Monday, June 9, 2008

Sausage Cream Cheese Crescents

I cant remember where I got this recipe. All I know is I can't stop making these little buggers. My son swears by these and asks for them for breakfast every weekend.

I entered these Sausage Cream Cheese Crescents in a contest on one of our local radio stations. It was for a Valentines Day Breakfast that you could make for your sweetheart that teamed up with Philadelphia Cream Cheese.


 I really didn't think any thing of it. Boy was I surprised when I got a phone call and they told me that my recipe took 1st place! I couldn't believe it, I was so shocked I couldn't imagine something so simple would be the winner.

 I love sharing this recipe and I get tons of compliments every time I make them. Go on give them a try you will be pleasantly surprised at how easy and tasty they are. 

 
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Preheat oven according to crescent rolls packaging. In a skillet fry the sausage until cooked and brown. Drain off any extra grease.
In mixing bowl, combine softened cream cheese & cooked sausage Mix well.


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Open crescent rolls and unroll dough, place (1) heaping tablespoon of filling on each triangle on the widest end & roll up starting at the widest end towards the point. If using the big and flaky crescents use (2) heaping tablespoons of filling.

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Place on lightly greased (cooking spray works well) baking sheet and bake according to crescent roll package or until golden brown.


Enjoy!!!!! These are great if you need something to take to a fundraiser, potluck, brunch or luncheon. They are great served with scrambled eggs and fresh fruit or yogurt.
 



Sausage Cream Cheese Crescents
{mommyskitchen.net}

Ingredients:
1 - 16 oz regular breakfast sausage, browned & drained
1 - 8oz. package philidelphia cream cheese or generic, softened
2 - packages pillsbury regular crescent dinner rolls (8oz each)

Directions:
Brown and drain breakfast sausage . Combine sausage & cream cheese. The warmth of the sausage will help soften the cream cheese making it easy to combine.

Spoon about 1 - 1 1/2 tablespoons of the filling onto each crescent triangle.

Roll up crescents from the widest part to the point of the crescent roll. Place on a lightly greased baking sheet. 

Bake 350 about 15 - 20 minutes or until golden brown. Serve with scrambled eggs, fresh fruit or yogurt.

Recipe yields: 16 sausage rolls

Cooks Note: The filling can be prepared the night before serving. Just brown and drain the sausage and combine with the softened cream cheese. Store filling in a plastic container in the refrigerator overnight.




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40 comments:

Niki said... #

These are the greatest things!! I am so glad you told me about this recipe! I have to make these all the time now! My husband cannot get enough! They are so easy to make and everyone just loves them!

Vicki said... #

Hi there!! I just recently found your site and am love already!! :)

I made these last night. We often have breakfast for dinner for a fun change. I made scrambled eggs with cheese, these and fresh fruit.

They FLEW off the table!!! LOL!! They were a huge hit and we warmed them up for breakfast again this morning. My husband asked me to make these again, he really liked them. That's a big compliment.

Keep those recipes coming - I'm really enjoying them!! Thanks!! :)

Live.Love.Eat said... #

OOoooh. I am so glad I saw these on your sidebar. I have been wanting to make something like this for a long time so I am going with your recipe. Another one to add to my sidebar list of things to make!! Thank you!!!

Jenny B in Indy said... #

I might just make these for Thanksgiving breakfast! My two year old loves sausage.. It's really the only meat he'll eat so I'm sure he will gobble these up. Thanks for sharing!!

Anonymous said... #

Rattlesnake Eggs taste great and are soo simple to make. I made them on friday night, along with a bunch of other finger foods. Between 4 people (3 guys), I only got one and that was the one I didn't place on the serving tray. Everyone liked them so much that they have request me to make them for Thanksgiving. This is a keeper!!! Thanks!!!

Kim in Alabama said... #

This is very similar to something I make that you may want to try. Instead of sausage, use canned chicken breast. Either 1 small can chicken, 3 oz cream cheese and one roll of crescent rolls or for a larger recipe, use 1 large can chicken breast, 8 oz cream cheese, and 3 pks of crescent rolls. Mix it up, and spoon onto the crescent roll. Roll up and bake. They are really good.

Yvette said... #

Hey Tina!! Ok I finally got the right things to make this lol so I am making them tonight to add to our Christmas breakfast tomorrow :) I hope they stay good in the frig til morning!

Kathy said... #

I made the sausage cream cheese crescents this week. My second son has had them for breakfast and afternoon snack for two days in a row!!! My husband and I loved them too. What a great combination of flavors! Thanks for sharing your recipe!

Julie said... #

Making these for breakfast tomorrow....yum, yum!

Anonymous said... #

A friend of mine has been making these for years, but with a twist. He uses hot & spicy sausage, and also sprinkles shredded cheese before rolling.

Also if you really want to kick it up he add jalapeneos.

Kassy said... #

Just made these for supper tonight and they were great! Thanks for the recipe!

Anonymous said... #

I found this facebook page off a friends page this morning and made these this morning!!...UH-MAZING!!

This website is a lifesaver!! I am a college student so being on my own I am having to fend for myself, and when i start reading receipes that have crazy ingredients i just stop reading!! My cooking consits of ramen and shake-n-bake chicken!! Iam actually some what terrified of making any other kind of meat....but so far your recepies seem pretty easy!!

satisifed eater
Sarah!!

Kerri said... #

I have sausage cooking for these right now! I am hoping my picky breakfast guy will eat these this week. :)

Kristian said... #

I am on a sausage kick right now so this looks amazing! gonna try them out soon thanks for the recipe.

Anonymous said... #

The sausage and cream cheese filling is what I use to make stuffed mushrooms, except then the filling has the chopped up mushroom stems in it too.

My grandma-in-law also makes something similar to this, but with canned flaky biscuits formed into muffin cups. And with a lot more ingredients in the filling.

I'm sooo making this this weekend.

Bianca said... #

just a couple of questions, what kind of sausage is this? do you dice up normal sausages? is it sausage mince? and what are crescent rolls? could you i use puff or shortcrust pastry instead? sorry, we don't have the same ingredients here in Aus, but i would love to try this recipe!

Tina at Mommy's Kitchen said... #

It is ground breakfast sausage. As for the crescent rolls if you cannot find them I found a link for two homemade versions that I have included. You might be able to use puff pastry but I have never tried this reicpe using it.

Homemade Crescent Roll Recipes:

http://bakingbites.com/2009/11/homemade-crescent-rolls/

http://www.ehow.com/how_2054582_make-homemade-crescent-rolls.html

bianca said... #

thanks for the reply. i will attempt to make this with puff pastry and simply squeeze the sausage contents out and see how i go!!!

Sue said... #

These are GREAT. I make something very similar, but in a larger size, using the large sheets of crescent roll dough that has no perforations in it. The filling has cream cheese, sausage & chopped green onions in it, then you put it down the middle of the sheet of dough, cut strips in the sides of the dough sheet, and braid them up over the top of the filling. Hit it with a little egg wash and bake - always a potluck hit!

Jen said... #

I love these, thank you for sharing.

Anonymous said... #

I make this in a large, long braid, but add green onions to the filling - yum! I always have to make more than one if I take it to a potluck.

AshMac said... #

Could you assemble these the night before? Would the dough be ok overnight in the refrigerator?

Tina at Mommy's Kitchen said... #

I have never assembled the crescents the night before. Not sure if the dough would dry out or not. If you brown up the sausage the night before you can mix the cream cheese together with the sausage and store it in the fridge. They only take a few minutes to assemble in the morning.

Lindsay said... #

My husband makes those and everyone who tries them, loves them! A delicious addition to the recipe is grated parmesan cheese!

Anonymous said... #

My family loves these!! My FIL introduced these to us about 17 years ago and we've been making them ever since!!!

Anonymous said... #

These look and sound like the perfect meal for breakfast. Do you use two of the triangles together, they look large?

Tina Butler said... #

No these are just the regular sized crescent rolls. The photo was takes at a closer view.

Anonymous said... #

I would like to ask how many these make, it calls for 2 pkgs of cresent rolls? Thanks!

Tina Butler said... #

Recipe makes 16 crescents.

Anonymous said... #

I made these tonight.
I used fat free cream cheese
Reduced fat crescents
And fat free shredded cheese
Link turkey sausage that I cut up into tiny pieces

Then I used sugar free syrup to dip these delicious little gems in.

Hubby says I can make them every other night if I want. WIN WIN!

Anonymous said... #

Great recipe! I used Jimmy Dean maple sausage, added hald of a onions and parsley seasoning with the sausage as it was cooking! then drained then mixed with the cream cheese. then dollop into the roll! GREAT RECIPE

Anonymous said... #

I forgot I used grated parmesan cheese too! it was great addition

Carolyn said... #

I also make these by pressing out one can of crescent rolls, putting the sausage cream cheese mixture on top, sprinkling some extra cheese (!), and then topping with another can of crescent rolls and an extra little bit of cheese.

Bake them and then you can cut them up into square bite sized pieces. Nummalicious!

angel poe said... #

I have been making these since 2002. Seems they have came a long way to now be posted on an Internet blog.

Congratulations on your reward!! That is amazing!!

I love these but my family loves my breakfast casserole better.

Anonymous said... #

These are great with hot breakfast sausage as well!!!

Andrew Pitchford said... #

I love these things! Any idea how many calories are in a single roll though? I'd like to know since I'm trying to limit calorie intake. (Well, balance out calorie intake a little better)

Anonymous said... #

I made these a couple of days ago and they were very good. I halved the recipe and used the big, flaky crescents because I was just making this for a couple of friends. They all really enjoyed it, but I would probably kick this up a couple of notches if I make it again. For one thing, I think this would be really tasty with some cheddar cheese, onions and bell peppers. I also think this would work well with leftover mashed potatoes. I may try that since I still have some sausage and cream cheese left over.

Anonymous said... #

My husband and I have been making these for years now, we call them thingmabobs...lol. We eat them plain or with syrup or with breakfast!

dnaexpert said... #

I wonder how they would taste with a package of dried ranch mixed in with the cream cheese. Thats a great mixture.

Allison Scarbrough said... #

I've tried them before and they are delicious, but I wonder if anyone has used chives incorporated. I just may try it out!!