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–+ servings
baked sausage filled crescent roll appetizers.
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5 from 2 votes

Sausage Cream Cheese Crescent Rolls

Sausage Cream Cheese Crescent Rolls are the perfect appetizer or snack for any occasion. They are made with simple ingredients, but they are so delicious and satisfying.
Prep Time15 minutes
Cook Time10 minutes
Chill Time1 hour
Total Time1 hour 25 minutes
Course: Appetizers
Cuisine: American
Servings: 16 appetizers
Calories: 167kcal
Author: Kelly Bloom
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Equipment

Ingredients

  • 1 lb Sausage bulk sausage, regular or spicy
  • ½ cup Bell pepper finely diced red bell pepper
  • 2 Green onions sliced
  • 8 oz Cream cheese softened to room temperature
  • 1 cup Cheese shredded, cheddar or pepper jack
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 2 tubes Crescent rolls 8 oz per tube
US Customary - Metric

Instructions

  • Cook the bulk sausage in a skillet until it's no longer pink - about 7 minutes. Add the diced red pepper, and diced green onion and cook until softened, about 3 minutes.
    1 lb Sausage, ½ cup Bell pepper, 2 Green onions, 1 teaspoon Salt, ½ teaspoon Black pepper, 1 cup Cheese
  • Transfer to a bowl and add the softened cream cheese and shredded cheese, blending until mixed well.
    8 oz Cream cheese
  • Pop open the tubes of crescent rolls, and spread them out on the lined baking sheet.
    2 tubes Crescent rolls
  • Pinch the seams together if the sheet is perforated. Spread the cream cheese mixture over each sheet.
  • Roll each sheet of cream cheese covered dough up jelly roll style into a log, and pinch the dough to seal along the seam.
  • Place in the freezer for one hour to firm up before slicing and baking.
  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Cut each stuffed crescent roll log into 8 to 10 slices and arrange about 2" apart on on the prepared baking sheet.
  • Place in the oven and bake for 15 to 18 minutes, or until golden brown. Serve while still hot or warm.

Notes

  • Be sure to drain off any excess grease from the sausage before mixing the filling.
  • Don't overcrowd your baking sheet. If you put too many rolls on one baking sheet, they won't cook evenly.
  • Don't over-bake, or the sausage crescent rolls will dry out.
  • To make ahead, assemble the rolls but do not bake them. Cover and refrigerate overnight. In the morning, bake as directed.

Nutrition

Calories: 167kcal | Carbohydrates: 1g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 418mg | Potassium: 109mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 443IU | Vitamin C: 6mg | Calcium: 68mg | Iron: 0.4mg