There is nothing like the cozy smell of freshly baked bread spreading through the house, especially when it’s made with tasty sausage and creamy cheese. This recipe for baked sausage and cream cheese crescents celebrates the easy and comforting meals from the Midwest. When I was a child, these crescent-shaped pastries were always present at family events, frequently served during Sunday morning meals or special holiday breakfasts. They are simple to prepare, using traditional ingredients that are always in the kitchen, and they always succeed in gathering people around the table. Whether you are an experienced cook or just beginning to cook, these crescent rolls are a lovely reminder of home-cooked flavors.
These baked sausage and cream cheese rolls are very versatile and go well with many different side dishes. Enjoy them hot with scrambled eggs and fresh fruit for a satisfying morning meal. For a nice lunch, you could have them with a bowl of tomato soup you make at home or a fresh green salad with a zesty dressing. They are also a tasty snack to serve with a variety of cheeses and pickles at your next get-together.
Sausage and Cream Cheese-filled Baked Pastries
Number of portions: 8
List of components.
1 pound of pork sausage
1 package of cream cheese (8 oz), at room temperature
2 tubes of crescent roll dough (8 oz each)
1/4 teaspoon of powdered garlic
1/4 teaspoon of powdered onion
1/4 teaspoon of ground black pepper
1/4 cup of grated cheddar cheese (if desired)
1 egg, whisked (to brush)
Instructions
Heat your oven to 375°F (190°C) before using it.
In a big frying pan, cook the sausage on medium heat until it is brown and completely cooked, breaking it into small pieces while cooking. Remove extra grease.
In a bowl, mix the cooked sausage with cream cheese, garlic powder, onion powder, and black pepper. Stir until everything is mixed together. If you are using cheddar cheese, mix it in at this point.
Open the tube of crescent roll dough and divide it into triangles.
Put a spoonful of the sausage mix on the wider part of each triangle and roll it towards the thinner end, pressing the edges together to close.
Put the croissants on a baking sheet covered with parchment paper.
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