Description
These Breakfast Sausage Crescent Rolls are a delicious and easy-to-make breakfast option featuring savory cooked sausage and gooey mozzarella cheese wrapped in flaky crescent roll dough, baked to golden perfection. Perfect for brunch, a hearty breakfast, or a satisfying snack.
Ingredients
Scale
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) to ensure it’s ready for baking the crescent rolls once assembled.
- Cook Sausage: In a large skillet over medium heat, cook the bulk sausage until browned and crumbled. Drain any excess grease to keep the rolls from becoming greasy, then set the cooked sausage aside.
- Prepare Crescent Rolls: Unroll the crescent roll dough and separate it into individual triangles, laying them flat on a clean surface for easy filling.
- Stuff and Roll: Place a small amount of the cooked sausage and some shredded cheese on the wide end of each crescent roll triangle. Roll the dough tightly from the wide end to the pointed tip, fully enclosing the filling inside.
- Arrange in Baking Dish: Place the stuffed crescent rolls seam-side down in a greased 9×13-inch baking dish, arranging them snugly but not overlapping.
- Top with Cheese (Optional): For an extra cheesy and gooey finish, you can sprinkle additional shredded cheese over the tops of the crescent rolls.
- Bake: Bake the rolls in the preheated oven for 15–18 minutes, or until the crescent rolls turn golden brown and the cheese inside is melted and bubbly.
- Serve: Let the baked crescent rolls cool for about 5 minutes before serving them warm. Enjoy as a tasty breakfast, brunch dish, or snack.
Notes
- You can substitute cheddar cheese for mozzarella for stronger flavor.
- Drain the sausage well to avoid excess grease in the rolls.
- Serve with a side of fresh fruit or a dipping sauce like maple syrup or spicy mustard for variety.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
