This Sausage Cream Cheese Crescent Rolls recipe has been my go-to for busy mornings, potlucks and last-minute party trays for years. I first put this combination together one chilly weekend when I had leftover cooked sausage and two cans of crescent dough in the fridge. The mixture of mild breakfast sausage and softened cream cheese creates a rich, savory filling while the fire roasted tomatoes and green chilies add a gentle smoky heat that brightens every bite. Family and friends keep asking for the recipe because they are easy to make, travel well and disappear fast.

What makes these rolls special is their simplicity and comforting texture. The flaky, golden crescent dough envelopes a creamy, slightly spicy filling that is moist but not greasy. The contrast between the buttery dough and the savory center is what keeps people coming back for seconds. I love making a double batch for gatherings because they can be warmed briefly before serving and still taste fresh, and they are forgiving if you need to prepare the filling ahead of time. Every time I bring these to an event someone asks for the recipe, and each version sparks a new memory of late-night kitchen chats and weekend brunches.

Ingredients

• 1 pound mild breakfast sausage: Choose a quality pork breakfast sausage or turkey alternative if you prefer. Mild keeps the dish approachable for all ages. Cook it until no pink remains and drain to remove excess fat.
• 6 ounces cream cheese, softened: Full-fat cream cheese gives the creamiest texture and helps bind the filling. Soften at room temperature for 20 to 30 minutes for easy mixing.
• 10 ounces fire roasted diced tomatoes and green chilies, well drained: This ingredient provides smoky brightness and a little heat. Drain thoroughly on a fine mesh strainer and press gently with a spoon or paper towel to remove excess liquid.
• 1 teaspoon fresh parsley, finely chopped: Fresh parsley adds a herbaceous lift and a touch of color. Flat-leaf parsley is preferable for its fresh flavor.
• 2 cans refrigerated crescent roll dough (two 8-ounce cans): Use plain crescent dough for the classic buttery exterior. Look for the perforated triangles so you can halve them for smaller bite-sized rolls.

Instructions

Preheat and prepare baking surface:Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper to prevent sticking and for easy cleanup. Position a rack in the center of the oven for even browning.Cook the sausage:In a medium skillet over medium heat, cook the sausage, breaking it into small pieces with a wooden spoon. Cook until no pink remains and edges are lightly browned, about 6 to 8 minutes. Transfer to a plate lined with paper towels and press gently to remove excess grease. Allow to cool slightly before mixing with the cream cheese.Make the filling:In a medium mixing bowl, combine the slightly cooled, crumbled sausage with the softened cream cheese and the well drained fire roasted tomatoes and green chiles. Add the finely chopped parsley and mix with a flexible spatula until completely combined and smooth. Taste and adjust seasoning with a pinch of salt and pepper if needed. The texture should be spreadable but not runny.Prepare and cut the dough:Roll out one canister of crescent dough on a clean surface. Using a pizza cutter, cut along the perforated lines and then slice each triangle lengthwise, creating two narrower triangles from each original triangle. This yields smaller, hand-held rolls. Repeat with the second canister if desired for size consistency.Fill and roll:Scoop about 1 tablespoon of the sausage filling with a small cookie scoop or teaspoon, placing it near the wide top center of each narrow triangle. Stretch the top of the dough slightly over the filling and roll toward the pointed end, keeping the seam underneath. Place each roll on the prepared baking sheet, spaced about 1 inch apart to allow for expansion.Bake and finish:Bake in the preheated oven for 15 minutes, or until the rolls are golden brown and the filling is heated through. Look for a deep golden color on the tops and a slightly crisp edge. Remove from oven and let cool for 3 to 5 minutes before serving so the filling sets slightly and is safer to eat.

Storage Tips

Store cooled rolls in an airtight container in the refrigerator for up to 3 days. For longer storage, flash-freeze unbaked rolls on a sheet pan until firm, then transfer to a resealable freezer bag. When ready to bake, place frozen rolls on a parchment-lined tray and bake from frozen, adding an extra 5 to 8 minutes to the time until golden brown and heated through. For reheating baked rolls, use an oven rather than a microwave to restore the flaky exterior; 6 to 8 minutes at 350 degrees F will crisp them up without drying out the filling.

Ingredient Substitutions

If you need a lower-fat option, swap the pork sausage for a lean turkey breakfast sausage and use reduced-fat cream cheese. For a vegetarian version, replace sausage with a crumbled meat substitute and consider adding cooked lentils for texture. If you are avoiding gluten, seek a gluten-free crescent dough brand, though these will vary in flakiness. For more heat, use a hot sausage or add a tablespoon of pickled jalapeno with the tomatoes; for a milder flavor, choose diced tomatoes without green chiles.

Serving Suggestions

Serve warm as a handheld breakfast with a side of fresh fruit and coffee or as an appetizer on a party platter with small bowls of salsa, sour cream, or guacamole for dipping. They pair well with a simple green salad for a light lunch. Garnish with extra chopped parsley for color and a squeeze of lime for brightness if you like a tangy contrast.

Cultural Background

These rolls combine classic American breakfast flavors with a Tex-Mex twist thanks to the fire roasted tomatoes and green chiles. The crescent dough originates from European laminated pastry traditions, adapted into convenient refrigerated dough in American kitchens. The hybrid of creamy cheese, breakfast sausage and chiles is reflective of Southwestern influence on comfort cooking in the United States, where simple pantry ingredients are combined to create bold, approachable flavors.

Seasonal Adaptations

In summer, use fresh roasted tomatoes and roasted poblanos for a brighter, fresher filling. In winter, add a pinch of smoked paprika and swap parsley for a tablespoon of chopped chives for a more savory profile. For holiday brunches, fold in a tablespoon of maple syrup into the sausage mix for a sweet-savory balance that evokes classic North American breakfast flavors.

Meal Prep Tips

Prepare the filling up to 24 hours in advance and keep chilled in an airtight container. Assemble the rolls the morning of or freeze unbaked for later baking. Pack baked rolls in individual portions for grab-and-go breakfasts. Use disposable foil pans for transportation to events and reheat in a 325 degree F oven for 10 to 12 minutes covered with foil to prevent over-browning.

These rolls are a small, satisfying example of how simple ingredients can become something memorable. I hope you make them for a friend and enjoy how easy they are to share and adapt to your tastes.