Sausage Cheddar Crescent Rolls (Ready-to-Print Version)

Flaky crescents filled with sausage, cheddar, and cream cheese, perfect for brunch or breakfast gatherings.

# What You’ll Need:

01 - 1 pound breakfast sausage

02 - 8 ounces cream cheese, softened

03 - 1 cup shredded cheddar cheese

04 - 2 cans refrigerated crescent roll dough

05 - 1 tablespoon unsalted butter, melted

06 - 1/2 teaspoon garlic powder

07 - 1 tablespoon chopped fresh parsley (optional)

01 - Preheat oven to 375°F and line a large baking sheet with parchment paper.

02 - Cook breakfast sausage in a large skillet over medium heat for 8 to 10 minutes, breaking it apart until evenly browned. Drain excess fat.

03 - Add softened cream cheese to hot sausage and stir for 2 to 3 minutes until fully melted and smooth.

04 - Remove skillet from heat and immediately stir in shredded cheddar cheese until thoroughly combined.

05 - Unroll crescent dough and separate into triangles. Arrange on work surface with wide ends facing you.

06 - Place 2 tablespoons of sausage mixture on wide end of each triangle. Roll up tightly towards the point, placing seam side down.

07 - Set rolled crescents on prepared baking sheet about 2 inches apart. Brush tops with melted butter and sprinkle lightly with garlic powder.

08 - Bake for 10 to 12 minutes or until deeply golden brown. Cool for 5 minutes before serving. Garnish with chopped parsley if desired.

01 - Drain sausage thoroughly to prevent soggy pastry and allow filling to cool slightly before assembly for optimal results.

02 - To reheat, bake leftovers in a 350°F oven for 5 to 7 minutes to restore crispness.

03 - For convenience, prepare the filling up to 2 days ahead or assemble rolls and refrigerate overnight prior to baking.