This recipe started as a weekend experiment during a sleepy Saturday morning when I had leftover breakfast sausage and a can of crescent dough in the fridge. I wanted something warm, handheld, and comforting to serve friends who were dropping by for coffee. The combination of mild breakfast sausage and softened cream cheese, brightened by fire-roasted diced tomatoes and green chiles, wrapped in buttery crescent dough, came together as an immediate crowd-pleaser. The first batch disappeared so quickly that I wrote down the steps and have been making them ever since for holiday brunches and casual gatherings.

What makes these rolls special is the contrast of textures and flavors: the savory, slightly peppered sausage, the cool, tangy cream cheese, and the gentle smokiness from fire-roasted tomatoes and green chiles. When baked, the crescent dough puffs and browns, giving a crisp outer layer and soft interior that pairs perfectly with the filling. I discovered this combo while adapting pantry staples to make a fast appetizer, and it quickly became a requested item whenever friends knew I was hosting. The recipe is simple, forgiving, and highly adaptable to different heat levels and dietary swaps.

Ingredients

• Breakfast sausage (1 pound): Use a mild pork breakfast sausage such as Jimmy Dean Regular or a trusted local brand. Cook it thoroughly until browned, drain excess fat, and crumble. The sausage gives savory body and a familiar breakfast flavor.
• Cream cheese (6 ounces): Full-fat, softened cream cheese provides creaminess and helps bind the filling. I recommend Philadelphia brand for consistent texture; let it sit at room temperature for 20 minutes before mixing so it combines smoothly.
• Fire-roasted diced tomatoes & green chiles (10 ounces): A can of Rotel or store-brand fire-roasted mix adds smoky brightness and a touch of acidity. Drain thoroughly to avoid soggy dough—press with the back of a spoon in a fine-mesh sieve.
• Fresh parsley (1 teaspoon, finely chopped): Fresh parsley adds a herbal lift and color contrast. Flat-leaf parsley is ideal for its clean flavor.
• Refrigerated crescent roll dough (two 8-ounce cans): Use store-bought crescent dough refrigerated cans (Pillsbury or store equivalent). They provide buttery layers and reliable browning when baked.

Instructions

Preheat and prepare: Preheat the oven to 375°F. Line a baking sheet with parchment paper for even browning and easy cleanup. Position oven rack in the center for balanced heat exposure. If your oven runs hot, lower the rack slightly to prevent over-browning. Cook the sausage: In a skillet over medium heat, cook 1 pound of mild breakfast sausage until no pink remains and it is nicely browned, about 8–10 minutes. Break the meat into small crumbles with a wooden spoon. Drain excess fat into a heatproof container and blot the meat with paper towels if it looks greasy. Cooling slightly before combining with cream cheese prevents the cheese from becoming too runny. Combine the filling: Place the warmed-but-not-hot sausage into a medium mixing bowl. Add 6 ounces of softened cream cheese, 10 ounces of well-drained fire-roasted diced tomatoes and green chiles, and 1 teaspoon finely chopped fresh parsley. Mix with a rubber spatula until uniformly combined and smooth. Taste and adjust seasoning—add a pinch of black pepper if desired. The mixture should be thick enough to hold shape when scooped. Prepare the dough: Roll out one 8-ounce can of crescent dough on a clean surface. Use a pizza cutter to cut along the perforated lines and separate triangles. Carefully slice each triangle in half lengthwise to yield smaller triangles for bite-sized rolls—each can yields about 16 small triangles when halved. Repeat with the second can when ready to continue filling. Portion and roll: Use a small cookie scoop or a teaspoon to place roughly 1 tablespoon of filling at the center-top of each small triangle. Gently stretch the top of the triangle over the filling and roll toward the point, enclosing the filling. Place each roll seam-side down on the prepared baking sheet, spaced about 1 inch apart to allow for minimal expansion. Bake and finish: Bake on the center rack for 12–15 minutes, or until the crescents are puffed and golden brown. Visual cues include a deep golden color on the top andbottom edges and a slight firmness when tapped. Remove from the oven and cool for 3–5 minutes on the sheet before serving so the filling sets slightly.

Storage Tips

Store cooled rolls in an airtight container in the refrigerator for up to 3 days. To keep them from getting soggy, place a paper towel between layers to absorb moisture. For longer storage, freeze unbaked assembled rolls on a tray until solid, then transfer to a freezer bag and bake from frozen—add 3–5 minutes to the baking time and cover loosely with foil if the tops brown too quickly. To reheat baked rolls, warm in a 350°F oven for 6–8 minutes to revive crispness; avoid microwaving as it softens the pastry.

Ingredient Substitutions

If you prefer turkey, use 1 pound of ground turkey breakfast sausage; bake time stays the same but expect a slightly leaner texture. For a spicier kick, swap mild sausage for hot or chorizo—reduce added salt if using seasoned chorizo. To make them vegetarian, substitute a plant-based sausage crumble and use dairy-free cream cheese; keep in mind the texture and flavor will be different, and the roll may brown more quickly, so watch the oven. You can also replace fire-roasted tomatoes with sun-dried tomatoes for a concentrated sweet-tangy note, but reduce added oil.

Serving Suggestions

Serve warm with dipping sauces like plain Greek yogurt mixed with a dash of hot sauce, salsa verde, or a honey-mustard dip for contrast. For brunch, pair with scrambled eggs and a light green salad dressed in lemon vinaigrette. Garnish with extra chopped parsley or sliced scallions for color. These rolls are handheld-friendly, so they work well on a buffet table alongside fresh fruit, coffee, and sparkling beverages for a balanced spread.

Cultural Background

The technique of enclosing savory fillings in tender pastry has roots across many culinary traditions, from European stuffed breads to American breakfast hand pies. Crescent dough is a modern convenience derived from laminated dough techniques that create a layered, flaky texture similar to Austrian viennoiserie. Combining breakfast sausage and cream cheese reflects a classic American brunch sensibility—hearty, comforting, and designed for sharing—while the addition of fire-roasted chiles nods to Southwestern flavors that brighten the filling.

Seasonal Adaptations

In winter, boost richness with a tablespoon of finely chopped caramelized onion folded into the filling. For summer gatherings, use fresh roasted tomatoes and a squeeze of lime to brighten the filling. Around holidays, add a pinch of smoked paprika and swap parsley for thyme or chives to match roast-centered menus. Thanksgiving brunch works well with a sage-forward version using turkey sausage and a touch of cranberry chutney for a sweet-tart contrast.

Meal Prep Tips

To streamline weekday mornings, cook the sausage and mix the filling up to two days ahead and keep refrigerated. On the day you plan to serve, assemble the rolls and bake them fresh for best texture. If you need fully prepared grab-and-go options, bake a tray, cool completely, and individually wrap rolls in foil—reheat in a 325°F oven for 8–10 minutes. Use shallow, reusable containers for organized storage and label with the date for easy rotation.

These crescent rolls are an easy, satisfying way to turn simple ingredients into something shareable and memorable. Whether you’re feeding a crowd or making a cozy breakfast, they deliver flaky, savory comfort that invites improvisation—try variations and make the recipe your own.