Sausage Cream Cheese Crescents

Warm, flaky crescents give way to a rich, savory burst of seasoned sausage and tangy cream cheese. Sausage Cream Cheese Crescents are an easy crowd-pleaser I developed and refined after testing this version 8 times for texture and seasoning balance. They’re quick to make, travel well, and finish with a golden, glossy edge that signals perfect doneness. If you like the tart-sweet balance of other filled crescents, try cranberry cream cheese crescents for a holiday twist. I perfected the filling ratios while running a small catering line, and the method here works in any home oven. Read on for exact measurements, step-by-step timing, and pro tips to get consistent results every batch.

Why This Recipe Works

The hot sausage is briefly cooled before mixing with cream cheese so the filling stays creamy instead of melting into the dough.
Using room-temperature cream cheese helps the filling spread smoothly and bind to the sausage.
A light egg wash encourages a deep golden color and a shiny finish without making the dough soggy.
Brief chilling (5–10 minutes) firms the filling, making the crescents easier to roll without tearing.
Baking at a defined high temperature gives quick oven spring, keeping the pastry layers distinct and flaky.

Ingredients Breakdown

Crescent dough (1 package, 8 oz / 226 g refrigerated crescent roll dough): Provides the flaky pastry shell. You can use full-sheet or triangular pre-cut dough; do not try to substitute with biscuit dough — the texture and rollability differ.
Ground pork sausage (340 g / 12 oz, raw): The main savory element. Use mild or spicy to taste. If using pre-cooked sausage, reduce added salt.
Cream cheese (112 g / 4 oz, full-fat, room temperature): Binds the filling and adds tang. Low-fat cream cheese will thin the filling and change mouthfeel.
Finely chopped onion (40 g / 1/3 cup): Adds sweetness and texture. Sauté briefly to mellow sharpness.
Fresh parsley, chopped (8 g / 2 tbsp): Brightens the filling.
Garlic, minced (1 clove / ~3 g): Adds savory depth.
Grated sharp cheddar (56 g / 1/2 cup): Optional, for extra cheesiness.
Egg (1 large): For egg wash to encourage browning.
Salt and black pepper: Season to taste; remember pre-seasoned sausage may add salt.
Pinch of smoked paprika (optional): Adds a subtle smoky note.

Substitutions and impact:

Turkey sausage: Leaner, less fat; the filling will be drier — add 1–2 tbsp sour cream or mayo to compensate.
Cream cheese alternatives: Greek yogurt makes it tangier and looser; reduce quantity by 1 tbsp to maintain firmness.
Crescent dough alternatives: Homemade laminated dough works but requires more time. Pre-cut crescent triangles are the fastest and most reliable.

Brand note: If you use Diamond Crystal kosher salt, measure as written; if you use Morton, halve the stated amount because it’s denser.

Essential Equipment

Large skillet (10–12 inch / 25–30 cm): For browning sausage.
Mixing bowl (medium): For combining filling.
Small baking sheet (29 x 18 cm / 11.5 x 7 in): Fits 12 crescents comfortably.
Parchment paper or silicone mat: Prevents sticking and promotes even browning.
Pastry brush: For egg wash.
Instant-read thermometer: To confirm internal temperature reaches 74°C (165°F).
Rolling pin (optional): If triangles need slight widening; use gentle pressure.
If you don’t have pre-cut crescent dough, use a pizza cutter and a ruler as a makeshift divider.

Step-by-Step Instructions

Makes 12 crescents. Prep time 15 minutes. Cook time 15 minutes. Inactive time None. Total time 30 minutes. Servings: 12 (1 crescent each).

Step 1: Brown the sausage

Heat a large skillet over medium-high heat. Add 340 g (12 oz) ground pork sausage and crumble; cook until no pink remains, about 6–7 minutes, stirring and breaking lumps every 30 seconds. Drain excess fat and transfer to a bowl to cool for 5 minutes.

Step 2: Sauté onion and garlic

In the same skillet, add 1 tbsp neutral oil and 40 g (1/3 cup) finely chopped onion; cook until translucent and fragrant, about 3–4 minutes. Add 1 minced clove garlic and cook 30 seconds more; remove from heat and cool 1–2 minutes.

Step 3: Mix the filling

Combine cooled sausage, sautéed onion and garlic, 112 g (4 oz) room-temperature cream cheese, 56 g (1/2 cup) grated cheddar (optional), 8 g (2 tbsp) chopped parsley, 1/4 tsp smoked paprika, and salt and pepper to taste. Stir until smooth and cohesive; do not overmix — you want some texture from the sausage.

Step 4: Prepare the dough

Unroll one 226 g (8 oz) package crescent dough and separate into 12 triangles according to package lines. If triangles are small, gently roll each base outward using a rolling pin to widen slightly, about 5–10 seconds per triangle.

Step 5: Fill and roll

Spoon about 1 tbsp (15 g) filling onto the wide end of each triangle. Gently spread it toward the center, leaving a 1 cm (1/2 in) border. Roll from wide end to point, tucking the filling in. Place seam-side down on a parchment-lined baking sheet.

Step 6: Egg wash and bake

Whisk 1 large egg with 1 tbsp water and brush each crescent lightly. Bake in a preheated oven at 190°C (375°F) for 12–15 minutes, until golden brown and an instant-read thermometer inserted into filling reads 74°C (165°F). Let rest 3 minutes before serving.

Expert Tips & Pro Techniques

Common mistake: Overfilling triangles causes leaks. Use a consistent 1 tbsp filling and leave a 1 cm border.
Temperature control: Let the cooked sausage cool slightly; hot filling will melt the dough and make rolling messy.
Make-ahead: Fully assemble crescents, place on the baking sheet, cover tightly, and refrigerate up to 12 hours. Bake from chilled, adding 1–2 minutes to baking time.
Professional technique for home cooks: For a glossy, deep brown finish, brush with egg wash then sprinkle a pinch of fine sea salt before baking.
Texture hack: If dough seams pop open, seal with a dab of egg wash and press gently; chilling the tray 5 minutes helps seams set.
Use leftover cream cheese: If you have extra cream cheese after making these, try it as a base for a quick weeknight bake like baked cream cheese chicken.

Storage & Reheating

Refrigerator: Store cooled crescents in an airtight container for up to 3 days. Layer parchment between pieces to prevent sticking.
Freezer: Freeze baked crescents in a single layer on a tray until firm, about 1 hour, then transfer to a freezer bag for up to 2 months. To freeze unbaked, assemble on a parchment-lined sheet, freeze until firm, then store in a bag; bake from frozen, adding 4–6 minutes.
Reheating: Reheat from chilled at 175°C (350°F) for 8–10 minutes. From frozen, heat at 180°C (350°F) for 12–15 minutes. Avoid microwaving — it makes the dough soggy.

Variations & Substitutions

Spicy Sausage Version: Use hot Italian sausage instead of sweet. Keep cream cheese the same. No timing changes.
Vegetarian Option: Replace sausage with 200 g (7 oz) cooked lentils and 113 g (4 oz) crumbled firm tofu. Add 1 tsp soy sauce for umami. Baking time unchanged.
Gluten-Free: Use a 1:1 gluten-free crescent dough or make small turnovers with gluten-free puff pastry; baking time may increase by 2–4 minutes.
Sweet-Savory Twist: Add 1 tsp maple syrup to the filling and substitute diced apple for parsley for a fall twist. Serve with a side of caramel apple cream cheese for dessert contrast.
Soup-and-Snack Combo: Turn the crescents into a meal by pairing with a bowl of creamy Italian sausage soup; the flavors echo and complement each other.

Serving Suggestions & Pairings

Serve warm with grainy mustard or honey mustard for dipping.
Offer alongside a light salad and pickled red onions to cut richness.
Pair with a cold, crisp lager or a dry sparkling wine for contrast.
For a heartier spread, serve with creamy provolone tortellini — see cheesesteak tortellini with creamy provolone for inspiration.

Nutrition Information

Per serving (1 crescent). Servings: 12.

Calories: 170 kcal
Total Fat: 11 g
Saturated Fat: 4.5 g
Cholesterol: 45 mg
Sodium: 320 mg
Total Carbohydrates: 10 g
Dietary Fiber: 0.5 g
Sugars: 1 g
Protein: 7 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my crescents turn out soggy inside?
A: Soggy filling is usually from adding warm sausage directly to the cream cheese or overcrowding the pan. Cool the sausage 5 minutes before mixing and give the baking sheet room for air circulation.

Q: Can I make this without eggs for the wash?
A: Yes. Brush crescents with melted butter or milk for browning. Egg wash gives the best shine and color but isn’t essential.

Q: Can I double this recipe for a party?
A: Yes. Double the ingredients and bake on two sheets, rotating halfway through. Do not crowd the oven — bake one sheet on the middle rack and the second on the rack below, switching positions after 6–7 minutes.

Q: Can I prepare this the night before?
A: Yes. Assemble crescents on the baking sheet, cover tightly, and refrigerate up to 12 hours. Bake from chilled and add 1–2 minutes to the suggested bake time.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, baked crescents keep well for up to 3 days. Reheat in the oven for best texture.

Q: Can I use store-bought cooked sausage crumbles?
A: You can, but check salt levels and seasoning. If they’re pre-seasoned, taste first and reduce added salt.

Q: What’s an easy dip that goes with these?
A: Grainy mustard, honey mustard, or a quick sriracha mayo (2 tbsp mayo + 1 tsp sriracha) all work well.

Conclusion

These crescents are fast to make and travel well for potlucks or weeknight snacks. For variation ideas and other classic versions, see Plain Chicken’s Sausage & Cream Cheese Crescents recipe and Take Two Tapas’ Sausage Cream Cheese Crescent Rolls for additional techniques and fillings.