Description
Sausage, Rotel & Cream Cheese Crescent Rolls: Comfort food filled with savory sausage, spicy Rotel, and creamy cheese, perfect for a crowd.
Ingredients
Scale
- 1 pound (450g) ground breakfast sausage (mild or hot, depending on preference)
- 8 oz (226g) cream cheese, softened to room temperature
- 1 can (10 oz/283g) Rotel diced tomatoes and green chilies, drained well
- 2 tubes (8 oz/226g each) refrigerated crescent roll dough
- ½ cup (50g) shredded cheddar cheese (optional)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 egg, beaten (for egg wash)
- 1 tablespoon butter, melted (for brushing)
Instructions
- Step 1: Prepare the Filling Heat a large skillet over medium-high heat. Add the ground sausage and break it apart with a wooden spoon as it cooks. Brown the meat thoroughly, about 8-10 minutes, until no pink remains. Drain off the excess grease by transferring the cooked sausage to a paper towel-lined plate. Return the sausage to the skillet and reduce heat to low.
- Step 2: Create the Creamy Mixture Add the softened cream cheese to the warm sausage. Stir continuously until the cream cheese melts completely and incorporates with the sausage. The mixture should be smooth and well-combined. Next, add the well-drained Rotel tomatoes, garlic powder, onion powder, and black pepper. Mix everything thoroughly and remove from heat. If using shredded cheese, fold it in now while the mixture is still warm. Allow the filling to cool for about 10 minutes before handling.
- Step 3: Prepare the Dough Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Unroll the crescent roll dough onto a lightly floured surface and separate into triangles along the perforations. For extra stability, you can press together any tears that form in the dough.
- Step 4: Fill and Shape Place approximately 1-2 tablespoons of the sausage, Rotel, and cream cheese mixture on the wide end of each crescent triangle, leaving a small border around the edges. Carefully roll the dough from the wide end toward the pointed end, gently tucking in any filling that tries to escape. Place each roll on the prepared baking sheet, making sure the pointed end is tucked underneath to prevent unraveling during baking. Leave about 2 inches between rolls to allow for expansion.
- Step 5: Finish and Bake Brush each roll with beaten egg wash for a golden, shiny finish. For extra flavor, you can sprinkle a small amount of everything bagel seasoning or dried herbs on top. Bake for 12-15 minutes, or until the rolls are puffed up and golden brown. You’ll know they’re done when the dough is no longer doughy in the center. Remove from the oven and brush with melted butter for that extra touch of richness. Allow the Sausage, Rotel & Cream Cheese Crescent Rolls to cool for 5 minutes before serving to let the filling set slightly.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Americaine
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 2g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg
Keywords: Sausage, Rotel & Cream Cheese Crescent Rolls