This recipe for Sausage Cream Cheese Crescent Rolls has been a staple at my weekend brunches for years. I first put this combination together one chilly Sunday morning when I wanted something warm, handheld, and satisfying without a long prep time. The savory mild breakfast sausage paired with tangy, smooth cream cheese and a touch of fire-roasted tomatoes and green chilies creates a comforting bite that’s both familiar and slightly adventurous. The flaky, golden crescent dough wraps everything up into a perfectly portable morsel that disappears fast whenever I bring them to gatherings.

I remember the first time I served these at a family potluck — they were gone in a flash. People complimented the balance of textures: the tender, creamy interior contrasted with the delicate, buttery exterior of the crescent dough. What makes this version special is the use of drained fire-roasted tomatoes and green chilies for a gentle smoky brightness and the way softened cream cheese binds the filling for easy scooping and rolling. Because the filling is already fully cooked, these rolls bake quickly and are forgiving for busy mornings or last-minute guests.

Ingredients

• 1 pound mild breakfast sausage: Cook and crumble until no pink remains. I like Johnsonville mild for consistent seasoning; it provides a mellow pork flavor without overpowering the cream cheese.
• 6 ounces cream cheese, softened: Full-fat cream cheese adds richness and helps the filling hold shape. Soften at room temperature for 20–30 minutes or gently microwave in 5-second bursts if short on time.
• 10 ounces fire-roasted diced tomatoes and green chilies, well drained: Drain thoroughly to avoid soggy dough. I use a 10-ounce can (such as Ro-Tel style) and press with a spoon to remove excess liquid.
• 1 teaspoon fresh parsley, finely chopped: Adds a fresh, herbal lift and a fleck of color. Flat-leaf parsley works best; finely chop to distribute evenly.
• 2 cans refrigerated crescent roll dough (two 8-ounce cans): Pillsbury crescents are a reliable choice for buttery, flaky baking; keep refrigerated until ready to use.

Instructions

Preheat and prepare: Preheat the oven to 375°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup effortless. Position a rack in the center of the oven for even browning. Cook and combine filling: Cook 1 pound of mild breakfast sausage in a skillet over medium heat, breaking it into small pieces until browned and fully cooked (about 6–8 minutes). Drain excess fat on paper towels. In a medium bowl, use a spatula to blend the warm crumbled sausage with 6 ounces softened cream cheese, 10 ounces well-drained fire-roasted diced tomatoes and green chilies, and 1 teaspoon finely chopped fresh parsley until homogenous. The warmth from the sausage helps soften the cream cheese and integrate flavors. Prepare the dough: Unroll one canister of crescent dough onto a lightly floured surface or parchment. Cut along the perforated lines with a pizza cutter and separate into triangles. Carefully slice each triangle in half lengthwise to create smaller, more manageable pieces — this yields bite-size rolls (expect about 32 total). Fill and roll: Use a small cookie scoop (approximately 1 tablespoon) or a regular teaspoon to portion the filling. Place a level scoop at the center-top edge of each triangle, stretch the dough slightly over the filling, and roll toward the tip, keeping the seam side down on the baking sheet. Allow 1/2" space between rolls to encourage even browning. Bake to golden perfection: Bake on the center rack for 12–15 minutes, or until the exterior is deep golden brown and the filling is heated through. Visual cues: edges should be well-browned and flaky; if the tops brown too fast, tent loosely with foil for the last few minutes. Cool and serve: Remove from oven and transfer to a cooling rack for 3–5 minutes to set the filling. Serve warm for best texture; they remain delicious at room temperature for casual serving.

Storage Tips

Store cooled rolls in an airtight container in the refrigerator for up to 4 days. To freeze, arrange rolls in a single layer on a baking sheet and flash-freeze for 30 minutes, then transfer to a labeled freezer bag for up to 3 months. Reheat from frozen in a 350°F oven for 12–15 minutes (cover with foil for the first 8 minutes to prevent over-browning), or thaw overnight in the refrigerator and warm at 325°F for 8–10 minutes until crisp. Avoid microwaving if you want to preserve the flaky texture.

Ingredient Substitutions

Swap mild breakfast sausage for turkey breakfast sausage to reduce fat, or use spicy sausage for extra heat — adjust the amount of fire-roasted chiles accordingly. Cream cheese can be replaced with a block of neufchâtel for lower fat, though the filling will be slightly less rich. For a vegetarian option, substitute cooked crumbled plant-based sausage and use a dairy-free cream cheese alternative. If you need to skip the tomatoes, sautéed bell pepper and onion can provide sweetness and texture in a 1:1 swap.

Serving Suggestions

Serve warm with dipping options like salsa, a simple honey mustard, or a chipotle crema for smoky contrast. For brunch, pair with a simple green salad and fresh fruit for balance. These also make excellent finger foods for game day or cocktail parties — arrange on a large platter with toothpicks and garnish with extra chopped parsley for color. They complement coffee, iced tea, or a brunch mimosa nicely.

Cultural Background

Handheld filled pastries are a worldwide comfort food tradition; these rolls borrow from American breakfast flavors — mild pork sausage and cream cheese — wrapped in a convenience-style crescent dough popularized by refrigerated dough manufacturers in the mid-20th century. The addition of fire-roasted tomatoes and green chilies nods toward Southwestern influences, giving a touch of smoky brightness often found in Tex-Mex inspired brunch fare.

Seasonal Adaptations

In winter, swap the fresh parsley for chopped chives and add a pinch of smoked paprika for warmth. In summer, consider mixing in finely diced roasted corn or charred poblano for seasonal flavor. For holiday brunches, make mini versions and serve alongside cranberry chutney for a festive contrast. These adapt well to seasonal produce while keeping assembly simple.

Meal Prep Tips

Prepare the filling up to 24 hours in advance and keep chilled; bring to room temperature briefly before filling to make scooping easier. Pre-cut the dough and assemble shortly before baking, or assemble and freeze on a sheet pan, then transfer to a bag for later baking. Label frozen trays with the date and reheat directly from frozen to avoid sogginess. Portion into single-serve containers for easy grab-and-go breakfasts.

These savory rolls are a small-bite crowd-pleaser that combine both convenience and homestyle flavor. Whether you’re feeding a sleepy weekend family or filling a party platter, they’re dependable, adaptable, and delicious — and once you make them, they’ll likely become a requested repeat at your table.