Ingredients
1 pound bulk sausage
1 tube (8 ounces) refrigerated crescent rolls
2 cups shredded part-skim mozzarella cheese (or cheddar for extra flavor)
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C).
Cook Sausage: In a large skillet over medium heat, cook the sausage until browned and crumbled. Drain excess grease and set aside.
Prepare Crescent Rolls: Unroll the crescent roll dough and separate it into triangles.
Stuff and Roll: Place a small amount of cooked sausage and shredded cheese on the wide end of each triangle. Roll tightly from the wide end to the pointed tip.
Arrange in Baking Dish: Place the rolls seam-side down in a greased 9×13-inch baking dish.
Top with Cheese (Optional): Sprinkle extra cheese on top for a gooey finish.
Bake: Bake for 15–18 minutes, or until golden brown and the cheese is melted and bubbly.
Serve: Let cool for 5 minutes, then serve warm.
Tips for Perfect Sausage and Cheese Crescent Rolls
Drain the Sausage Well:
Make sure to drain the cooked sausage thoroughly to prevent the rolls from becoming greasy.
Don’t Overstuff:
Use about 1-2 tablespoons of filling per crescent roll to avoid the filling spilling out during baking.
Seal the Edges:
Pinch the seams of the crescent rolls tightly to keep the filling inside while baking.
Add Flavor:
Mix in 1 teaspoon garlic powder, 1/2 teaspoon onion powder, or 1/2 teaspoon smoked paprika with the sausage for extra flavor.
Use Parchment Paper:
Line the baking dish with parchment paper for easy cleanup and to prevent sticking.
Serve with Dipping Sauce:
Pair the rolls with marinara sauce, ranch dressing, or honey mustard for dipping.
Variations
Continued on the next page
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