Ingredients
1 lb (454 g) ground sausage (breakfast for mild sweetness, hot Italian for bold spice, or chorizo for smoky depth)
8 oz (225 g) full-fat cream cheese, softened to room temperature
1 cup (115 g) shredded cheese (sharp white cheddar, pepper Jack, or smoked Gouda—avoid pre-shredded; anti-caking agents hinder melt)
2 (8-oz) cans refrigerated crescent roll dough (Pillsbury Original—do not use “sheets” or “buttery” varieties; they lack structure)
¼ tsp freshly ground black pepper (plus more to taste)
Optional upgrades: 1 tsp garlic powder, 1 Tbsp chopped fresh chives, or ½ tsp smoked paprika
Step-by-Step Instructions
Prep & preheat: Position oven rack in center. Preheat to 375°F (190°C). Line two baking sheets with parchment (no greasing).
Prep dough: Unroll crescent dough onto a clean surface. Press perforations to seal, forming two 12"x8" rectangles. Cut each lengthwise into 6 strips (12 total), then cut each strip diagonally into 2 triangles—24 triangles total.
Cook sausage: In a skillet over medium heat, cook sausage, breaking into fine crumbles, until no pink remains (6–8 min). Drain thoroughly on paper towels—excess fat = soggy crescents. Let cool 5 minutes.
Make filling: In a bowl, combine cooled sausage, cream cheese, shredded cheese, and pepper. Use a hand mixer or sturdy spoon to blend until smooth and cohesive—no streaks. Filling should hold a soft peak.
Fill & roll: Place 1 level tsp filling at the wide end of each triangle. Fold sides over filling (like an envelope), then roll tightly toward the point. Pinch seam gently to seal. Curve into a crescent shape if desired.
Bake to golden perfection: Arrange 12 per sheet, 1 inch apart. Bake 14–16 minutes—until deeply golden, edges crisp, and bottoms sound hollow when tapped. Rotate sheets halfway.
Rest & serve: Let cool 3–5 minutes on sheets—this firms the filling. Transfer to a platter. Serve warm.
Tips for Perfect Gravy
(Note: These are intentionally un-sauced—but for a dipping upgrade, whisk ½ cup sour cream + 1 Tbsp Dijon + 1 tsp honey + pinch of cayenne.)
Serving Suggestions
With maple syrup for sweet-savory brunch magic
Alongside a Bloody Mary bar (celery sticks, pickled veggies, olives)
Stuffed into slider buns with arugula for mini sandwiches
As a savory twist on holiday charcuterie: pair with cornichons and grainy mustard
Storage & Make-Ahead Tips
Refrigerate unbaked: Shape, cover, chill up to 24 hours—bake 2–3 minutes longer.
Freeze unbaked: Arrange on sheet, freeze solid, transfer to bag. Bake from frozen—20–22 minutes.
Reheat baked: 5 minutes at 350°F—never microwave (soggy crust).
Frequently Asked Questions
Can I use plant-based sausage?
Yes—choose a high-fat variety (like Impossible or Field Roast) and add 1 Tbsp olive oil to filling for moisture.
Why are my crescents leaking?
Overfilling or under-sealing. Use 1 tsp filling max, and pinch seams firmly. Chill filled crescents 10 min before baking.
Can I make them ahead?
Absolutely—the overnight chill improves flavor melding and prevents spreading.
Allergy Information
Contains: Dairy, wheat, eggs (in dough), soy (in most sausage—check label).
Nut-free, fish/shellfish-free.
Gluten-free option: Use GF crescent dough (like Katz) and ensure sausage is GF.
Nutrition Facts
(Per crescent, 1 of 24)
Calories: 110 | Protein: 4g | Fat: 8g (sat 4g) | Carbs: 6g | Fiber: 0g | Sugar: 1g | Sodium: 240mg
Final Thought
There’s joy in the fold—the way dough envelops filling, the scent of butter and spice rising in the oven, the first warm, flaky bite that dissolves into savory richness. These crescents aren’t just food. They’re promise: of gathering, of ease, of delight in the simple act of sharing something made with care. So bake a batch. Watch them disappear. And save one—just for you—while it’s still hot from the pan.
