Sausage Cream Cheese Crescents

These mouthwatering crescents combine savory sausage, tangy cream cheese, and zesty Rotel tomatoes wrapped in flaky crescent dough. The beauty of this recipe lies in its simplicity – just four ingredients create an explosion of flavor that disappears from the plate in minutes. I've brought these to countless gatherings, and without fail, they're devoured before anything else on the table. The combination of creamy, spicy, and buttery textures makes these crescents downright irresistible.

The first time I made these crescents for a family brunch, my brother-in-law ate seven of them before the main dish was even served. Now they're requested at every holiday gathering, and I always make a double batch because they vanish so quickly. The combination of spicy sausage with cool cream cheese creates this perfect balance that keeps everyone coming back for "just one more."

Ingredients You'll Need

• 1 pound breakfast sausage – Provides the hearty, savory base for the filling. Choose a high-quality brand like Jimmy Dean for the best flavor. I've found that regular pork sausage offers the richest taste, but turkey sausage works well for a lighter option.
• 8 ounces cream cheese – Creates that creamy, tangy foundation that balances the spice. Allow it to soften at room temperature for easier mixing. The full-fat version produces the creamiest results, though reduced-fat works nearly as well.
• 10-ounce can Rotel diced tomatoes and green chilies – Adds a perfect kick of heat and acidity. The proper draining technique is crucial here – excess moisture will make your crescents soggy.
• 2 cans refrigerated crescent rolls – Forms the flaky, buttery wrapper that holds everything together. The regular or reduced-fat versions both work beautifully with no noticeable difference in taste or texture.

Step-by-Step Cooking Instructions

Step 1:

Preheat your oven to 375°F – Getting the temperature right ensures your crescents will have that perfect golden exterior while cooking through completely. I always let my oven preheat for at least 15 minutes to ensure it reaches the proper temperature throughout.

Step 2:

Cook and drain the sausage – Brown the sausage in a skillet over medium heat, breaking it into small pieces as it cooks. This should take about 8-10 minutes until no pink remains. Drain thoroughly on paper towels to remove excess grease, which prevents the filling from becoming too oily. For an extra-fine texture, pulse the cooked sausage in a food processor for 5-6 quick pulses.

Step 3:

Mix the filling thoroughly – In a large mixing bowl, combine the cooked sausage with softened cream cheese, working it together until the cream cheese is fully incorporated. Then fold in the well-drained Rotel tomatoes. I find using a silicone spatula works best for folding everything together without smooshing the tomato pieces.

Step 4:

Prepare the crescent dough – Unroll the crescent dough on a clean work surface and separate into triangles along the perforations. Using a pizza cutter or sharp knife, cut each triangle lengthwise into two smaller triangles. This creates the perfect size for bite-sized appetizers that are easy to handle.

Step 5:

Fill and shape the crescents – Place about a tablespoon of filling (a small cookie scoop works perfectly) onto the wide end of each crescent triangle. Roll up each triangle starting from the wide end and moving toward the pointed tip, slightly curving the ends to form the classic crescent shape. The dough should wrap around the filling completely.

Step 6:

Arrange for baking – Place the rolled crescents on a parchment-lined baking sheet, leaving about an inch of space between each. The parchment prevents sticking and makes cleanup a breeze. For extra browning, you can brush the tops with a little melted butter, though this is optional.

Step 7:

Bake to golden perfection – Slide the baking sheet into your preheated oven and bake for 14-16 minutes, until the crescents are puffed up and golden brown. The edges should be crispy while the centers remain tender. Check them at the 12-minute mark to prevent over-browning.

Step 8:

Cool slightly before serving – Allow the crescents to cool on the baking sheet for 3-5 minutes before transferring to a serving platter. This brief cooling period helps the filling set up slightly while keeping the crescents warm enough to enjoy.

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The Perfect Party Appetizer

These crescents have become my signature dish for football gatherings. There's something about the combination of spicy and creamy that pairs perfectly with an afternoon of watching the game. I've found that placing them in a cloth-lined basket helps keep them warm longer, though they rarely last more than fifteen minutes after being set out.

Morning Time Favorite

While many think of these as party food, they make an incredible breakfast option too. I often prepare a batch on Sunday morning and enjoy the leftovers (if there are any) reheated throughout the week. A quick 15 seconds in the microwave brings them back to life perfectly. Paired with a side of fresh fruit, they make a satisfying breakfast that keeps me full until lunchtime.

Customize Your Crescents

The beauty of this recipe lies in its adaptability. I've experimented with different sausage varieties over the years, from hot Italian to maple-flavored breakfast sausage, and each brings its own unique character to the dish. My personal favorite is a sage-flavored breakfast sausage that adds an earthy note to complement the spicy Rotel.

My grandmother used to say that the secret to good cooking is patience, and nowhere is this more true than when draining those Rotel tomatoes. The first time I made these, I rushed this step and ended up with soggy bottoms on my crescents. Now I triple-drain them – colander, paper towels, and then a final press – and the difference is remarkable.

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I learned the hard way about overfilling these little gems. At my sister's baby shower, I was trying to make the filling stretch further and packed each crescent to the brim. Halfway through baking, I had a pan full of exploded crescents with filling bubbling everywhere! Now I stick to the tablespoon rule religiously, and they come out perfect every time.

These Rotel Sausage & Cream Cheese Crescents have brought more compliments to my kitchen than any other recipe in my collection. There's something magical about how these simple ingredients transform into such an irresistible bite. Whether you're feeding a hungry crowd or just treating your family to something special, these crescents never disappoint. The only problem you'll have is making enough of them!

Frequently Asked Questions

→ Can I make these Rotel sausage crescents ahead of time?

Yes! You can prepare the filling (sausage, cream cheese, and Rotel mixture) up to 3 days ahead and store it in the refrigerator. When ready to serve, simply fill and roll the crescent dough triangles and bake. For even quicker preparation, you can assemble the entire crescents and refrigerate them for a few hours before baking.

→ How spicy are these sausage cream cheese crescents?

These crescents have a mild to medium heat level, depending on which Rotel variety you use. The original Rotel provides a gentle kick, while the hot variety will give more spice. The cream cheese helps mellow the heat. If you prefer a milder version, you can use mild Rotel or substitute with plain diced tomatoes and a small amount of diced green chilies.

→ Can I freeze these sausage cream cheese crescents?

Yes, you can freeze these in two ways. Either freeze the prepared filling for up to 3 months (thaw in refrigerator before using), or freeze the fully baked and cooled crescents. To reheat frozen baked crescents, place them on a baking sheet in a 350°F oven for about 10 minutes or until heated through.

→ What can I serve with these Rotel sausage crescents?

For breakfast or brunch, serve with fresh fruit, yogurt, or scrambled eggs. As an appetizer, they pair well with a veggie tray, pickles, olives, or a simple green salad. They're hearty enough to stand alone but versatile enough to complement many menu items. A cool ranch or avocado dip makes a nice contrast to their spicy flavor.

→ Can I use other meats instead of breakfast sausage?

Absolutely! Cooked and crumbled ground beef, shredded chicken, or diced ham work well in this recipe. If using chicken or ham, you might want to add some additional seasonings like garlic powder or Italian herbs since these meats are milder than breakfast sausage. Cook times remain the same regardless of which meat you choose.