Rotel Sausage & Cream Cheese Crescents

Rotel Sausage and Cream Cheese Crescents – only 4 ingredients! Sausage, cream cheese, Rotel diced tomatoes and green chiles, and crescent rolls. Can make filling ahead of time. These are great for breakfast or as an appetizer. Whenever I take these to a party or potluck I never have any leftovers. People go crazy over these things! #breakfast #appetizer #sausage #creamcheese #partyfood #gameday

platter of crescent rolls stuffed with sausage cream cheese and rotel

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Easy Crescent Roll Appetizer

Stop what you are doing and add these Rotel Sausage & Cream Cheese Crescents to your list of things to make ASAP! Only 4 simple ingredients and they taste AH-MAZ-ING! Sausage, Rotel diced tomatoes and green chiles, cream cheese, and crescent rolls. I made these during the holidays and they flew off the plate! They are great for breakfast or parties.

crescent rolls stuffed with sausage cream cheese and rotel

How to Make Rotel Sausage & Cream Cheese Crescents

These crescent bites are super easy to make. Start with cooking some breakfast sausage. Drain the fat and mix in cream cheese and drained Rotel tomatoes. Cut refrigerated crescent rolls in half. Top each roll with the sausage mixture and roll them up. Place the crescent rolls on a baking sheet and bake.

  • It is very important to drain the Rotel tomatoes. I suggest draining them in a colander and squeezing out any excess liquid with paper towels. You need to get as much moisture out of the tomatoes as possible.
  • I used Jimmy Dean Sausage. Can substitute turkey sausage.
  • I like to pulse the cooked sausage in a food processor to get it very finely chopped. It isn’t necessary, but it helps to get all of the ingredients evenly incorporated.
  • Can substitute low-fat cream cheese if you prefer.
  • Can use reduced-fat crescent rolls. I use the reduced fat crescent rolls all the time. You can’t tell a difference.
  • You can make the filling ahead of time and refrigerate until ready to assemble the crescents. The filling will keep up to 3 days in the refrigerator.
  • I find it easier to cut the crescent rolls in half with a pizza cutter.
  • I use a small cookie scoop to scoop the filling on to the crescent rolls.
  • These bites taste great hot out of the oven or cooled to room temperature.
platter of crescent rolls stuffed with sausage cream cheese and rotel

Sausage Crescent Bites for Breakfast or Parties

These easy crescent bites are great for breakfast or parties. Heck, I’ve eaten these for dinner while watching football and movies. I am seriously addicted to these things!

We usually eat these bites plain, but they are also super delicious dipped in Ranch Dressing or Homemade Salsa. If you want to really get crazy – dip them in some Spinach Queso – YUM!

The ULTIMATE Queso

The ULTIMATE Queso – the BEST cheese dip EVER! Creamy Rotel Dip loaded with sausage and chili beans. Can make…

platter of crescent rolls stuffed with sausage cream cheese and rotel

Rotel Sausage & Cream Cheese Crescents

Yield: 32 bites
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Rotel Sausage and Cream Cheese Crescents – only 4 ingredients! Sausage, cream cheese, Rotel diced tomatoes and green chiles, and crescent rolls. Can make filling ahead of time. These are great for breakfast or as an appetizer. Whenever I take these to a party or potluck I never have any leftovers. People go crazy over these things! #breakfast #appetizer #sausage #creamcheese #partyfood #gameday

Ingredients:

Instructions:

  • Preheat oven to 375ºF.
  • In a large bowl, mix together cooked sausage, cream cheese, and drained Rotel tomatoes and green chilies.
  • Separate rolls into triangles. Cut each triangle in half lengthwise making two triangles. Using a small cookie scoop and scoop sausage filling onto each roll and roll up.
  • Bake for 15 minutes, or until golden brown.

Notes:

  • It is very important to drain the Rotel tomatoes. I suggest draining them in a colander and squeezing out any excess liquid with paper towels. You need to get as much moisture out of the tomatoes as possible.
  • I used Jimmy Dean Sausage. Can substitute turkey sausage.
  • I like to pulse the cooked sausage in a food processor to get it very finely chopped. It isn’t necessary, but it helps to get all of the ingredients evenly incorporated.
  • Can substitute low-fat cream cheese if you prefer.
  • Can use reduced-fat crescent rolls. I use the reduced fat crescent rolls all the time. You can’t tell a difference.
  • You can make the filling ahead of time and refrigerate until ready to assemble the crescents. The filling will keep up to 3 days in the refrigerator.
  • I find it easier to cut the crescent rolls in half with a pizza cutter.
  • I use a small cookie scoop to scoop the filling on to the crescent rolls.
  • These bites taste great hot out of the oven or cooled to room temperature.

Steph

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crescent rolls stuffed with sausage cream cheese and rotel
platter of crescent rolls stuffed with sausage cream cheese and rotel

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Comments

    1. Just to clarify, this recipe uses canned crescent rolls, not croissants. I don’t think phyllo dough wouldn’t work on this recipe. Phyllo dough is so thin and brittle, I think the filling is too heavy. Hey, but you can try it.

  1. I’m thinking of making it and only baking half. I plan on freezing the other half of the cooked sausage and rotel and freeze until I’m ready to make another batch. Then I will mix in the cream cheese.

  2. So I am so mad at myself because I did not follow directions (UGH!) I misread that I was supposed to COOK the sausage first. I combined raw sausage with cream cheese and rotel (sorta like what I would do with sausage balls) and then placed the raw filling in the crescent rolls and baked. And I just now realized it when I re-read the directions. Do you think it will be ok?! I tasted one this morning when I baked it and they were good. They seem to be cooked? What do you think? So mad at myself LOL

    1. I did the exact same thing! I just point mine in the oven….oops. We’ll see how they turn out. 🤦🏻‍♀️

  3. I accidentally didn’t drain the rotel 😭 will it be okay still you think? I have it in the crockpot on high and watching it thicken up as much as possible

    1. is that precooked sausage? If so, the only change in flavor would be from the brand you are using.

  4. I used only one can of the crescents and then put the rest over Doritos and then topped with shredded cheddar and baked in the oven. Both were great but kids LOVED it over the doritos.

  5. I’ve made these in a pie plate and used one can of rolls and pressed them on the bottom, added the filling on top and then pressed the other can together (like a crust) and put that on top. Then cut them into pie pieces.

    1. So excited to try these for Superbowl this weekend. Have made several recipes from this site and have never been disappointed!!

      1. Are these freezable? I like to make breakfast burritos and other things and freeze so we have a few choices for a month, these would be a great addition to the freezer.

  6. My family liked the flavor but were put off by the texture after combining the ingredients in my food processor.

  7. Only reason I’m not giving this recipe 5 stars is because I think I might not have understood one of the steps, so my bites were a bit dry in the middle, while the end bites were perfect. I ended up with at least enough filling left over to do another can or two of biscuits if I had them – I only put a scoop of filling at the wide end before rolling the crescent – Should I have also spread it down the entire length of the dough, even though the strips were pretty skinny? I filled them as full as they could take without it oozing out the ends. Nobody else has mentioned leftover filling, so not sure why I had so much. Do you know if the filling will freeze well for future use? I’m thinking of borrowing Jim’s tip & adding grated parmesan to the remaining filling and stuffing mushrooms with it. Thanks for sharing the recipe.

  8. I made this recipe tonight and it was a hit! I did half rolled like the recipe, half kinda like ravioli. I think I like the original way best!

  9. I plan on making these and using my Keto friendly tortillas, just wont bake in the oven as long…think it should work if the rotel is drained good.

  10. I’m not a fan of losing the flavor in the rotel liquid. Would it be gross to cook it down? I say “gross” because the rotel would have a totally different texture, like a paste probably. How would that work?

    1. I always make this as a dip, just don’t drain the rotel. We call it Damn Good Dip. There is never any left!!! I can’t wait to try this recipe with the crescent rolls for this Saturday’s tailgating.

      1. Yes, we love that dip too. It was the inspiration for this recipe. Drain the rotel for this recipe or the mixture won’t set up enough to scoop.

      1. I don’t know how raw crescent rolls hold up being frozen and then baked. I don’t usually recommend it.

      1. You can make it however you wish. The recipe listed is how I made it and what is in the photos. As always, please use your best judgment regarding substitutions and modifications.

  11. I added a little grated parmesan to the mix. These were delicious. Save that juice from the tomatoes and make a bloody mary! Great brunch item

  12. YUM! Made these for us to snack on today while watching the football bowl games. They were so good. I saved some for us to snack on tomorrow, too! LOL!
    Hope y’all had a very Happy New Year.
    Claudine in Fort Worth, TX

    1. How did you reheat them? I’m wanting to take them camping this wknd and was wondering how I could reheat them.

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