A crowd-pleasing snack that combines savory flavors with the creamy texture of cream cheese, wrapped in flaky crescent dough. Perfect for parties, game days, or a cozy night in.
Ingredients
Scale:
1 pound breakfast sausage (preferably spicy)
8 ounces cream cheese, softened
1 can (10 ounces) Rotel diced tomatoes and green chilies, drained
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
2 cans (8 ounces each) refrigerated crescent roll dough
1/4 cup grated cheddar cheese (optional)
Fresh chopped parsley for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, add the breakfast sausage. Cook until browned and fully cooked through, breaking it apart with a spoon, about 5-7 minutes. Drain any excess fat.
Reduce the heat to low and mix in the softened cream cheese until fully incorporated. Stir in the drained Rotel, garlic powder, onion powder, and salt.
Unroll the crescent roll dough onto a clean surface. Separate the dough into triangles.
Place about 1-2 tablespoons of the sausage and cream cheese mixture at the wide end of each triangle. Roll the dough towards the point to create a crescent shape.
Place the filled crescents on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Optional: sprinkle grated cheddar cheese on top.
Bake in the preheated oven for 12-15 minutes or until the crescents are golden brown and p￭ up.
Once baked, remove from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley and serve warm.
