Glazed Sausage & Cream Cheese Crescents – sausage and cream cheese stuffed crescent rolls baked in a sweet and savory brown sugar glaze. Took these to a party and they were gone in minutes!!! Crescent rolls, sausage, cream cheese, brown sugar, dijon mustard, butter, poppy seeds, and Worcestershire sauce. I have zero self-control around these things! Dangerously delicious!! A MUST for breakfast, brunch, potlucks, tailgates and parties!
Preheat oven to 375ºF. Spray a 9x13-inch baking dish with cooking spray.
In a non-stick skillet, cook sausage until crumbled and no longer pink. Drain fat.
Mix together cooked sausage and cream cheese. Set aside.
Separate rolls into triangles. Cut eat triangle in half lengthwise making two triangles. Using a small cookie scoop and scoop sausage filling onto each roll and roll up. Place in the prepared baking dish.
In a small saucepan combine butter, brown sugar, dijon mustard, Worcestershire, and poppy seeds. Bring to a boil and pour over crescent rolls.
Bake for 25 to 30 minutes, or until golden brown.
Notes:
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.