Flaky crescent dough, creamy cream cheese, and savory sausage come together in this ultimate breakfast favorite, Crescents with Cream Cheese Sausage.
You know those mornings when you’re torn between being lazy and wanting to make something special? That’s exactly how these Crescents with Cream Cheese Sausage came to life. It was one of those cold Saturdays where staying under a blanket sounded ideal, but the smell of coffee brewing made me think, Wouldn’t a warm, homemade breakfast be the cherry on top of this cozy morning?
I didn’t want to spend an hour flipping pancakes (too much commitment), so I opened the fridge and stared at what I had. Crescent dough, a block of cream cheese, and breakfast sausage stared back at me like, “Hey, we can do this.” And we did. After a bit of experimenting (and maybe eating a spoonful of that cream cheese mixture straight from the pan), this recipe was born.
Now, these crescents are a regular in my kitchen—perfect for family brunches, potlucks, or even just an excuse to make the morning feel a little extra special. Plus, they’re ridiculously easy, so it feels like cheating in the best possible way.
Why You’ll Love This Crescents with Cream Cheese Sausage Recipe?
- They’re easy but look fancy: Crescent dough and sausage make it feel like a big effort, but in reality, it’s just layering and baking.
- Crowd-friendly: Whether it’s picky eaters or brunch enthusiasts, everyone devours these. (And I mean everyone.)
- Great for any meal: Sure, they’re technically breakfast, but they’re also perfect for a snack, lunch, or even breakfast-for-dinner nights.
- Minimal cleanup: One skillet, one baking dish, and boom—you’re done.
Ingredient Notes:
Let’s talk about what makes this recipe work so well. It’s all about balance:
- Breakfast sausage: I’m a fan of pork for its richness, but turkey sausage works great if you want something lighter. The key is to cook it until it’s crumbly and slightly crispy.
- Cream cheese: Softened cream cheese is what turns the sausage into this creamy, savory filling that’s borderline addictive.
- Crescent dough: The flaky, buttery base and top layer that holds everything together. It’s the shortcut ingredient that makes this dish feel fancy without the effort.
- Salt and pepper: Don’t skip this—it enhances the flavors of the sausage and cream cheese. Just taste and adjust as you go.
Pro Tip: If you want to add a little kick, sprinkle in some red pepper flakes or use spicy breakfast sausage. It’ll wake up your taste buds in the best way.
How To Make Crescents with Cream Cheese Sausage?
Step 1. Cook the sausage.
Start by browning the sausage in a skillet over medium heat. Crumble it as it cooks, letting it get slightly crispy on the edges for that extra savory flavor. Once it’s cooked through, drain any grease. This step alone will have your kitchen smelling like a breakfast diner—no complaints there!
Step 2. Mix in the cream cheese.
With the skillet still warm, stir in the softened cream cheese. Watching it melt into the sausage is oddly satisfying. Stir until everything’s combined into a creamy, savory filling. It’s hard not to grab a spoon and “taste test” at this point. (Pro tip: Do it. You won’t regret it.)
Step 3. Prep the baking dish.
Lightly grease a 9×13-inch baking dish, then unroll one can of crescent dough and press it into the bottom of the pan. This is your base layer, so make sure it stretches to cover the whole dish. If it tears a little, just press it back together—no one will know.
Step 4. Add the filling.
Spread the sausage and cream cheese mixture evenly over the crescent dough. Make sure to get it into the corners so every bite has some of that creamy goodness.
Step 5. Top it off.
Unroll the second can of crescent dough and gently lay it over the filling. It doesn’t have to be perfect—imperfections just make it look more homemade (at least, that’s what I tell myself).
Step 6. Bake until golden.
Bake at 375°F for about 20 minutes, or until the top layer of crescent dough is golden brown and flaky. You might want to set a timer because the smell will have everyone asking, “Is it ready yet?”
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Step 7. Slice and serve.
Let it cool for a few minutes, then slice into squares and serve. These crescents are best enjoyed warm, but let’s be real—they’re good at any temperature.
Storage Options:
If you have leftovers (a big if), here’s how to keep them fresh:
- Refrigerator: Store in an airtight container for up to three days. Reheat in the oven or microwave until warm.
- Freezer: Wrap individual squares in foil or plastic wrap and freeze for up to two months. Thaw overnight in the fridge before reheating.
Variations and Substitutions:
Want to get creative? Here are some ideas:
- Switch the meat: Try crumbled bacon, diced ham, or a vegetarian sausage alternative.
- Add veggies: Diced bell peppers, sautéed onions, or even spinach can add extra flavor and texture.
- Make it spicy: Use hot sausage or add a dash of hot sauce to the filling.
- Cheesy upgrade: Mix shredded cheddar or Monterey Jack cheese into the sausage mixture for an extra gooey filling.
What to Serve with Crescents with Cream Cheese Sausage?
These crescents are versatile enough to pair with all kinds of sides:
- Fresh fruit: A fruit salad or some sliced berries add a nice light contrast.
- Hash browns: Crispy potatoes and flaky crescents? Yes, please.
- Scrambled eggs: Classic, easy, and a perfect complement.
- Coffee or a mimosa: Because no good breakfast is complete without a drink to match.
Frequently Asked Questions:
Can I make these ahead of time?
Absolutely! Assemble everything the night before, cover tightly, and store in the fridge. Just bake them fresh in the morning.
Can I use low-fat cream cheese?
Yep, but the filling might not be as rich and creamy. It’ll still taste amazing, though.
Can I use homemade dough instead of crescent rolls?
If you’ve got the time and energy, go for it! Just roll it thin enough to get that flaky, buttery texture.
So, are you ready to give these Crescents with Cream Cheese Sausage a try? They’re flaky, creamy, and ridiculously easy to make—a triple threat in the best way. Let me know how yours turn out, and feel free to share any fun twists you add. I’d love to hear from you!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crescents with Cream Cheese Sausage
Ingredients
- 1 pound ground breakfast sausage pork or turkey
- 8 ounces cream cheese
- Salt and pepper to taste
- 2 rolls of crescent dough
Instructions
- Preheat your oven to 375°F (190°C). Get ready, for a breakfast adventure!
- In a skillet over medium heat, crumble and cook the breakfast sausage until it's fully cooked. Add a pinch of salt and pepper to season it right adding that savory touch.
- Once the sausage is cooked drain any fat from the skillet. Add the cream cheese. Witness the magic as the goodness blends with the sausage creating a heavenly filling.
- Remove the skillet from heat. Set it aside while you prepare your baking pan.
- Take a 9x13 baking pan. Lightly grease it to ensure our crescents don't stick.
- Unroll one can of crescent dough. Place it at the bottom of the pan stretching if necessary to create a layer.
- Now spoon the mouthwatering mixture of sausage and cream cheese over the layer of crescent dough spreading it evenly across the pan.
- Finally unroll the can of crescent dough. Gently place it on top of the filling enclosing all that deliciousness.
- Slide your pan into the oven. Bake for approximately 20 minutes or until you see a delightful golden brown color, on top of your crescent dough.
- After baking these crescents to perfection allow the wonderful aroma of this breakfast creation to fill your kitchen!
- Next proceed to cut the crescents into squares. Serve them up with a smile.
- Get together with your loved ones. Observe their delight as they savor each and every delicious bite!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
