Breakfast sausage crescent rolls are warm, buttery pastries filled with savory breakfast sausage and melted cheddar cheese. Refrigerated crescent roll dough keeps the prep simple, while a hot oven gives each roll a golden, flaky outside and a tender center.

Delicious Breakfast Sausage Crescent Rolls Recipe featured image

Using fully cooked sausage keeps the timing dependable because the oven only needs to heat the sausage while baking the dough. A small amount of cheese adds moisture and flavor without making the rolls soggy, so don't worry about a little cheese peeking out at the seams.

Recipe at a Glance

Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Yield: 8 sausage crescent rolls
Servings: 8
Difficulty: Easy

What You Need Before You Start

13 x 18-inch (33 x 46 cm) rimmed baking sheet
Parchment paper
Measuring cup
Pastry brush
Small microwave-safe bowl

Ingredients and Helpful Swaps

Delicious Breakfast Sausage Crescent Rolls Recipe ingredients

■ 1 can refrigerated crescent roll dough, 8 ounces (226 g), cold
■ 8 fully cooked breakfast sausage links, about 8 ounces (227 g) total
■ ½ cup (56 g) shredded sharp cheddar cheese
■ 1 tablespoon (14 g) unsalted butter, melted

Refrigerated crescent roll dough: It creates the tender, flaky wrapper and keeps preparation quick. Substitution: Use 8 ounces (226 g) refrigerated puff pastry cut into 8 triangles; the rolls will be noticeably flakier and may need a few extra minutes of baking.
Breakfast sausage links: Fully cooked links provide the savory filling while heating safely within the crescent dough's short baking time. Substitution: Use fully cooked turkey breakfast sausage links of a similar size; they'll usually taste lighter and may contain less fat.
Sharp cheddar cheese: It adds a creamy, salty layer around the sausage without adding much moisture. Substitution: Use the same amount of shredded Monterey Jack; it will melt smoothly and give you a milder flavor.

How to Make Delicious Breakfast Sausage Crescent Rolls Recipe

Preheat the oven to 375°F (190°C) for about 10 minutes, or until fully heated. Line a 13 x 18-inch (33 x 46 cm) rimmed baking sheet with parchment paper.
Unroll the cold crescent dough and separate it along the perforations into 8 triangles. Work for about 2 minutes at room temperature, keeping the dough cool and intact without stretching it excessively.
Sprinkle 1 tablespoon (7 g) of cheddar cheese over the wide end of each dough triangle, then place one fully cooked sausage link over the cheese. Assemble for about 3 minutes at room temperature, keeping the filling near the wide end so the dough rolls neatly.
Starting at the wide end, roll each triangle around the sausage toward the pointed tip, taking about 2 minutes total. Place the rolls tip-side down on the prepared baking sheet with about 2 inches (5 cm) between them; they should look snugly wrapped without torn dough.
Brush the tops evenly with the melted butter at room temperature for about 1 minute. The surface should have a thin, even coating rather than pools of butter around the rolls.
Bake at 375°F (190°C) for 11 to 13 minutes, or until the crescent dough is puffed and evenly golden brown and the cheese is melted. Let the rolls stand on the baking sheet for 2 minutes before serving so the hot filling can settle.

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Keep the crescent dough cold until you're ready to shape it. If it becomes very soft or sticky, chill it for 5 to 10 minutes so the rolls hold their shape more easily.
Use fully cooked sausage links rather than raw sausage for this method. That way, the sausage simply reheats while the dough bakes, and you won't risk browned pastry with undercooked meat inside.
Place each roll with the pointed end of the dough underneath. This little step helps keep the crescents from unrolling as they puff in the oven.

Why You Will Love This Recipe

Fully cooked breakfast sausage heats through in the same short baking time the crescent dough needs to become golden, so you don't have to worry about raw sausage inside the rolls.
Refrigerated crescent dough contains enough fat to bake into tender, flaky layers at 375°F (190°C), making it especially handy for a quick breakfast.
A modest amount of shredded cheddar melts around the sausage without overfilling the dough, so the rolls are easier to shape and less likely to split open.

Storage and Make-Ahead Tips

Refrigerator: Cool leftover sausage crescent rolls completely, then refrigerate them in an airtight container for up to 3 days. Don't seal them while they're still warm, since trapped steam can soften the pastry.
Freezer: Freeze completely cooled rolls in a single layer until firm, then transfer them to a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating for the most even results.
Make-ahead and reheating: You can assemble the rolls, cover them tightly, and refrigerate them for up to 8 hours before baking. Reheat cooked refrigerated rolls in a 350°F (175°C) oven for 7 to 10 minutes, or until hot through and the pastry feels crisp again.

Delicious Breakfast Sausage Crescent Rolls Recipe final dish

Common Questions

Can I use raw breakfast sausage in sausage crescent rolls?

Not with these baking times. Use fully cooked sausage links so the dough can brown properly while the sausage simply reheats.

Can I make breakfast sausage crescent rolls ahead of time?

Yes. Assemble them up to 8 hours ahead, cover and refrigerate them, then bake directly from the refrigerator at 375°F (190°C).

How do I keep crescent rolls from getting soggy?

Use fully cooked sausage that isn't excessively greasy, and avoid overfilling the dough with cheese. Let baked rolls cool briefly on the baking sheet rather than covering them while hot.

Can I make sausage crescent rolls without cheese?

Yes. Simply leave out the cheddar and roll each fully cooked sausage link directly in the crescent dough; the rolls will be a little less rich but will bake the same way.