If you’re searching for the ultimate crowd-pleaser that’s equal parts savory, creamy, and perfectly flaky, Rotel Sausage and Cream Cheese Crescents are destined to steal the show at your next gathering. Imagine golden pastry enveloping rich, cheesy sausage filling amped up with a touch of zesty Rotel tomatoes and green chilies—the kind of appetizer that disappears the moment it hits the table. Whether you need a quick party snack or a hearty brunch bite, this recipe comes together in a flash and hits all the right notes with just the right kick of flavor.
Ingredients You’ll Need
The magic of Rotel Sausage and Cream Cheese Crescents is in their simplicity—each ingredient brings something special, whether it’s to enrich the flavor, lend creaminess, or create that irresistible golden crust. Gather these staple items and you’re halfway to cheesy, spicy, sausage-stuffed goodness!
- Crescent roll dough: Refrigerated, buttery dough bakes up flaky and tender—ready to roll with any delicious filling.
- Breakfast sausage: Pork or turkey works; choose your favorite for juicy, savory flavor at the heart of the filling.
- Cream cheese: Softened cream cheese turns the filling ultra-creamy and soothes the spice factor perfectly.
- Rotel (diced tomatoes with green chilies): Drained well, this single can punches up the mixture with a tangy, slightly spicy kick and gorgeous color.
- Garlic powder: Just a dash brings rounded, aromatic depth without competing with the other flavors.
- Black pepper: A hint of spice to balance the creaminess—freshly ground pepper is especially nice.
- Egg: Lightly beaten, this is optional but gives your crescents that beautiful, bakery-style golden shine.
How to Make Rotel Sausage and Cream Cheese Crescents
Step 1: Sizzle the Sausage
Start by browning your breakfast sausage in a skillet over medium heat, breaking it up as it cooks. You want to render it fully, so the meat is no longer pink and small crumbles remain. Once cooked, take a moment to drain off any excess fat so your filling stays creamy, not greasy.
Step 2: Create the Creamy Filling
With the heat on low, stir in the softened cream cheese, drained Rotel, garlic powder, and black pepper. Mix until the cheese melts into the sausage and all ingredients are well combined, creating a luscious, savory blend flecked with bits of tomato and green chilies. Let this cool slightly—it’ll be easier to handle and spoon onto your crescent dough.
Step 3: Prep the Crescent Dough
Unroll the crescent dough and gently separate it into 8 triangles. Don’t worry if the seams look fragile; just be gentle as you work, and give yourself permission to patch up any tears with your fingers—nobody will know. Lay the triangles out flat on your parchment-lined baking sheet.
Step 4: Fill and Roll
Spoon a heaping tablespoon of your sausage mixture onto the wide end of each crescent triangle. Now, starting at the wide end, roll up each crescent toward the point, hugging the filling gently inside. Try not to overfill—if a little spills out the sides, that only adds to their rustic charm!
Step 5: Add the Finishing Touch
If you love a golden, glossy finish, lightly brush the tops of your crescents with the beaten egg. It’s optional but makes them look bakery-worthy. Now they’re ready for their quick trip to the oven.
Step 6: Bake to Golden Perfection
Bake at 375°F (190°C) for 12–14 minutes, or until the crescents are puffed and deeply golden brown. The smell alone will let everyone know something amazing is about to appear at the table. Let the crescents cool for a few minutes before biting in—the filling will be piping hot!
How to Serve Rotel Sausage and Cream Cheese Crescents
Garnishes
For that extra-special touch, try sprinkling the warm Rotel Sausage and Cream Cheese Crescents with fresh chopped chives, green onions, or a dusting of smoked paprika right after baking. A dollop of sour cream or a drizzle of hot sauce alongside can also elevate each bite, allowing guests to customize to their heat tolerance.
Side Dishes
Pair these cheesy, meaty crescents with simple sides like crisp carrot and celery sticks, a vibrant green salad, or even a bowl of ranch or blue cheese dip. They’re also amazing alongside a steaming bowl of soup or chili, making them ideal for cool evenings or game day gatherings.
Creative Ways to Present
Get creative by slicing your Rotel Sausage and Cream Cheese Crescents into bite-sized pieces for a party platter, or serve them whole in a basket lined with a fun, colorful napkin. They also make a fantastic brunch addition—try stacking them pyramid-style for a playful centerpiece that guests can’t resist reaching for.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Rotel Sausage and Cream Cheese Crescents, let them cool completely before storing in an airtight container in the fridge. They’ll stay fresh for up to 3 days, and the flavors actually mingle beautifully overnight—perfect for quick snacks or breakfast-on-the-go.
Freezing
For longer storage, wrap the baked crescents individually in plastic wrap, then place them in a freezer-safe zip bag. Freeze for up to a month. When you crave a warm, cheesy bite, just thaw what you need and follow the reheating tips below.
Reheating
Bring cold or thawed crescents back to life by warming them in a 350°F oven for 5–7 minutes. The crust turns flaky again and the center gets all melty. You can microwave them in a pinch (about 30 seconds per crescent), but the pastry stays crisper reheated in the oven.
FAQs
Can I make Rotel Sausage and Cream Cheese Crescents ahead of time?
Absolutely! You can prepare them through the filling and rolling step, then refrigerate the unbaked crescents until ready to bake (just cover them with plastic wrap). If baking from cold, add an extra minute or two to the baking time for best results.
What kind of sausage works best?
You can use pork or turkey breakfast sausage—it’s all about your personal preference. For extra spice, choose a hot or spicy blend, or mix in a pinch of cayenne if you like a bit more heat.
Can I use other types of cheese?
Cream cheese gives the filling its signature smoothness, but feel free to stir in a little shredded cheddar, Monterey jack, or pepper jack for added bite and gooey stretches of cheese!
How do I prevent the filling from leaking out?
Be gentle not to overfill the crescents, and pinch the dough edges slightly after rolling to seal. If a little filling bursts out during baking, don’t stress; those crispy bits are delicious.
Are Rotel Sausage and Cream Cheese Crescents spicy?
They have a gentle kick from the Rotel tomatoes and green chilies, but the cream cheese mellows the spice out. For more heat, use a hot sausage or add extra chili flakes to the filling.
Final Thoughts
Once you’ve tasted the irresistible combo of zesty, cheesy, sausage-stuffed pastry, Rotel Sausage and Cream Cheese Crescents will become a must-have in your snack and party arsenal. They’re so easy to whip up and guaranteed to win over any crowd—so dive in, bake a batch, and get ready to watch them disappear!
Print
Rotel Sausage and Cream Cheese Crescents Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 8 crescents
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Rotel Sausage and Cream Cheese Crescents are a delicious and easy appetizer perfect for any gathering. Flaky crescent roll dough filled with a savory mixture of breakfast sausage, cream cheese, and Rotel for a flavorful bite-sized treat.
Ingredients
Crescent Roll Dough:
- 1 (8 oz) can refrigerated crescent roll dough
Sausage Mixture:
- ½ lb breakfast sausage (pork or turkey)
- ½ block (4 oz) cream cheese, softened
- ½ cup drained Rotel (diced tomatoes with green chilies)
- ¼ tsp garlic powder
- ¼ tsp black pepper
- 1 egg, beaten (for egg wash, optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cook the sausage: In a skillet over medium heat, cook the sausage until fully browned, breaking it up with a spoon. Drain excess grease.
- Mix the filling: Stir in the cream cheese, Rotel, garlic powder, and black pepper. Mix until well combined and creamy.
- Prepare the crescents: Unroll the crescent dough and separate into 8 triangles. Spoon a heaping tablespoon of the sausage mixture onto the wide end of each triangle.
- Roll and bake: Roll up the crescents, starting from the wide end and rolling to the point. Place them on the prepared baking sheet. Brush tops with beaten egg if desired. Bake for 12–14 minutes or until golden brown. Let cool slightly before serving.
Notes
- For a spicier version, use hot sausage or add a pinch of cayenne.
- These can be made ahead and reheated in a 350°F oven for 5–7 minutes.
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