Sausage Cream Cheese Crescents
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
