Our Favorite 4 Ingredient Breakfast Dish-Delicious Sausage Crescent Rolls
These 4 ingredient sausage crescent rolls are something my family asks for every holiday, birthday and special occasion. The best part is that they can be made ahead of time. If they don’t get eaten for breakfast, they are perfect for grazing throughout the morning and would make a yummy appetizer as well.
I love serving them with my favorite quiche recipe, fruit salad and yummy strawberry bread!
Sausage Crescent Rolls Preparation and Ingredients
Anything that tastes this good with only 4 ingredients is a keeper!! All you need is:
1 package of breakfast sausage. We use hot breakfast sausage because we like a little spice.
1 bar of cream cheese. I use full fat.
2 cans crescent rolls. I’ve tried off brands but have found Pillsbury is best.
1 egg white.
Sausage crescent rolls are so easy to prepare.
You just cook the breakfast sausage until done and drain the grease. I LOVE my chop stir when I’m browning ground meat and breakfast sausage. It breaks the meat up into little pieces and is one of my favorite cooking gadgets.
Add the bar of cream cheese and stir until melted.
Set out 4 pieces of Saran Wrap or cling wrap and divide the sausage mixture into 4 equal portions; set the 4 portions on the 4 pieces of Saran Wrap. Roll the mixture into a log. See photo below.
Now you can either put it in the fridge if you’ll use it in the next 2 days, or put it in a freezer ziplock for up to 2 months. I know some say you can’t freeze dairy, but I’ve done it so many times and it works great!
Baking Instructions
Preheat oven to 375 or 350 for a nonstick baking sheet. These are my favorite baking sheets from Williams Sonoma. The pictures are actually from my Mom’s house, but the gold tone baking sheets are amazing!!
Get 2 baking sheets and spray with Pam or grease with butter.
Open crescent rolls and divide into 4 rectangles.
Unwrap your sausage rolls and put in the center of the crescent rolls. Seal and turn over so the seam is facing down.
Brush the tops with an egg white wash and bake for 15-18 minutes or until nicely browned.
Let them cool for a couple of minutes before cutting into 2 inch pieces.
I hope you enjoy these as much as my family does!
Sausage and Crescent Rolls
Materials
- 1 pound package of breakfast sausage. We use hot breakfast sausage because we like a little spice.
- 1 8 oz. bar of cream cheese
- 2 cans crescent rolls
- 1 egg white
Instructions
- Preheat oven to 375 or 350 for nonstick baking sheets.
- Cook the breakfast sausage until done and drain the grease.
- Add the bar of cream cheese and stir until melted. Cool mixture for 15-20 minutes
- Set out 4 pieces of Saran Wrap or cling wrap.
- Divide the sausage mixture into 4 equal portions, and set on the Saran Wrap.
- Roll the mixture into a log. See photo. I usually do this the night before and put them in the refrigerator.
- If you had the sausage cream cheese logs in the fridge, let them sit on the counter for 10-15 minutes before baking.
- Spray 2 baking sheets with Pam or grease with butter.
- Open crescent rolls and divide into 4 rectangles.
- Unwrap your sausage rolls and put in the center of the crescent rolls. Seal and turn over so the seam is facing down.
- Brush the tops with an egg white wash and bake for 15-18 minutes or until nicely browned.
- Let them cool for a couple of minutes before cutting into 2 inch pieces.
Grateful for you,
Julie
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