These golden, buttery crescents are packed with a creamy sausage filling and disappear the second they hit the table. They’re the perfect warm appetizer for game day, potlucks, holidays, and “I-need-a-snack-now” nights.

Ingredients

• 1 lb (450 g) bulk breakfast sausage (mild or hot)
• 8 oz (225 g) cream cheese, softened
• 1 cup shredded mozzarella or cheddar (or a blend)
• 2 cans refrigerated crescent roll dough (8 count each)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 egg + 1 tsp water (egg wash, optional for shine)
• 1 tbsp sesame or poppy seeds (optional topping)

Instructions

1. Cook the sausage: In a skillet over medium heat, crumble and cook sausage until browned and no pink remains, 6–8 minutes. Drain excess fat and cool 5 minutes.
2. Make the filling: In a bowl, mix cooked sausage, cream cheese, shredded cheese, garlic powder, onion powder, and pepper until smooth and well combined.
3. Prep the dough: Heat oven to 375°F / 190°C. Line 2 sheet pans with parchment. Unroll crescent dough and separate into triangles.
4. Fill & roll: Place about 1 heaping tablespoon filling at the wide end of each triangle. Roll toward the tip to form crescents. Pinch seams gently to keep filling in. Arrange tip-side down on pans.
5. Finish: Brush lightly with egg wash and sprinkle seeds if using.
6. Bake: 15–18 minutes, rotating pans once, until deep golden brown and the cheese is melty. Cool 3–4 minutes and serve warm.

Make-Ahead & Freezer Tips

• Assemble ahead: Fill and roll, then cover and refrigerate up to 24 hours. Bake straight from the fridge, adding 1–2 minutes.
• Freeze unbaked: Freeze on a tray until firm, then bag up to 2 months. Bake from frozen at 375°F/190°C for 18–22 minutes.
• Reheat: 300°F/150°C for 8–10 minutes (or air fryer 320°F/160°C for 5–6 minutes).

Variations

• Jalapeño Popper: Add 1–2 tbsp diced pickled jalapeños + swap cheddar.
• Italian: Use Italian sausage, add 1 tsp dried Italian seasoning, and mozzarella + Parmesan.
• Ranch Bacon: Stir in 2 tbsp cooked crumbled bacon + 1 tbsp dry ranch mix.
• Spinach & Sausage: Fold in 1/2 cup well-drained thawed spinach.

Serving Ideas

Great with marinara, honey-mustard, ranch, or a spicy aioli. Add a fresh crudité platter to balance the richness.

Notes & Success Tips

• Let the filling cool slightly before rolling so the crescents seal better.
• Don’t overfill—1 heaping tablespoon per crescent keeps leaks to a minimum.
• For extra flakiness, chill filled crescents 10 minutes before baking.

Nutrition (Estimate per crescent)

~170 kcal, 10 g fat, 11 g carbs, 7 g protein (will vary by brands and add-ins).