These quick and easy sausage and cream cheese crescent rolls are made with just 3 ingredients! They’re a savory snack or appetizer that’s guaranteed to get gobbled up by any crowd.
Serve these cheesy sausage pinwheels with more favorite party appetizers, like pepperoni pizza dip, million-dollar dip, and deviled eggs.
Get acquainted with these drool-worthy bites of sausage cream cheese goodness – you will want to whip them up over and over again! I’ve made these sausage and cream cheese crescent rolls for lunch dates, tailgates, book club gatherings, and just about any other time I’ve needed an easy appetizer. They’ve been a smash hit every single time.
Everyone Loves These Sausage Cream Cheese Pinwheels
- Crowd-pleasing. Whenever I need a savory treat that’s capable of feeding a crowd, I know I can count on these sausage crescent rolls. I’ve yet to meet anyone who doesn’t go for seconds!
- 3 ingredients, 10 minutes of prep. This might be the easiest appetizer ever created. Store-bought crescent dough is an easy shortcut.
- Adaptable. Change up the kind of sausage you use to make these spicy or mild, and try different seasonings, herbs, and add-ins to make the recipe your own.
What You’ll Need
Let’s talk about the trifecta of ingredients you’ll need to make these addictive, semi-homemade sausage and cream cheese crescent rolls. Scroll to the recipe card for the printable recipe with the full details and amounts.
- Cream Cheese: I recommend using the cream cheese that comes in bricks and bringing it to room temperature first.
- Sausage: Use your favorite kind. Not one encased and in link form, since you’ll want to be able to crumble it (otherwise, you’ll need to remove the casing).
- Crescent Rolls: We like the original Pillsbury Crescents, but any brand will do. Of course, if you wanted to go the homemade route, feel free to use your favorite homemade crescent roll dough.
How to Make Sausage and Cream Cheese Crescent Rolls
Follow the instructions below to transform your ingredients into the ultimate appetizer.
- Cook the sausage. First, crumble up the sausage in a skillet. Sauté until that’s cooked through, then drain the excess grease.
- Combine. Once cooled, stir the sausage into the softened cream cheese.
- Prepare the crescent dough. Meanwhile, roll the crescent dough out into a rectangle (do not separate the crescents). Press the seams together so they’re sealed.
- Assemble. Now, spread the sausage and cream cheese mixture evenly over the dough. Then, roll the dough up around the filling. Wrap the log with parchment and then chill it in the fridge for at least 20 minutes, or overnight.
- Cut and bake. When you’re ready to bake, slice the log into 1/4-inch pinwheels. Arrange the crescent rolls on a greased baking sheet, and bake at 375ºF for 13-15 minutes, until golden. Serve warm, and enjoy!
Feeling Adventurous? Try These Variations
- Different ground meat. I personally love how these taste with sausage, but you can make them with any ground meat, like chicken, turkey, beef, or pork. Try spicy Italian sausage if you like the heat.
- Different cheese. Any soft, spreadable cheese, like ricotta, can be used in place of the cream cheese.
- Add veggies. As long as you dice them into small chunks, any veggies can be added to these crescent rolls. Tomatoes, broccoli, onions, jalapeños—there are tons of possibilities! Be sure to precook the vegetables and drain them well before adding them to the filling, so the crescent rolls don’t turn out watery.
Tips for Success
- Drain the cooked sausage well. Be sure to drain all of the fat from the pan before you set your sausage aside to cool. You don’t want to add any excess moisture to the crescent rolls.
- Assemble over parchment paper. It’s super helpful to lay out the dough over the sheet of parchment paper you will use to wrap up the log. If you place it directly onto the flat surface, it could end up sticking and ripping when you try to roll it up.
- Chill the roll for long enough. If you don’t chill the dough log, it won’t be firm enough to cut into slices. Refrigerate it for at least 20 minutes, or you can speed things up and pop it into the freezer for at least 8-10 minutes.
Storage and Reheating
- Refrigerate. Once they’ve cooled, leftover crescent rolls should be kept in an airtight container in the fridge. Enjoy them within 2-3 days for optimal freshness. You can warm them up in the microwave or reheat them in a 350°F oven until they’re warmed through.
- Freeze. Place the cooled crescent rolls into a freezer-safe container and store them for up to 2 months. Thaw them out in the fridge before reheating them.
More Crowd-Pleasing Appetizers
Sausage Cream Cheese Crescent Rolls
save this recipe
Enter your email & we’ll send it to your inbox. Plus get new recipes from us every week!
Ingredients
- 8 ounces package cream cheese, room temperature
- 1 pound ground sausage
- 1 package of crescent rolls
Instructions
- Preheat oven to 375°F.
- Crumble sausage and cook thoroughly in a pan. Drain fat from pan and allow sausage to cool.
- Combine cream cheese and sausage in a bowl and mix well.
- Open package of crescents and roll out into a rectangle on a flat surface without separating the crescents. Press together and seal the perforated lines in the rolls.
- Spoon sausage and cream cheese mixture onto the dough, spreading all over.
- Roll the dough lengthwise. Wrap in parchment paper and refrigerate for at least 20 minutes, or throw it in the freezer if you’re in a hurry. You could also make it the night before and leave it in the fridge overnight. The main thing is to get the roll firm enough to slice easily.
- Cut slices to about 1/4 inch and place on cookie sheet.
- Bake for about 13-15 minutes or until they are golden on top.
Notes
- Makes 20-25 crescent rolls.
- To Store & Reheat: Store cooled leftovers in an airtight container in the fridge and enjoy within 2 days. Reheat in the microwave or a 350°F oven until warmed through.
- To Freeze: Place cooled crescent rolls into a freezer-safe container and store for up to 2 months. Thaw in the fridge before reheating.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
We make Bisquik Sausage Balls multiple times during the holiday/football season every year. However, this year we are all mostly burned out on making/eating them (didn’t think this day would come, lol). I stumbled across this recipe today and I think it sounds like the perfect alternate to our usual sausage balls! However…One ingredient that my family loves about the balls is the sharp cheddar (no cream cheese is used). Do you think you could use sharp cheddar (such as Old English Sharp Cheddar that comes in a jar) instead of the cream cheese and make/bake the same way?
I’ve never seen cheese in a jar, so I’m not sure exactly. I think it could be ok though. Another option would be to use half cream cheese and then add some cheddar.
Can you be more specific with the type of sausage you use? When you say ground sausage, where do you get your sausage and what exactly is it called? Thanks!
It’s from Publix. I don’t remember exactly how they label it.
Can you freeze for a week or two after making it?
It should be ok. They might be a little soft though. Freshly baked is best.
I want to make these and bring them to work tomorrow, are they good served at room temp the next day?
They are best warm, but they will be fine at room temperature. These are always popular, no matter what. 🙂
Make 2 batches because one batch will never get out of the kitchen!
These sound good, but in am English, what are crescent rolls I’ve never heard of them before?
Crescent rolls are a pillsbury product. Here’s a link.
Did you know that crescent roll dough comes in a sheet now? It is perfect for this recipe.
Yes, it’s wonderful! I can’t find it at every store though.
These look great! I’m thinking sweet Italian sausage and a dash of oregano. Hope they make it out of the kitchen!
I have made this with mild turkey sausage before and it was great. Also, f you add 1 tsp dried mustard and 1/4 tsp dried dill to the sausage/cream cheese mixture, it is even better!
Do you slice them through before baking or after?
Slice before baking.
Do you use breakfast sausage or regular??
I use regular ground sausage.
i bet hot turkey sausage would be good
I bet it would!
Do you use some kind of cut out to get them in a circular shape? They look delicious!
Thanks Rachael! When you roll it up lengthwise, it’s like a little log. When you slice them, they have that round shape.
Do you cut them before or after they are cooked?
You cut them before you cook them.
Hi.. have made these for years, especially when camping.. instead of the crescent rolls, we use english muffins.. but i am going to try the crescent rolls.. Thank you for some great recipes
The english muffins sound good too!
Without trying to sound crazy…. Am I missing it or do you not drain the sausage?
Hi Lisa! You don’t sound crazy, I guess I just kind of assumed that step since I’m so used to doing it, but you’re right, it should probably be written just in case. I’ll add it now. Thanks!
How many does that make? I’m looking at feeding a small army with finger foods soon. Thanks! 🙂
Hey Abby! You should be able to get around 20-25 of them, depending on how thick you cut them. Good luck with feeding your army. 🙂
Perfect! Thanks!!
Shut up that sounds AMAZING. You can add me to the list of people who’s never heard of them but excited to make them. Love your ideas Linds!
I can’t believe none of you guys have heard of these! They are soooo good! I have no doubt you will love them jnelly! Do a moan and fist pump for me when you first bite into them 🙂