakfast-style sausage (mild, original, or hot). Choose hot for a spicy kick or mild if you prefer no heat.
- 16 ounces crescent roll dough – Two 8-ounce cans or pre-rolled sheets. If using individual crescent rolls, press perforations together to form full sheets.
- 8 ounces cream cheese – Softened to room temperature so it mixes easily.
- 1 10-ounce can Rotel (diced tomatoes with green chiles), drained – Choose mild, original, or hot depending on your spice preference.
- 1/4 cup melted butter (optional) – Brushed on top before baking for a golden, richer crust.
Instructions
These step-by-step instructions will guide you through making the rolls. Photos below show key steps: browning the sausage, combining the filling, spreading on dough, rolling, slicing, and arranging on a baking sheet.
- Preheat the oven to 375°F (190°C).
- Cook the sausage. Brown and crumble the ground sausage in a large skillet over medium-high heat. Drain off grease and pat with paper towels to remove excess fat.
- Make the filling. In a large bowl, combine the cooked sausage, softened cream cheese, and the drained can of Rotel. Stir until evenly mixed and creamy.
- Prepare the dough. Roll out both cans or sheets of crescent dough and press any perforations together to form two solid rectangles. Spread the sausage and cream cheese mixture evenly over each sheet.
- Roll and slice. Starting at the long edge, roll each sheet up tightly. Use a serrated knife to slice each log into 16 pieces (about 1 inch each), yielding 32 rolls total.
- Arrange and top. Place the sliced rolls spaced slightly apart on a parchment-lined baking sheet. Brush tops with melted butter if desired to encourage browning.
- Bake. Bake for 15–18 minutes, until the rolls are puffed and golden brown. Remove from oven and serve warm.
Make-ahead tip: You can cook the sausage and prepare the filling up to three days in advance and refrigerate. Assembling and slicing the rolls takes under 10 minutes when the filling is ready.
What to serve them with
These rolls pair nicely with a range of brunch or party dishes. Consider serving alongside fresh fruit, roasted potatoes, classic deviled eggs, or a Bloody Mary bar for a weekend brunch or game-day spread. They also complement simple sides like a green salad or a bowl of fresh salsa for dipping.
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Cream Cheese Sausage Rolls
32 rolls
15 minutes
15 minutes
30 minutes
Whitney Bond
Ingredients
- 1 pound ground pork sausage
- 8 ounces cream cheese, softened
- 10 ounce can Rotel, drained
- 16 ounces crescent roll dough (two 8 oz cans or sheets)
- 1/4 cup melted butter, optional
Instructions
- Preheat the oven to 375°F (190°C).
- Brown and crumble the sausage in a skillet over medium-high heat. Drain excess grease and pat dry with paper towels.
- Transfer the cooked sausage to a bowl and add the softened cream cheese and drained Rotel. Stir until combined.
- Roll out both cans of crescent dough and press perforations together to create two solid sheets. Spread the sausage mixture evenly over each sheet.
- Roll each sheet tightly from the long side, then slice each roll into 16 pieces (about 1 inch each) for a total of 32 rolls.
- Arrange rolls on a parchment-lined baking sheet, brush with melted butter if using, and bake 15–18 minutes until golden.
Notes & Tips
- Leftovers keep well in an airtight container in the refrigerator for up to 5 days. Because these rolls contain dairy, do not leave them at room temperature for extended periods.
- To reheat, warm in an air fryer at 400°F for about 5 minutes or bake in a single layer at 400°F for 6–8 minutes until heated through and crisped.
- Want fewer rolls? This recipe halves easily—use one can of crescent dough and halve the remaining ingredients to make 16 rolls.
- Substitutions: swap the pork sausage for turkey sausage, or use a can of mild diced tomatoes if you don’t want green chiles.
Nutrition Facts (per roll)
Calories: 132 kcal | Carbs: 6 g | Protein: 3 g | Fat: 11 g | Sodium: 236 mg
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