Sausage cream cheese crescent bake is layers of flaky goodness around a savory filling. It is a perfect addition to breakfast or brunch or cut it in small squares for an appetizer.
These savory sausage and cream cheese crescent bars are a perfect easy breakfast option. It is a super easy 3 ingredient recipe that is easy to customize with additional flavors if desired.
If you are looking for an easy savory option to add to your next brunch menu, you are in the right place. This recipe is super simple and oh so good.
One of my coworkers always brings cream cheese and sausage stuffed crescent rolls as one of her birthday treats. The guys in the office go nuts over them.
So I thought I would take that same idea and turn them into bars or a casserole. That way you don’t have to roll up each crescent so it is even faster and easier.
Plus this way you can make the squares as big or little as you would like. It really is the perfect way to make them.
Making the Crescent Bake
This recipe really is super simple to make. Start by browning a pound of sausage.
I used breakfast sausage but you can use whatever sausage you like. The bacon sausage combo would be tasty to try.
Use a spicy sausage for kick or try using a sage sausage for another layer of savory flavor. You could even do Italian sausage if you want and add a little Parmesan cheese for a savory appetizer.
Once the sausage is browned, drain off any extra grease then stir in a brick of cream cheese. Set it aside to cool and prep your crescent dough.
If you have the crescent sheets, they are perfect for this recipe. If you have the regular roll dough, just pinch together the seams.
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Press one roll of dough in the bottom of a greased 9×13″ pan and then gently spread the sausage cream cheese mixture over the top. Add the second roll of dough over the top and it’s ready to bake.
It really is that easy! The bars are done with the crescent roll dough is nice and golden.
Serve warm or at room temperature for a tasty, cheesy sausage filled treat.
Easy Additions:
We already discussed the different sausage options you could use. But there are other ways you can add flavor to these bars if you want.
Add a little maple syrup to the sausage mixture if you like sweet and savory breakfast options. Or stir in a little shredded cheddar cheese for an extra cheesy bar.
The sausage adds lots of flavor on it’s own, but you could always add more salt, pepper or even garlic powder if you want more punch.
If you want to make this a full breakfast, try adding some soft cooked scrambled eggs in over the sausage and cream cheese mixture.
Try adding some diced chilies or jalapenos to the sausage mixture if you like extra heat.
Storage
Leftover sausage and cream cheese crescent bars should be stored in an airtight container in the refrigerator for up to 4 days. You can freeze them for up to three months.
You can microwave a square for 30 seconds to a minute or gently reheat a larger portion in the oven.
Check out my full collection of sausage recipes for even more inspiration.
Sausage and Cream Cheese Crescent Bake
Ingredients
- 16 ounces crescent roll dough (2 8 oz. tubes)
- 16 ounces sausage
- 8 ounces cream cheese
Instructions
- Preheat oven to 375°F and grease a 9×13-inch pan.
- In a large skillet, brown 16 ounces sausage until cooked through. Drain off any excess grease and then stir in the 8 ounces cream cheese until the mixture is mostly uniform.
- Press one tube of crescent rolls into the bottom of the pan, pinching together the seems as you go.
- Gently spread the sausage mixture over the bottom crust.
- Top with the remaining crescent dough, pinching together the seems to form a crust.
- Bake for 14-16 minutes, or until the crescent dough is golden brown.
- Serve warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
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I added some Colby Jack cheese on the 1st layer of Pillsbury crescent rolls then the sausage with cream cheese and the top layer of crescent dough with more Colby Jack cheese on top of it.
That sounds fabulous!
I love this! It’s got the perfect mix of savory with a hint of sweet from the crescents. It tastes especially good served with a runny egg on the side (sunny side up or over easy). I am bummed when the pan is gone! And it’s super easy to make.
Thank you! I am so happy that you like it!
Scrolled up and down and never could find the actual recipe. How much sausage to cream cheese.
There is a handy jump to recipe button right at the top of the post. It will bring you straight to the recipe card. But it is a pound of sausage to a brick of cream cheese.
Delicious! Can you freeze leftovers?
Yes, they freeze well.
I’ve been making this for years, but with a few adjustments. I use ground Maple sausage, after mixed and melted with cream cheese then layer on top of semi cooked (8-10 min.) Croissant dough, top with shredded sharp cheddar cheese, then add the top layer of croissant dough and follow the remaining instructions. I’ve been asked for this recipe many times, in fact my exes dad tracked me down on fb just to get the recipe. Its SO good.
Ha! Having an ex’s dad track you down for a recipe is great! Your version sounds extra tasty.
Could you add eggs to this?
I haven’t, but I am sure you could. Are you thinking of doing a layer of scrambled eggs in the center? If you do, I would undercook them a bit so they aren’t too overcooked after they are baked.
It tastes really good with a runny egg on the side (as opposed to overcooking an egg inside).
That sounds fabulous! I think I’m going to have to put a runny egg on top next time.
Can this be prepared the night before?
Yes, you can assemble it the night before and bake it the next day. Just add a couple of minutes to the bake time because it will be colder when you put it in the oven.
Would/does the bottom layer become soggy if assembled the night prior?
The filling is pretty solid when cold, so there’s not really any liquid to soak into the bottom layer.
I just happen to have a tube of crescent roll dough that I accidentally bought thinking it was pizza dough (doh!). I need to make these!
Well that sounds like a sign!