Delightful bites of fluffy crescent dough filled with a rich, savory mixture of cream cheese and sausage, perfect for any occasion.
Ingredients
Scale:
1 pound ground breakfast sausage
8 ounces cream cheese, softened
1/2 cup shredded cheddar cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 cans (8 ounces each) refrigerated crescent roll dough
1 tablespoon chopped fresh parsley (for garnish)
1/2 teaspoon paprika or cayenne pepper (optional)
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, add the ground breakfast sausage. Cook until browned and fully cooked, about 5-7 minutes. Drain excess grease.
In a large mixing bowl, combine the cooked sausage, softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, and black pepper. Mix until creamy.
Unroll the crescent roll dough on a clean surface. Separate into triangles.
Place a generous tablespoon of the sausage mixture at the wide end of each triangle. Roll from the wide end toward the point and seal the edges.
Place the filled crescents on a greased baking sheet. Brush the tops with melted butter or an egg wash if desired.
Bake for 12-15 minutes until golden brown and p￭ up.
Let cool for a few minutes, then garnish with parsley before serving.
