Baked Sausage Cream Cheese Crescents

Ingredients

For the Filling:

• 1 lb (450g) Breakfast Sausage – Hot or mild, depending on your spice preference. You can use ground pork sausage, turkey sausage, or even a plant-based alternative.
• 8 oz (226g) Cream Cheese – Full-fat cream cheese provides the best flavor and texture, but reduced-fat works well too. Ensure it is softened to room temperature for easy mixing.
• ½ cup (50g) Shredded Cheddar Cheese – Optional, but adds a lovely sharpness. You can substitute with Pepper Jack for extra heat or Mozzarella for a milder taste.
• ½ teaspoon Garlic Powder
• ¼ teaspoon Onion Powder
• Fresh Black Pepper (to taste) – The sausage usually has enough salt, so we recommend avoiding extra salt here.

For the Dough & Assembly:

• 2 (8-ounce) cans Refrigerated Crescent Roll Dough – The classic store-bought dough sheets work best. You can use the “Big and Flaky” version for extra height.
• 1 Large Egg – For the egg wash. You can use 1 tablespoon of milk or water as a substitute for the wash if needed.
• Sesame Seeds or Poppy Seeds – Optional, for garnish and added crunch.

Instructions

Step 1: Cook the Sausage

1. Place a large skillet over medium-high heat (Intensity: Medium-High) . Add the breakfast sausage. Use a wooden spoon to break the meat into small crumbles. Cook until the sausage is thoroughly browned and no longer pink, about 5 to 7 minutes.
2. Chef’s Tip: Ensure the sausage is finely crumbled. Large chunks will make the crescents difficult to roll.

Step 2: Combine the Filling

1. Drain the excess grease from the cooked sausage. Transfer the sausage to a medium mixing bowl. Add the softened cream cheese, shredded cheddar (if using), garlic powder, onion powder, and pepper.
2. Mixing Intensity: Low/Medium. Mix until all the ingredients are well combined and the cream cheese has melted into the warm sausage. The mixture should be creamy and cohesive.

Step 3: Prepare the Oven and Baking Sheet

1. While the filling cools slightly, preheat your oven to 375°F (190°C) . Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures easy cleanup.

Step 4: Assemble the Crescents

1. Roll out one can of crescent roll dough onto a lightly floured surface.
2. If using perforated dough: Pinch the seams together to seal them, creating a solid sheet of dough.
3. If using dough sheets: Simply roll it out slightly to ensure it’s even. Cut the dough into 4 equal rectangles (if using a sheet) or separate the 4 triangles.
4. For Triangle Method: Place a heaping tablespoon of the sausage mixture onto the wide end of each triangle. Roll the dough towards the point, tucking the filling in as you go.
5. For Square/Rectangle Method: Place the filling in the center of the rectangle. Fold one side over, then the other, and pinch the seams to create a sealed “pillow.”
6. Important: Ensure the filling is completely enclosed. If any filling leaks out during baking, it will burn on the pan.

Step 5: Egg Wash & Garnish

1. In a small bowl, beat the egg with 1 tablespoon of water to create the egg wash.
2. Coating Intensity: Low. Using a pastry brush, lightly brush the top of each crescent with the egg wash. This will give them a beautiful, glossy, golden-brown finish. Sprinkle with sesame seeds or poppy seeds if desired.

Step 6: Bake

1. Place the crescents on the prepared baking sheet, leaving about 1 inch of space between them for air circulation.
2. Baking Intensity: Medium-High (400°F/200°C). Place the sheet in the oven on the middle rack. Bake for 12 to 15 minutes , or until the crescents are puffed up and deeply golden brown.

Nutrition

Calories: ~210 kcal · Protein: 8g · Fat: 16g · Carbohydrates: 12g Dietary · Saturated Fat: 7g · Fiber: 0g · Sugar: 3g · Sodium: 450mg