Sausage and Cheese Crescent Ring
This sausage and cheese crescent ring is an easy breakfast, brunch, or dinner recipe made with flaky crescent dough, seasoned sausage, and plenty of melted cheese. It looks impressive when served but is simple to prepare.
Ingredients
- 1 lb (450 g) breakfast sausage
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 4 oz cream cheese, softened
- 2 tablespoons chopped green onions, optional
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 egg, beaten, for brushing
- 1 tablespoon chopped fresh parsley, optional
Instructions
1. Cook the Sausage
Heat a large skillet over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and fully cooked.
Drain any excess grease and allow the sausage to cool slightly.
2. Prepare the Filling
In a large bowl, combine the cooked sausage, softened cream cheese, cheddar cheese, mozzarella cheese, garlic powder, black pepper, and green onions.
Stir until everything is evenly combined and the mixture is creamy and well distributed.
3. Prepare the Crescent Dough
Preheat the oven to 375°F (190°C).
Line a large baking sheet with parchment paper.
Unroll the crescent dough and separate it into triangles. Arrange the triangles in a circle on the baking sheet, with the wide ends overlapping toward the center and the pointed ends extending outward. The center should look like an open hole.
4. Add the Sausage Filling
Spoon the sausage and cheese mixture around the wide part of the crescent dough ring.
Spread the filling evenly, leaving enough space around the edges so it doesn’t spill out during baking.
5. Fold the Dough
Take each pointed end of the crescent dough and fold it over the sausage filling toward the center of the ring.
Tuck the tip underneath the inside edge of the ring to help hold everything together.
Some of the filling may remain visible, which gives the finished ring an attractive appearance.
6. Brush with Egg
Brush the exposed crescent dough lightly with the beaten egg. This helps create a beautiful golden-brown finish.
Sprinkle a little extra cheese or parsley over the top if desired.
7. Bake
Bake for approximately 20–25 minutes, or until the crescent dough is puffed and golden brown and the cheese is melted.
Keep an eye on the ring during the final few minutes because crescent dough can brown quickly.
8. Rest and Serve
Remove the ring from the oven and let it rest for about 5 minutes before slicing.
Cut into sections and serve warm.
Tips for the Best Crescent Ring
- Drain the sausage well so the crescent dough doesn’t become greasy or soggy.
- Let the cooked sausage cool slightly before mixing it with the cheese.
- Don’t overfill the crescent dough, or the filling may spill out while baking.
- For extra flavor, use sharp cheddar cheese.
- You can add diced bell peppers, cooked onions, or chopped spinach to the filling.
- Serve with scrambled eggs, fresh fruit, or a simple green salad for a complete meal.
Make-Ahead Option
The sausage filling can be prepared a day ahead and refrigerated. When you’re ready to bake, assemble the crescent ring and bake it fresh.
Store leftovers in the refrigerator and reheat them in the oven or air fryer until warmed through.
