Sausage Cream Cheese Crescents

Warm, flaky crescents filled with a rich, savory mixture of seasoned sausage and tangy cream cheese, perfect for any gathering.

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Heat a large skillet over medium-high heat. Add ground pork sausage and crumble; cook until no pink remains, about 6–7 minutes. Drain excess fat and transfer to a bowl to cool for 5 minutes.
In the same skillet, add 1 tbsp neutral oil and chopped onion; cook until translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds more; remove from heat and cool 1–2 minutes.
Combine cooled sausage, sautéed onion and garlic, cream cheese, grated cheddar (if using), chopped parsley, smoked paprika, and salt and pepper. Stir until smooth; do not overmix.
Unroll crescent dough and separate into triangles. If needed, roll each base outward slightly.
Spoon about 1 tbsp filling onto the wide end of each triangle. Roll from wide end to point, tucking filling in. Place seam-side down on a parchment-lined baking sheet.
Whisk egg with 1 tbsp water and brush over each crescent. Bake at 190°C (375°F) for 12–15 minutes until golden brown and fully cooked. Let rest for 3 minutes before serving.

For best results, let the sausage cool before mixing to prevent melting the dough. Use an egg wash for a glossy finish.