Preparation Time (Prep Time): 15 Minutes
Cook Time: 12-15 Minutes
Total Time: 30 Minutes
Yield: 16 Crescents
Intensity Level: Easy / Low Intensity
Mixing: Easy (Hand mixing or stand mixer).
Rolling: Moderate (Requires careful rolling to ensure the filling stays inside).
Cooking: Easy (Standard oven baking).
Ingredients
Here is what you will need to make 16 delicious crescents. We have included a few substitutions to cater to different dietary needs or preferences.
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.
Step-by-Step Instructions
Follow these steps carefully to ensure your crescents come out perfectly golden and delicious.
Step 1: Cook the Sausage
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.
Chef’s Tip: Ensure the sausage is finely crumbled. Large chunks will make the crescents difficult to roll.
Step 2: Combine the Filling
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.
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
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
Roll out one can of crescent roll dough onto a lightly floured surface.
If using perforated dough: Pinch the seams together to seal them, creating a solid sheet of dough.
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.
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.
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.”
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
In a small bowl, beat the egg with 1 tablespoon of water to create the egg wash.
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
Place the crescents on the prepared baking sheet, leaving about 1 inch of space between them for air circulation.
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.
Final Recipe Notes & Pro-Tips
Cooling: Let the crescents cool on the baking sheet for about 5 minutes before transferring to a serving platter. This allows the cream cheese filling to set slightly, preventing it from spilling out when bitten.
Reheating: To reheat leftovers, place them in an air fryer at 350°F for 3-4 minutes or in a conventional oven at 325°F until warm. Avoid the microwave, as it makes the crescents soggy.
Make-Ahead: You can prepare the sausage filling up to 2 days in advance. Store it in an airtight container in the refrigerator. Assemble and bake fresh.
Freezing: Freeze unbaked crescents on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen at 375°F for 18-20 minutes.
Nutritional Information
Please note: Nutritional values are estimates and vary based on the specific brands of ingredients used, particularly the type of sausage and cream cheese. This information is based on using traditional pork sausage, full-fat cream cheese, and standard crescent dough.
Serving Size: 1 Crescent (Makes 16 Servings)
Nutrient Amount Per Serving
Calories ~210 kcal
Total Fat 16g
Saturated Fat 7g
Trans Fat 0g
Cholesterol 40mg
Sodium 450mg
Total Carbohydrates 12g
Dietary Fiber 0g
Sugars 3g
Protein 8g
