{"id":3705,"date":"2025-10-16T22:31:16","date_gmt":"2025-10-16T22:31:16","guid":{"rendered":"https:\/\/recipesw.com\/?p=3705"},"modified":"2025-10-16T22:31:17","modified_gmt":"2025-10-16T22:31:17","slug":"baked-sausage-cream-cheese-crescents","status":"publish","type":"post","link":"https:\/\/recipesw.com\/index.php\/2025\/10\/16\/baked-sausage-cream-cheese-crescents\/","title":{"rendered":"Baked Sausage Cream Cheese Crescents"},"content":{"rendered":"\n<p>Loved this recipe! Whenever they come out of the oven, my kids can\u2019t get enough<\/p>\n\n\n\n<p>These Baked Sausage Cream Cheese Crescents are a delicious and easy-to-make appetizer that\u2019s perfect for breakfast, brunch, or a party. Flaky crescent roll dough is filled with a savory mixture of sausage and cream cheese, then baked until golden and irresistible.<\/p>\n\n\n\n<p>Ingredients:<\/p>\n\n\n\n<p>Ingredient Quantity<\/p>\n\n\n\n<p>Pork sausage 1 pound<\/p>\n\n\n\n<p>Cream cheese, softened 1 (8 oz) package<\/p>\n\n\n\n<p>Refrigerated crescent roll dough 2 (8 oz each) cans<\/p>\n\n\n\n<p>Garlic powder \u00bc teaspoonGarlic seasoning blends<\/p>\n\n\n\n<p>Onion powder \u00bc teaspoon<\/p>\n\n\n\n<p>Black pepper \u00bc teaspoon<\/p>\n\n\n\n<p>Shredded cheddar cheese (optional) \u00bc cup<\/p>\n\n\n\n<p>Egg, beaten (for brushing) 1<\/p>\n\n\n\n<p>Instructions:<\/p>\n\n\n\n<p>Preheat Oven &amp; Cook Sausage: Preheat your oven to 375\u00b0F (190\u00b0C). In a large skillet, cook the 1 pound of pork sausage over medium heat until it\u2019s browned and fully cooked, breaking it into small pieces as it cooks. Drain off any excess fat.<\/p>\n\n\n\n<p>Make the Filling: In a mixing bowl, combine the cooked sausage with the 1 (8 oz) package of softened cream cheese, \u00bc teaspoon garlic powder, \u00bc teaspoon onion powder, and \u00bc teaspoon black pepper. Mix until everything is well combined. If you are using the \u00bc cup of shredded cheddar cheese, fold it in now.<\/p>\n\n\n\n<p>Assemble the Crescents: Unroll the 2 cans of crescent roll dough and separate them into triangles. Place a spoonful of the sausage mixture onto the wide end of each triangle and roll it up towards the narrow end, pinching the edges to seal in the filling. Place the crescents on a baking sheet lined with parchment paper.<\/p>\n\n\n\n<p>Bake: Brush the tops of the crescents with the beaten egg for a shiny, golden finish. Bake in the preheated oven for 12-15 minutes, or until they are golden brown and cooked through.<\/p>\n\n\n\n<p>Serve: Allow the crescents to cool slightly before serving.<\/p>\n\n\n\n<p>Enjoy these warm, savory, and cheesy crescents!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Loved this recipe! Whenever they come out of the oven, my kids can\u2019t get enough These Baked Sausage Cream Cheese Crescents are a delicious and easy-to-make appetizer that\u2019s perfect for breakfast, brunch, or a party. Flaky crescent roll dough is filled with a savory mixture of sausage and cream cheese, then baked until golden and &#8230; <a title=\"Baked Sausage Cream Cheese Crescents\" class=\"read-more\" href=\"https:\/\/recipesw.com\/index.php\/2025\/10\/16\/baked-sausage-cream-cheese-crescents\/\" aria-label=\"Read more about Baked Sausage Cream Cheese Crescents\">Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":3706,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3705","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-2"],"_links":{"self":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/3705","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/comments?post=3705"}],"version-history":[{"count":1,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/3705\/revisions"}],"predecessor-version":[{"id":3707,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/3705\/revisions\/3707"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media\/3706"}],"wp:attachment":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media?parent=3705"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/categories?post=3705"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/tags?post=3705"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}