Sausage Cream Cheese Crescents
(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
