Next, open the tube of crescent roll dough, and gently unroll it on a clean surface. I like to press the seams together a bit to make it easier for stuffing. Take a small scoop of the sausage filling and place it at the wide end of each crescent triangle. Roll it up, tucking in the sides as you go to create a secure little pouch. Place each roll seam-side down on a baking sheet lined with parchment paper.
Once all the rolls are assembled, brush the tops with the beaten egg to give them that beautiful golden finish when baked. Pop them in the preheated oven and let them bake for about 12-15 minutes or until they’re puffed and golden brown. As they bake, your kitchen will smell heavenly, and you’ll find it hard to resist nibbling on one straight out of the oven!
Pro Tips for Best Results
I’ve experimented with these rolls a few ways to find the perfect texture. One of my best tips is to ensure that the cream cheese is really soft before mixing it with the sausage. If it’s too firm, it won’t blend well, and you may end up with clumps instead of a creamy filling. I usually take it out of the fridge about 30 minutes before I start cooking, so it’s nice and spreadable.
Also, don’t skip the egg wash! It might seem like a small step, but that little brush of egg gives the rolls such a beautiful sheen. Trust me, it’s worth the extra moment—your rolls will look irresistible!
Lastly, make sure not to overstuff the rolls. It’s tempting to add more filling, but if they’re too full, they won’t roll properly and may burst open during baking. Just a spoonful of filling is usually perfect!
Common Mistakes to Avoid
One mistake I’ve made in the past is not fully cooking the sausage before adding in the cream cheese. Trust me, it’s a cardinal sin! The meat needs to be browned to ensure that there’s no raw sausage mess inside your rolls. So take the time to cook it thoroughly; they’ll taste so much better!
Another pitfall is using cold crescent dough directly from the fridge. It’s much easier to work with when it’s at room temperature. I like to set the tube out while I prep everything else—it makes it so much simpler to roll without tearing.
Then there’s the baking time. I’ve pulled these rolls too early a couple of times in my haste, thinking they looked good enough. But I learned that they need that full bake time to ensure that the insides are warm and the dough is thoroughly cooked. Keep an eye on them! (See the next page below to continue…)