The first time I pulled a tray of these Sausage Cream Cheese Crescents from my oven, the smell alone was a revelation. My kitchen transformed into this cozy, savory haven—the aroma of golden, buttery pastry mingling with the hearty scent of seasoned sausage and that subtle, creamy tang from the melting cheese. I’d been looking for the ultimate easy appetizer, something that felt special but didn’t require a special occasion, and in that moment, surrounded by that incredible smell, I knew I’d found it. This recipe has become my secret weapon, my go-to for everything from lazy weekend brunches to last-minute holiday parties, and I’m so excited to share every little tip I’ve learned along the way with you.
Ingredients
- 1 (8-ounce) tube refrigerated crescent roll dough
- 1/2 pound (8 ounces) breakfast sausage
- 4 ounces cream cheese, softened
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder (my personal non-negotiable addition!)
- 1/8 teaspoon smoked paprika (optional, but adds a lovely depth)
- 1 large egg (for the egg wash)
- 1 teaspoon water (for the egg wash)
- Everything bagel seasoning or sesame seeds, for garnish
Let’s talk ingredients for a second, because small choices here make a huge difference. For the sausage, I’ve learned that using a regular (not “hot”) breakfast sausage with sage in the blend is key—it gives that classic, comforting flavor. Don’t use raw bananas—wait until they’re speckled with brown spots—just kidding! But seriously, do not skip softening the cream cheese. I’ve tried mixing it in straight from the fridge, and it’s a lumpy, frustrating battle. Letting it come to room temperature on the counter for 30 minutes ensures a silky-smooth filling. That garlic powder? It’s my secret weapon. It rounds out the flavor in a way you’ll miss if it’s not there.(See the next page below to continue…)