Cream Cheese Sausage Bites

These mouthwatering sausage and cream cheese crescents turn basic items into a stunning snack or easy meal. The buttery, flaky dough wrapped around a rich, tangy filling makes for perfect handheld bites that won't last long at any get-together.

I whipped these up for a spur-of-the-moment sports viewing party, and they vanished before the second quarter. They're now my fallback when folks drop by unexpectedly, and I've given this recipe out countless times.

Ingredients

• Crescent roll dough: Gives you that delicious, buttery crust that works so well with what's inside
• Ground sausage: Adds meaty flavor and substance; try to find a quality brand with lower fat content
• Cream cheese: Delivers that smooth, creamy base that pulls everything together; stick with full-fat for best results
• Diced tomatoes: Bring a fresh zing that cuts through the richness; you can skip them but they're worth adding
• Salt and pepper: Boost the flavors of everything else in the mix
• Fresh parsley: Adds a pop of green and fresh herby taste that balances the richness

Step-by-Step Instructions

Cook the Sausage:

Fry the sausage in a pan over medium heat for around 7 minutes, breaking it into small pieces with a wooden spoon as it cooks. Make sure it's finely crumbled with no pink spots left. Drain off all the extra fat so your crescents don't turn soggy.

Mix the Filling:

Turn down to medium-low and toss in the cream cheese with your cooked sausage. Keep stirring until the cream cheese fully melts and blends smoothly. If you're using tomatoes, gently mix them in and add salt and pepper to your liking. Let the mixture cool slightly before you start assembling.

Get the Dough Ready:

Open the crescent dough on a clean, lightly floured counter and pull apart along the lines to make triangles. If your dough doesn't have lines, just cut it into 8 equal triangles with a pizza cutter.

Fill and Roll:

Put about 1 tablespoon of your sausage mix on the wide part of each triangle. Don't add too much or it'll leak during baking. Roll from the wide end toward the pointy end, tucking in the sides as you go.

Set Up for Baking:

Put the rolls on a parchment-lined baking sheet, keeping at least an inch of space between them. The parchment stops sticking and makes cleanup much easier. Tuck the pointy end underneath so they don't unroll.

Bake Until Golden:

Bake in your hot oven for 12 to 15 minutes, keeping an eye on them after 10 minutes. They should turn golden brown with a slight crunch outside. The dough needs to cook all the way but not get too dark.

Cool Before Eating:

Let them sit for 3 to 5 minutes after baking. This short cooling helps the filling firm up a bit for easier handling. Sprinkle with chopped parsley for a nice color pop and fresh taste if you want.

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Cream cheese really is the magic element in this dish. When I was little, my grandma made something like this every December 25th morning. She always told me that letting the cream cheese sit out until it reached room temp made for the creamiest filling possible.

Make-Ahead Options

These rolls are perfect for prepping in advance. You can cook the sausage and mix with cream cheese up to two days early and keep it in the fridge in a sealed container. When you're ready to use it, just warm it slightly in the microwave before putting it in the dough. You can also form the entire rolls and stick them in the fridge for up to a day before baking. Just add a couple extra minutes to the cooking time if they're cold from the fridge.

Variation Ideas

The standard version tastes great, but feel free to change it up with extra stuff. Try throwing in 1/4 cup of chopped bell peppers or jalapeños for color and spice, or stir in 1/2 cup of shredded cheddar for more richness. For an Italian spin, grab some Italian sausage and add a teaspoon of Italian herbs to the mix. Breakfast versions taste amazing with breakfast sausage and a little maple syrup drizzled on top after they come out of the oven.

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Serving Suggestions

These adaptable rolls work in so many situations. For breakfast, serve them with some fresh fruit and yogurt to round things out. As a party snack, put out some marinara or ranch dip on the side. For dinner, add a crisp green salad to cut through the richness. When I have friends over, I like to arrange them on a wooden board with small cups of different dips, which lets everyone mix and match their favorites.

Troubleshooting Tips

If your dough gets too soft while you're working with it, pop it in the fridge for 5-10 minutes to firm it up before continuing. This keeps that flaky texture intact. If your filling seems runny, mix in a tablespoon of breadcrumbs to soak up the extra moisture. Want crispier bottoms? Try using a hot baking stone instead of a regular baking sheet.

Frequently Asked Questions

→ Could I switch cream cheese for another type?

Sure, soft cheeses like mascarpone or ricotta work great. If you want a bolder taste, shredded mozzarella or cheddar can also do the trick mixed in.

→ Can I prep these in advance?

Yes! Assemble them and store them in the fridge for a few hours before baking. Pop them in the oven when you're ready to serve.

→ What pairs nicely with these bites?

Dip them into marinara, ranch, or honey mustard. They also go well with a fresh salad or warm soup.

→ Can these be frozen?

Definitely! Freeze unbaked rolls on a tray, then pop them into a sealed bag. Bake straight from frozen at 375°F, adding a little extra baking time.

→ Could I tweak the filling with extras?

Absolutely! Toss in things like spinach, cooked onions, or more cheese to change it up a bit.