Easy Sausage Crescent Rolls are a great breakfast treat for guests. You can make the sausage crescent rolls ahead of time, freeze them, and eat them when you’re ready. This is a great sausage roll recipe for any time of year, but especially when you don’t want to spend all your time in the kitchen.
I’m kind of on a sausage kick right now. I love sausage.
I made some of these Sausage crescent rolls today and ate way too many. I ate one for lunch, put them in the fridge, and then pulled them out for supper.
I think the sausage rolls recipe works best as a breakfast roll, but I am all about eating breakfast for lunch and supper!
Every other year, we travel to my dad’s house for Christmas. Both of my sisters, and their families, all come and it’s a big celebration. My sister, Cathy, always comes up with a delicious Christmas morning breakfast that will feed over a dozen of us.
So, this makes a great breakfast that you can make ahead, freeze, and then pull it out for Thanksgiving or Christmas morning.
I’m not a fast mover in the morning and so I tend to nibble on a cheese stick or something that will tide me over until I have enough energy to make some eggs.
You make and freeze them, and then, if you’re moving slow, you can microwave one or two for a great morning meal.
Recipe and printable instructions at the bottom of the post.
Unroll the crescent rolls on the counter. Press the diagonal sides together. You will end up with 8 rectangles.
Add a couple of cooked sausage spoonfuls to the top of the crescent roll. Then, top with cheddar cheese.
(In retrospect, I should have made the rectangles a little wider. So, when you’re pressing the diagonal sides together, widen them a little as well. You can see that the sausage and cheese runneth over the sides! It’s fine if it does, it’s just messier).
Once you roll up each rectangle, cut it in half, and set them upright. You can place a little more cheese on the top, like I did in the picture above.
Bake for 15-20 minutes or until the rolls are a golden brown.
You’ll end up with 16 pieces. If I were hungry in the morning, I would most likely eat 3 for breakfast. If you’re having quite a few people over for breakfast, you might want to double the recipe.
- 2 - 8 oz. tubes of crescent rolls
- 1 lb sausage (cooked)
- 1 to 1-1/2 cups cheddar cheese (shredded)
Preheat the oven to 375-degrees.
- Place all of the dough on the counter and separate into rectangles. (A total of 8)
- Press the diagonal seams together, making sure you seal them well.
- Add 2 spoonfuls of sausage to each rectangle.
- Cover with cheese.
- Roll up each rectangle and press the edge against the body of the roll.
- Cut in half and place on a cookie sheet.
- Bake for 15-20 minutes, until crescent rolls are golden brown.
- Serve hot.
Serving Size:1 piece
Amount Per Serving: Calories: 179 Total Fat: 13.3g Saturated Fat: 4.8g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 31mg Sodium: 367mg Carbohydrates: 5.8g Fiber: 0g Sugar: 1g Protein: 8g