Baked Sausage Cream Cheese Crescents

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When I first made these Baked Sausage Cream Cheese Crescents, I wasn’t prepared for how fast they would disappear. These little bundles of joy are golden, flaky crescents stuffed with a creamy, savory sausage filling that melts in your mouth. Whether it’s a lazy Sunday morning or a quick gathering with friends, they never fail to impress—warm from the oven, they’re utterly addictive.

The recipe strikes that perfect balance of convenience and indulgence. You get the richness of sausage and cream cheese, wrapped in buttery crescent dough, baked until puffed and glossy. I love making them ahead for brunch or game night, and there’s something incredibly satisfying about watching people’s eyes light up after just one bite.

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Why You’ll Love This Baked Sausage Cream Cheese Crescents Recipe

• Fast & Easy: Minimal prep with just a few ingredients.
• Crowd-Pleaser: Perfect appetizer or snack for parties, potlucks, or weekend breakfasts.
• Make-Ahead Friendly: Can be assembled ahead of time and baked when needed.
• Comforting Flavors: Creamy, cheesy, and savory with every bite.
• Versatile: Great as finger food, breakfast bites, or even a quick dinner side.

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What Kind of Dough Should I Use for Baked Sausage Cream Cheese Crescents?

I always reach for refrigerated crescent roll dough when making these, and for good reason—it’s buttery, fluffy, and reliably golden once baked. The perforated triangle shape makes assembly a breeze, whether you’re rolling them individually or sealing them into bite-sized pillows. Pillsbury crescent rolls are my go-to, but any store brand works just as well.

If you’re feeling adventurous or want a more rustic touch, puff pastry can be a fun alternative. Just cut it into squares, fill, and fold over like turnovers. The result is flakier and slightly more indulgent, though it requires a bit more handling. For a homemade touch, you could even use a basic yeast dough, but honestly, the refrigerated kind is what makes these so effortlessly delicious.

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Options for Substitutions

• Sausage: Swap with ground turkey, ground beef, or even a plant-based sausage if you’re looking for a lighter or vegetarian version.
• Cream Cheese: Neufchâtel cheese is a great lighter substitute, or use a dairy-free cream cheese alternative if needed.
• Seasoning: Add Italian herbs, garlic powder, or a pinch of red pepper flakes for extra flavor.
• Add-ins: Try chopped green onions, jalapeños, or shredded cheese mixed into the filling for a flavor boost.
• Dough: Crescent roll dough is ideal, but puff pastry or homemade biscuit dough can be used for different textures.

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Ingredients for This Baked Sausage Cream Cheese Crescents Recipe

Every ingredient in this recipe has a role to play—no fluff, just simple elements that combine into something seriously crave-worthy.

• Breakfast Sausage: This is the star of the filling—savory, juicy, and packed with flavor. I usually go with a mild pork sausage, but you can use spicy if you want a little heat.
• Cream Cheese: It brings everything together with creamy richness. It melts beautifully into the sausage for a luscious, spreadable filling that doesn’t dry out while baking.
• Refrigerated Crescent Roll Dough: These give the crescents their signature soft, buttery exterior with a light crisp on the edges. They’re easy to work with and bake to golden perfection.
• Shredded Cheese (optional): I sometimes throw in a handful of sharp cheddar or mozzarella for added gooeyness and depth. Totally optional—but highly recommended.
• Dried Herbs (optional topping): A sprinkle of Italian seasoning or dried parsley on top adds a touch of color and flavor that elevates the presentation.
• Egg Wash (optional): Beating one egg with a tablespoon of water and brushing it over the tops makes them glossy and golden when baked. It’s not essential, but it makes a visual difference.

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Step 1: Cook the Sausage

Start by browning the sausage in a skillet over medium heat. Break it apart as it cooks, making sure there are no large chunks. You want it nice and crumbly with no pink remaining. Once fully cooked, drain off any excess grease to avoid a soggy filling.

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Step 2: Mix in the Cream Cheese

With the heat turned to low, stir in the cream cheese until it melts and coats the sausage evenly. The mixture should be creamy and cohesive—not runny. Let it cool slightly so it’s easier to handle when filling the dough.

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Step 3: Prepare the Crescent Dough

Unroll the refrigerated crescent roll dough onto a clean surface. Separate along the perforated lines. If you’re making mini crescents, cut each triangle in half to make smaller portions. For larger rolls, leave them as-is.

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Step 4: Fill and Roll

Spoon a small amount of the sausage-cream cheese filling onto the wide end of each crescent triangle. Then, gently roll it up toward the pointed end, tucking the sides in slightly if needed to prevent the filling from spilling out.

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Step 5: Add Toppings

Place the rolled crescents on a parchment-lined baking sheet. Brush the tops with an optional egg wash and sprinkle with dried herbs or shredded cheese if you’d like to dress them up.

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Step 6: Bake

Bake in a preheated oven at 375°F (190°C) for about 12–15 minutes or until golden brown and puffed. The aroma will be irresistible by the time they’re done!

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How Long to Cook the Baked Sausage Cream Cheese Crescents

The ideal baking time for these crescents is 12 to 15 minutes at 375°F (190°C). You’re looking for that perfect golden color on the outside—crispy edges and a soft, flaky interior. Ovens can vary, so keep a close eye on them around the 12-minute mark. You’ll know they’re done when the tops are a rich golden brown and the dough is cooked through on the bottom.

If you’re using puff pastry or making larger crescents, you may need to add 2–3 more minutes to ensure the dough is fully baked.

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Tips for Perfect Baked Sausage Cream Cheese Crescents

• Let the Filling Cool: If the sausage mixture is too hot, it can make the dough difficult to roll and may cause it to tear.
• Don’t Overfill: It’s tempting, I know—but too much filling will leak out during baking. A generous teaspoon is plenty for each crescent.
• Use Parchment Paper: This keeps the bottoms from sticking and helps with even browning.
• Seal Edges for Less Mess: Pinch or fold the sides of the dough slightly to help keep the filling inside.
• Egg Wash for Shine: Want bakery-style glossy tops? A quick brush with egg wash does wonders.
• Add Cheese in the Mix: A small amount of shredded cheese inside the filling adds even more flavor and meltiness.
• Try a Mini Muffin Tin: For a fun twist, press dough pieces into mini muffin cups, add filling, and bake for bite-sized poppers.
• Make Ahead: Assemble the crescents and refrigerate covered until you’re ready to bake—perfect for stress-free entertaining.

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Watch Out for These Mistakes While Cooking

Even a simple recipe like Baked Sausage Cream Cheese Crescents can run into small hiccups. Here’s what to avoid:

• Overstuffing the Dough: It’s tempting to load them up, but too much filling will ooze out during baking and leave you with a mess on the tray.
• Not Draining the Sausage: Skipping this step can result in greasy crescents and soggy bottoms.
• Rolling Too Tight or Too Loose: Roll them snugly, but not so tight that the dough tears or squeezes out the filling.
• Skipping Parchment Paper: It keeps the crescents from sticking and makes cleanup way easier.
• Using Cold Cream Cheese: Always soften it first so it blends smoothly into the sausage mixture.
• Overbaking: Even a few minutes too long and the crescents can dry out. Watch for that golden hue.
• Underbaking: On the flip side, pulling them out too early means raw dough in the middle. Always check the bottoms for doneness.
• Not Letting Them Cool Slightly: Letting them rest a few minutes after baking helps the filling firm up, so it doesn’t ooze out with the first bite.

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What to Serve With Baked Sausage Cream Cheese Crescents?

These crescents are fantastic on their own but even better when paired thoughtfully. Here are eight delicious serving ideas:

Scrambled Eggs

A classic breakfast companion that rounds out the meal with protein and warmth.

Fresh Garden Salad

For a light lunch combo, serve with crisp greens and a tangy vinaigrette.

Tomato Soup

The creamy crescents balance out the acidity of a warm, comforting tomato soup.

Fresh Fruit Platter

Sweet and juicy fruits like grapes, melon, and berries provide a refreshing contrast.

Coffee or Tea

Perfect for brunch—pair with a strong cup of coffee or a herbal tea.

Orange Juice or Mimosa

Bright citrus drinks cut through the richness of the sausage and cheese.

Cheese Board

Create a savory spread with a mix of cheeses, crackers, and spreads to complement the crescents.

Hash Browns or Roasted Potatoes

For a heartier meal, crispy potatoes are a natural fit.

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Storage Instructions

One of the best things about Baked Sausage Cream Cheese Crescents is how well they store, making them perfect for meal prep or leftovers—if you even have any!

• Refrigerator: Store any cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for about 6–8 minutes to restore the crisp texture. The microwave works too, but the dough won’t be as flaky.
• Freezer: These crescents freeze beautifully. After baking and cooling completely, place them in a freezer-safe bag or container with parchment between layers. They’ll keep for up to 2 months. Reheat from frozen at 375°F (190°C) for 12–15 minutes.
• Make-Ahead: You can fully assemble the unbaked crescents, place them on a tray, and refrigerate for up to 24 hours before baking. Cover tightly to prevent the dough from drying out.

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Estimated Nutrition (Per Crescent Roll)

Here’s a general estimate for a standard-sized crescent roll with sausage and cream cheese filling. Keep in mind that exact values can vary depending on the brand and portion size.

• Calories: ~180
• Protein: 6g
• Fat: 13g
• Saturated Fat: 5g
• Carbohydrates: 9g
• Sugar: 2g
• Fiber: 0g
• Sodium: 360mg

This makes them a moderately indulgent treat—perfect as part of a balanced brunch or shared snack spread.

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Frequently Asked Questions

What type of sausage works best?

I prefer mild pork breakfast sausage for its rich flavor and tenderness, but spicy sausage, turkey sausage, or even plant-based alternatives also work wonderfully.

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Can I make these ahead of time?

Yes! You can assemble them the night before, cover tightly, and refrigerate until ready to bake. Or bake them completely and reheat before serving.

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Can I freeze Baked Sausage Cream Cheese Crescents?

Absolutely. After baking and cooling, freeze them in a sealed container. Reheat straight from frozen in the oven for 12–15 minutes at 375°F.

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Can I use puff pastry instead of crescent rolls?

Yes, puff pastry creates a flakier, more delicate bite. Just cut into squares, fill, and seal. Bake until golden and puffed—usually 15–20 minutes.

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How do I keep the filling from leaking out?

Avoid overstuffing and make sure the ends of the dough are tucked or pinched closed. A light egg wash can also help seal the dough.

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What can I add for extra flavor?

Chopped green onions, shredded cheddar, crumbled bacon, or a pinch of garlic powder in the filling can take it up a notch.

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How long do they stay fresh?

They taste best fresh but keep well in the fridge for up to 4 days or in the freezer for 2 months. Reheat in the oven for best results.

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Are these good for a brunch or party?

They’re perfect! Bite-sized, make-ahead friendly, and always a hit at brunch tables, potlucks, and casual gatherings.

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Conclusion

Baked Sausage Cream Cheese Crescents are everything I love in a homemade recipe—easy, comforting, and wildly satisfying. With just a few ingredients and minimal prep, you get golden, flaky crescents filled with creamy, savory sausage goodness. They’re the kind of thing you make once and get asked for again and again. Whether you’re feeding your family, hosting brunch, or stocking your freezer with snacks, these little pockets of joy have you covered.

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