This recipe for Sausage Cream Cheese Crescent Rolls has been a go-to whenever I want something that feels indulgent but comes together in a flash. I first made these on a weekend when friends dropped by unexpectedly; the kitchen filled with the aromas of browned sausage, toasted dough, and roasted tomato. The combination of mild breakfast sausage and softened cream cheese creates a creamy, savory center, while the fire-roasted diced tomatoes and green chilies add a bright, smoky lift. They always disappear fast—hot from the oven the first time I served them, my usually reserved neighbor went back for a third roll and declared them "dangerously addictive."

I love these for how versatile they are: they sit easily at a brunch spread, travel well to potlucks, and make for an indulgent weeknight snack when paired with a simple salad. The golden crescent exterior provides a buttery, flaky contrast to the rich filling; the hidden cream cheese keeps the interior soft and cohesive so the rolls hold together when you bite in. I originally developed the ratio of sausage to cream cheese to ensure each roll is moist without being greasy—this balance is key and the small details matter, like draining the tomatoes well and using room temperature cream cheese so the filling spreads smoothly.

Ingredients

• Mild breakfast sausage (1 pound): Choose a fresh, high-quality brand you like to eat on its own. Mild keeps the flavors approachable for all ages; if you prefer a bolder kick, select hot or spicy sausage. Browning and draining the sausage properly reduces excess grease and concentrates flavor.
• Cream cheese (6 ounces), softened: Full-fat cream cheese yields the richest texture and helps the filling bind. Let it sit at room temperature for 20–30 minutes before mixing so it whips together smoothly with the sausage—avoid microwave-melting, which can make it oily.
• Fire-roasted diced tomatoes and green chilies (10 ounces), well drained: The smoky tomatoes add acidity and lift; drain thoroughly to prevent soggy dough. You can use a fine-mesh sieve and press gently to remove excess liquid.
• Fresh parsley (1 teaspoon), finely chopped: Adds a fresh herbal brightness. Flat-leaf parsley is ideal; chop finely so it distributes evenly throughout the filling.
• Refrigerated crescent roll dough (2 cans, two 8-ounce cans): I use a standard plug-and-bake crescent dough for convenience. Each can typically contains eight triangles—two cans make sixteen rolls. For a flakier crust, choose a butter-lean dough; for a slightly richer flavor, brush the baked rolls with melted butter immediately out of the oven.

Instructions

Preheat and prepare: Preheat your oven to 375°F. Line a baking sheet with parchment paper to prevent sticking and to promote even browning. If you have two sheets, rotate halfway through baking for the most consistent color. Brown the sausage: In a skillet over medium heat, cook 1 pound of mild breakfast sausage, breaking it into small pieces with a wooden spoon. Cook until there is no pink and edges are lightly browned, about 6–8 minutes. Transfer to a plate lined with paper towels and press to remove excess grease—this keeps the filling from making the dough soggy. Mix the filling: Place the warm, drained sausage into a medium mixing bowl. Add 6 ounces of softened cream cheese, 10 ounces of well-drained fire-roasted diced tomatoes and green chilies, and 1 teaspoon of finely chopped fresh parsley. Use a spatula to fold the mixture until fully combined and smooth. Taste and adjust seasoning with a pinch of salt and black pepper if desired. Prepare the dough: Roll out one canister of crescent dough on a lightly floured surface or on parchment. Cut along the perforated lines with a pizza cutter and separate the triangles. For smaller, more appetizer-friendly bites, slice each triangle in half lengthwise so you have thinner triangles that roll to a smaller log. Portion and roll: Using a 1-tablespoon cookie scoop (or a teaspoon), place a scoop of filling near the top center of each dough triangle. Stretch the top of the triangle gently over the filling and roll toward the narrow end, keeping a snug but not overly tight roll. Place seam-side down on the prepared baking sheet. Repeat until all dough and filling are used—you should end up with about 16 rolls. Bake and finish: Bake in the preheated 375°F oven for about 15 minutes, or until the crescents are puffed and golden brown. Remove from oven and let cool for 3–5 minutes on the baking sheet before transferring to a wire rack or platter to serve. Optional: brush with melted butter and sprinkle a little extra chopped parsley for color.

Storage Tips

To store cooled rolls, place them in an airtight container and refrigerate for up to 4 days. Reheat briefly in a 350°F oven for 6–8 minutes or in an air fryer at 325°F for 3–4 minutes to regain crispness. For longer storage, freeze unbaked formed rolls on a tray until firm, then transfer to a freezer bag for up to 3 months; bake from frozen adding 4–6 minutes to the bake time. Avoid microwaving if you want to preserve the flaky texture—microwaves can make the dough gummy.

Ingredient Substitutions

If you want a lighter version, swap full-fat cream cheese for a reduced-fat variety, though the filling will be slightly less rich. Use ground turkey or chicken breakfast sausage for a lower-fat protein—adjust seasoning as these are milder. If you don't have fire-roasted tomatoes and green chilies, substitute well-drained diced tomatoes plus a pinch of smoked paprika and a minced jalapeño for heat. To make this vegetarian, replace sausage with a plant-based crumbled sausage alternative and check that crescent dough is vegetarian-friendly.

Serving Suggestions

Serve warm with a simple green salad for a light brunch or alongside scrambled eggs and roasted potatoes for a hearty breakfast spread. These also pair well with a cooling yogurt-based dip or a tangy salsa roja for extra brightness. Garnish with chopped parsley or a light drizzle of hot honey for a sweet-and-spicy contrast. For a party platter, arrange with sliced cheeses and pickles to balance the richness.

Cultural Background

Hand-held, filled pastries have roots across many cuisines, from European stuffed breads to American party snacks. These crescent rolls are a modern American adaptation of the classic pig-in-a-blanket concept, elevated with cream cheese and Mexican-inspired fire-roasted tomatoes and green chilies. The combination reflects a blending of comfort-food Americana with bold, smoky flavors that became popular as canned roasted chilies gained visibility in mid-20th-century home cooking.

Seasonal Adaptations

In summer, swap canned tomatoes for fresh, drained charred cherry tomatoes and add basil instead of parsley. For autumn or winter, stir in a pinch of ground sage and swap parsley for chopped rosemary for a warming, herb-forward profile. During holidays, make mini versions as bite-sized appetizers and offer a maple-Dijon dipping sauce to play on savory-sweet seasonal preferences.

Meal Prep Tips

For efficient prep, brown the sausage and mix the filling up to two days ahead—store covered in the refrigerator. Assemble raw rolls on parchment-lined trays, cover tightly, and refrigerate overnight or freeze for longer storage. Label and stack in freezer-safe containers. When baking from chilled, allow an extra 2–4 minutes; when baking from frozen, add 4–6 minutes. Portion into single-serve boxes for easy grab-and-go breakfasts throughout the week.

These Sausage Cream Cheese Crescent Rolls are a reliable, crowd-pleasing addition to any menu. They balance simplicity with bold flavor and reward a little technique—like thorough draining and using room-temperature cream cheese—with consistently excellent results. Share them warm, and watch them become a regular request at your table.