Ingredients
Method
- Preheat oven to 375°F. Line two large baking sheets with parchment paper and set aside.
- In a large skillet over medium-high heat, cook and crumble 1 lb. breakfast sausage until fully browned with no pink remaining. Drain excess grease well and return the skillet to the stove on low heat.
- Add 8 oz. softened cream cheese to the skillet with the sausage. Stir until the cream cheese is fully melted and the mixture is smooth. Remove from heat.
- Stir in ½ cup shredded cheddar cheese, ½ teaspoon garlic powder, and ½ teaspoon onion powder until fully combined. Allow filling to cool for 3-4 minutes.
- Open crescent roll tubes and separate the dough into 16 triangles along the perforations. Place 1 heaping tablespoon of sausage filling onto the wide end of each triangle.
- Roll each crescent from the wide end toward the tip, point-side down, and place on the prepared baking sheets about 2 inches apart. Sprinkle with dried parsley if using.
- Bake for 12-14 minutes, until golden brown and puffed. Let rest for 3-4 minutes before serving as the filling will be very hot.
Nutrition
Notes
Make it ahead: The sausage cream cheese filling can be made the night before and stored covered in the refrigerator. When ready to bake, fill and roll the crescents and bake as directed. This is a great time-saver for holiday mornings or entertaining.
Lighten it up: Swap the regular breakfast sausage for ground turkey sausage and use reduced-fat cream cheese to cut down on the fat content while still keeping all that satisfying, savory flavor the whole family loves.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat in the oven or air fryer at 350°F until warmed through and crispy — avoid the microwave to keep that flaky crust intact.