Servings: 8 croissants
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: ~25 minutes
Ingredients
Main Ingredients
- 1 (8 oz) package refrigerated crescent roll dough
- ½ lb breakfast sausage
- 4 oz cream cheese, softened
Optional Add-In
- ½ cup shredded cheddar cheese
For Finishing
- 1 egg, beaten (for egg wash)
Instructions
-
Preheat & prep
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. -
Cook the sausage
In a skillet over medium heat, cook the sausage until browned and fully cooked.
Drain excess fat and let it cool slightly. -
Make the filling
In a bowl, mix the cooked sausage with softened cream cheese and shredded cheddar (if using) until well combined. -
Assemble the rolls
Unroll the crescent dough and separate into triangles.
Spoon about 1 tablespoon of the sausage mixture onto the wide end of each triangle. -
Roll & place
Roll the dough starting from the wide end, tucking the filling inside.
Place rolls seam-side down on the baking sheet. -
Egg wash
Brush each roll with the beaten egg for a golden finish. -
Bake
Bake for 12–15 minutes, or until golden brown and crispy. -
Serve
Serve warm… and be ready to grab one fast.
Additional Notes
- Crowd Warning: These disappear fast—double the batch if feeding more than a few people.
- Extra Flavor: Try spicy breakfast sausage or add a pinch of garlic powder.
- Make-Ahead: Assemble earlier in the day and bake fresh when needed.
