homemade cheesy sausage crescent roll-ups, a popular appetizer or snack.

Prep Time: 15 minutes | Cook Time: 12-15 minutes | Total Time: 30 minutes
Makes: 32 roll-ups

1 (16 oz) tube of refrigerated crescent roll dough (8 count)
1 lb mild or hot pork sausage (uncooked)
1 (8 oz) block of cream cheese, softened to room temperature
1 ½ cups shredded sharp cheddar cheese (or a Mexican blend)
Optional Add-ins: ¼ tsp garlic powder, ¼ tsp onion powder, ¼ cup finely diced green onions or a (4 oz) can of diced green chiles (drained)

In a skillet over medium-high heat, cook the sausage, breaking it up with a spoon, until it’s fully browned and cooked through. Drain off any excess grease.
Return the drained sausage to the skillet. Reduce the heat to low.
Add the softened cream cheese and shredded cheddar cheese to the warm sausage. Stir continuously until the cheeses are completely melted and the mixture is well combined.
If using, stir in your optional add-ins (garlic powder, onion powder, green onions, etc.).
Let the mixture cool for about 10-15 minutes. This is a crucial step! A hot filling will make the dough difficult to work with.

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Unroll the crescent dough onto a clean surface. You will see the perforated triangles. Separate the dough along these lines to create 8 triangles.
For Larger Roll-Ups: Spoon about 2-3 tablespoons of the sausage mixture onto the wide end of each triangle and roll it up towards the point.
For Bite-Sized Roll-Ups (Recommended): Use a pizza cutter or knife to cut each triangle lengthwise into three thinner, long triangles. This will give you 24 smaller pieces. Spoon about 1 tablespoon of filling onto the wide end of each and roll up.

Place the roll-ups seam-side down on the prepared baking sheet, about 1-2 inches apart.
Bake for 12-15 minutes, or until the crescent dough is puffed and a deep golden brown.
Let them cool on the baking sheet for about 5 minutes before serving. The filling will be very hot!

Cool the Filling: Don’t skip cooling the sausage mixture! A warm filling will melt the dough and make it greasy and hard to roll.
Don’t Overfill: It’s tempting, but overfilling will cause the rolls to burst open in the oven. Use the recommended amounts for the best results.
Seam-Side Down: This is the secret to keeping them from unrolling as they bake. The weight of the roll-up will seal the dough.
Softened Cream Cheese is Key: Take the cream cheese out of the fridge at least 30 minutes ahead of time. This ensures it blends smoothly into the sausage without any lumps.
Spice it Up: Use hot sausage, add a dash of cayenne pepper, or use Pepper Jack cheese for a spicy kick.

Pizza Version: Use ground Italian sausage and mix in ¼ cup of pizza sauce and ½ cup of shredded mozzarella into the filling.
Jalapeño Popper: Add 2-3 tablespoons of finely diced jalapeños (seeds removed for less heat) to the filling.
Breakfast Roll-Ups: Use cooked, crumbled breakfast sausage and add a tablespoon of maple syrup to the filling mixture.

Make-Ahead: Assemble the roll-ups completely, place them on a baking sheet, and freeze for 1 hour until solid. Then transfer them to a freezer bag. They can be stored for up to 2 months. Bake from frozen, adding 3-5 extra minutes to the baking time.
Refrigerate: You can assemble them, cover the baking sheet tightly with plastic wrap, and refrigerate for up to 24 hours before baking.

Enjoy these irresistible, warm, and cheesy bites