Of course! Breakfast Sausage Crescent Rolls are the ultimate easy, savory, and crowd-pleasing breakfast or brunch item. They’re incredibly simple to make and always a hit.
Here are a few ways to make them, from the classic “pig in a blanket” style to a more decadent stuffed version.
Method 1: Classic Sausage Crescents
This is the simplest method, wrapping a cocktail-sized sausage in crescent roll dough.
Prep time: 10 minutes
Cook time: 12-15 minutes
Yields: 8 rolls
Ingredients
· 1 (8 oz) can refrigerated crescent roll dough (8 count)
· 8 fully cooked breakfast sausage links (like Little Smokies or small brown-and-serve links)
· 1 large egg (optional, for egg wash)
· 1 tablespoon everything bagel seasoning, sesame seeds, or poppy seeds (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Separate Dough: Unroll the crescent dough and separate it into 8 triangles along the perforated lines.
- Wrap the Sausages: Place one sausage link at the wide end of each triangle. Roll it up tightly, starting from the wide end and ending at the point.
- Bake: Place the rolls seam-side down on the prepared baking sheet, about 2 inches apart. If using, whisk the egg with a teaspoon of water and brush it lightly over the tops of the rolls. Sprinkle with your chosen seasoning.
- Bake: Bake for 12-15 minutes, or until the dough is puffed and golden brown.
- Serve: Let cool for a few minutes before serving. They are best served warm!
Method 2: Savory Sausage & Cheese “Roll-Ups”
This method uses uncooked sausage and cheese for a more substantial, flavorful, and gooey filling.
Prep time: 15 minutes
Cook time: 15 minutes
Yields: 8 rolls
Ingredients
· 1 (8 oz) can refrigerated crescent roll dough (8 count)
· ½ pound bulk breakfast sausage (raw)
· ½ cup shredded sharp cheddar cheese
· 2 tablespoons finely chopped onion (optional)
· 1 tbsp maple syrup or brown sugar (optional, for a sweet & savory twist)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cook Filling: In a skillet over medium heat, cook the bulk sausage (and onion, if using) until the sausage is browned and cooked through, breaking it up into small crumbles. Drain off any excess grease. Stir in the maple syrup or brown sugar at the end if using. Let the mixture cool for 5 minutes, then stir in the shredded cheese.
- Assemble: Unroll the crescent dough into 4 rectangles (pinch the diagonal perforations together). If your dough is pre-perforated into triangles, simply press two triangles together to form a rectangle.
- Add Filling & Roll: Divide the sausage and cheese mixture evenly among the 4 rectangles, spreading it down the center of each. Carefully roll each rectangle up lengthwise, starting from the long side, like a jelly roll. Pinch the seams to seal.
- Slice and Bake: Using a sharp knife, slice each log into 6 even pieces. Place the pieces cut-side down on the prepared baking sheet.
- Bake: Bake for 12-15 minutes, or until the dough is deep golden brown and cooked through.
- Serve: Let cool for a few minutes before serving. The cheese will be melty and delicious!
Method 3: Sausage, Egg & Cheese Breakfast Braid
This is the most impressive option, perfect for feeding a group.
Prep time: 20 minutes
Cook time: 20 minutes
Yields: 6-8 servings
Ingredients
· 1 (8 oz) can refrigerated crescent roll dough
· ½ lb bulk breakfast sausage
· 4 large eggs, scrambled
· ½ cup shredded cheddar or Monterey Jack cheese
· 1 tbsp milk
· Salt and pepper to taste
· 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cook Fillings: Brown the sausage in a skillet, breaking it into crumbles. Drain. In a separate bowl, whisk the eggs with milk, salt, and pepper. Scramble until just set.
- Form the Crust: Unroll the crescent dough. Arrange the triangles on the parchment-lined sheet in a rectangle shape, pressing the seams together to form one solid sheet of dough.
- Assemble the Braid: Spoon the cooked sausage, scrambled eggs, and cheese down the center third of the dough, lengthwise.
- Braid: Using a knife or kitchen shears, make cuts about 1 inch apart along both sides of the filling. Fold the dough strips over the filling, alternating from left to right, to create a “braided” effect. Tuck in the ends.
- Bake: Brush the entire braid with the beaten egg. Bake for 15-20 minutes, or until the crust is golden brown and cooked through.
- Serve: Let cool for 5-10 minutes before slicing and serving.
Tips for Success
· Don’t Overfill: This is the most common mistake. Overfilling will cause the dough to burst open before it’s cooked through.
· Seal Well: Make sure to pinch the seams of the crescent dough firmly, especially for the roll-ups and braid, to prevent the filling from leaking.
· Customize: Add your favorite ingredients! Diced bell peppers, jalapeños, cooked bacon crumbles, or a different type of cheese (like pepper jack) all work wonderfully.
· Make Ahead: You can assemble the classic sausages or roll-ups the night before, cover them tightly, and refrigerate. Just bake them in the morning, adding a couple of extra minutes to the bake time.
Enjoy your delicious, flaky, and savory breakfast creation