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I've been hiding this tasty sausage and cream cheese crescent snack from everyone for ages. When you mix hot Rotel tomatoes with smooth cheese and wrap it all in flaky dough, you get these amazing bites that don't last long at parties. They're just as good for morning meals as they are for evening snacks. With just four things needed, they're both super easy and incredibly yummy.
The first batch I ever made for a Christmas get-together had me worried there wouldn't be enough to go around. Turns out I was right - people were standing by the plate waiting for more to come out of the oven. These days I always make twice as many just to be on the safe side.
What You'll Need
- Pork breakfast sausage: While I think Jimmy Dean tastes best, any good quality sausage will do the trick
- Cream cheese: Brings a rich smoothness that works against the spicy tomatoes
- Diced tomatoes and green chilies from Rotel: This brings the magic with its zippy kick and tangy taste
- Ready-to-bake crescent rolls: Makes the perfect crispy outside for all that yummy filling
How To Make Them
- Get Your Meat Ready:
- Brown your sausage completely, breaking it into tiny bits as it cooks. For the smoothest mix, put the cooked meat in a food processor and pulse it a few times. This makes it spread better and roll up easier.
- Mix Your Filling:
- Stir together the cooked sausage with soft cream cheese and super-drained Rotel tomatoes. Don't skip the draining part! Put the tomatoes in a strainer, push down with a spoon, then pat them with paper towels. Too much juice will turn your snacks soggy.
- Get The Dough Ready:
- Heat your oven to 375°F and open up the crescent dough. Cut each triangle down the middle with a pizza cutter to make two skinnier triangles. This gives you twice as many treats and makes them the right size for snacking. The thinner dough also cooks through better.
- Add Filling And Roll:
- Put about a tablespoon of filling on the wide part of each skinny triangle. Roll from the wide end, tucking the sides in a bit to keep the filling inside. Put them on a parchment-covered baking sheet with space between each one.
- Bake Until Crispy:
- Cook for exactly 15 minutes or until they turn a nice golden brown. The filling will be bubbling hot while the outside gets flaky. Let them sit for 2–3 minutes before eating so the inside can firm up a bit.
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What I love most about these treats is how many ways you can use them. When my sister visited last summer, I made them for our late breakfast. She begged for the recipe before heading home and called a week later saying she'd already made them twice for different events. That spicy kick from the Rotel makes them impossible to resist.
Prepare Them Early
These snacks are perfect for getting a head start. You can mix up the filling three days before your party and keep it in the fridge. On the day of, just roll out the dough, add filling, and bake. You can even form them completely the night before and keep them chilled until cooking time – just add about 2 extra minutes to the baking since the dough will be cold.
Try Different Tastes
The basic recipe is fantastic on its own, but you can switch things up too. For a morning version, throw in some scrambled eggs with the mix. If you like things spicier, use hot Rotel instead of regular or add a pinch of cayenne. For a Mexican twist, mix in some taco seasoning and serve with guacamole for dipping. You can really take this recipe in so many directions.
What To Serve With Them
These rolls go great with lots of different sides. For breakfast, put them next to fresh fruit and coffee. As party food, they work well with veggie trays and dips. I often mix ranch dressing with a little hot sauce to make an easy dipping sauce. To make them look fancy, arrange them on a multi-level tray with sprigs of fresh herbs and small tomatoes scattered around.
Keeping Leftovers
If you somehow don't eat them all, you can keep the extras in a sealed container in your fridge for up to three days. Warm them in a 350°F oven for about 5 minutes to get them crispy again. The microwave works too but makes the dough a bit chewy instead of flaky. They also freeze really well after cooking. Just let them cool down completely, freeze them on a tray until hard, then toss them in a freezer bag where they'll stay good for up to two months.
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Frequently Asked Questions
- → Can I prep the filling early?
Definitely! Mix the filling up to 3 days in advance, stash it in the fridge, and assembly will be a breeze.
- → What keeps the filling dry?
Make sure to drain the Rotel completely in a colander, then press out any extra liquid with paper towels. This keeps your crescents flaky, not soggy.
- → Which sausage is best?
You can pick any breakfast sausage, but Jimmy Dean's has great flavor. For a lighter option, turkey sausage works too.
- → Can I go low-fat with this?
Sure! Swap regular cream cheese and crescent rolls for low-fat versions, and it’ll taste just as good.
- → How can I make neat crescents?
Cut crescent roll dough with a pizza cutter for even triangles, and use a small scoop for clean, equal portions of filling.
- → Are these tasty cooled down?
Absolutely! They’re delicious both fresh out of the oven or at room temperature, so they’re perfect for parties or a quick bite on the go.