Of course! Breakfast Sausage Crescent Rolls are the ultimate easy, crowd-pleasing breakfast or brunch item. They’re incredibly simple to make and always disappear fast.
Here are a few fantastic ways to make them, from the classic method to some fun, cheesy variations.
The Classic: Sausage Stuffed Crescents
This is the simplest method, wrapping individual sausages in crescent dough.
Ingredients:
· 1 tube (8 oz) refrigerated crescent roll dough (8 count)
· 8 fully cooked breakfast sausage links (like Jimmy Dean Premium Pork or your favorite brand)
· Optional: 1 large egg (for egg wash)
· Optional: Everything bagel seasoning, sesame seeds, or poppy seeds for topping
Instructions:
1. Preheat: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prep: Unroll the crescent dough and separate it into 8 triangles along the perforations.
3. Wrap: Place one sausage link at the wide end of each triangle. Roll it up tightly, starting from the wide end and ending at the point. Place the roll point-side down on the baking sheet. If using, gently curve them into a crescent shape.
4. Top (Optional): For a golden, shiny finish, whisk the egg with a tablespoon of water and brush it lightly over the tops of the rolls. Sprinkle with your chosen seasoning.
5. Bake: Bake for 11-14 minutes, or until the crescent dough is puffed and deep golden brown.
6. Serve: Let cool for a few minutes before serving. They are best enjoyed warm!
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The “Roll-Up” (Sausage & Cheese Log)
This method creates a pull-apart log that’s perfect for a group. It’s often called “Pigs in a Blanket” or a “Sausage Crescent Roll-Up.”
Ingredients:
· 1 tube (8 oz) refrigerated crescent roll dough
· 4-6 oz cooked breakfast sausage crumbles (see note below)
· 1 cup shredded cheese (cheddar, Colby Jack, or pepper jack are great)
· Optional: 2 tbsp softened cream cheese for extra creaminess
· Optional: 1-2 tbsp finely chopped onions or chives
Instructions:
1. Preheat: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prep Filling: Ensure your sausage crumbles are fully cooked and cooled slightly. In a bowl, mix the sausage, shredded cheese, and any optional add-ins.
3. Form the Base: Unroll the crescent dough sheet onto the baking sheet. If your dough has perforations, press them together firmly to seal and create one solid sheet of dough.
4. Add Filling: Spread the sausage and cheese mixture evenly over the entire sheet of dough, leaving a small border around the edges.
5. Roll It Up: Starting from one long side, tightly roll the dough into a log, jelly-roll style. Pinch the seam and ends to seal.
6. Bake: Place the log seam-side down on the baking sheet. Bake for 20-25 minutes, or until the dough is fully cooked and golden brown.
7. Slice and Serve: Let it cool for 5-10 minutes before slicing into 1-inch rounds with a sharp serrated knife. Serve warm.
Note on Sausage Crumbles: You can buy pre-cooked sausage crumbles (like Jimmy Dean’s) or simply take raw breakfast sausage out of its casing, cook it in a pan, breaking it up with a spoon, until browned and cooked through. Drain any excess grease and let it cool before using.
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Pro Tips for the Best Results:
· Don’t Overstuff: Whether you’re making the classic or the roll-up, overstuffing can cause the dough to burst open while baking.
· Seal the Seams: Press the dough seams firmly to prevent the cheese from oozing out during baking.
· Let it Cool: Give the cooked sausage a few minutes to cool before mixing it with the cheese. Adding it piping hot can make the dough greasy and cause the cheese to melt prematurely.
· Get Creative with Fill-ins:
· Spicy: Add a few tablespoons of canned diced green chiles or a dash of hot sauce to the filling.
· Herby: Mix in some chopped fresh parsley or chives.
· “Everything” Flavor: Brush the log with an egg wash and generously sprinkle with everything bagel seasoning before baking.
· Make-Ahead: You can assemble the classic wrapped sausages or the entire log the night before. Cover tightly with plastic wrap and refrigerate. Bake as directed in the morning, adding 1-2 minutes to the baking time if needed.
These are always a huge hit and couldn’t be easier to make. Enjoy