Description
These Sausage, Rotel & Cream Cheese Crescent Rolls are a savory and creamy appetizer perfect for parties, game days, or breakfast. Featuring browned breakfast sausage, tangy Rotel tomatoes, and rich cream cheese wrapped in flaky crescent dough, they’re baked to golden perfection with a cheesy finish. Easy to prepare and full of flavor, these rolls are sure to be a crowd-pleaser.
Ingredients
Scale
Sausage Filling
- 1 pound breakfast sausage
- 1 can Rotel diced tomatoes with green chilies, drained well
- 8 ounces cream cheese, softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Dough & Assembly
- 1 package refrigerated crescent roll dough (8 count)
- 1/2 cup shredded cheddar cheese (optional)
- 1 egg beaten with 1 tablespoon water for egg wash
Instructions
- Preheat oven and prepare baking sheet. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cook the sausage. In a large skillet over medium heat, cook the breakfast sausage until it is browned and fully cooked, breaking it into small crumbles as it cooks. Drain off any excess grease to keep the mixture from being too oily.
- Combine sausage with other filling ingredients. Stir in the well-drained Rotel diced tomatoes with green chilies, softened cream cheese, garlic powder, onion powder, salt, and black pepper. Mix until the filling is well combined and creamy. Allow the mixture to cool slightly to make it easier to handle.
- Prepare the crescent rolls. Unroll the crescent dough and separate it into 8 triangles as pre-marked on the package.
- Fill and roll the crescents. Spoon about 2 tablespoons of the sausage mixture onto the wide end of each triangle. If using, sprinkle shredded cheddar cheese over the filling. Roll up each crescent starting from the wide end toward the point to fully encase the filling.
- Apply egg wash and bake. Place the filled crescent rolls on the prepared baking sheet. Brush each roll with the beaten egg wash to achieve a beautiful golden brown crust. Bake in the preheated oven for 12–15 minutes or until the crescents are golden and fully cooked through.
- Serve warm. Remove from the oven and serve immediately while warm and melty for the best flavor experience.
Notes
- Drain the Rotel tomatoes very well to prevent a watery filling.
- These crescent rolls can be made ahead of time and reheated in the oven.
- Perfect for parties, game days, or a satisfying breakfast option.
- For added heat, add a pinch of cayenne pepper to the filling or use spicy breakfast sausage.
