I still remember pulling this Rotel Sausage and Cream Cheese Crescents Recipe out of the oven for the first time—the smell alone told me they wouldn’t last long. I had made them on a busy day, hoping for something easy but comforting. One bite in, and I knew this recipe was a keeper.
The creamy, spicy filling wrapped in flaky crescent dough felt like pure comfort food. Now, every time I make them, they disappear within minutes, and I always wish I’d doubled the batch. You can also enjoy similar flavors in a Barbacoa Street Tacos Recipe if you want something with a Mexican twist.
Ingredients
Here’s everything you’ll need, plus why each ingredient matters for the best flavor and texture.
- 1 pound ground sausage: I prefer regular pork breakfast sausage for balance, but spicy sausage adds a bold kick if you like heat.
- 8 ounces cream cheese, softened: Softened cream cheese blends smoothly with the sausage and Rotel, creating that rich, creamy filling.
- 1 (10-ounce) can Rotel diced tomatoes with green chilies, well drained: Draining is key here. Too much liquid can make the crescents soggy instead of flaky.
- 2 cans refrigerated crescent roll dough: Crescent dough bakes up light and buttery, making it perfect for wrapping around the savory filling.
Note: This ingredient quantity makes approximately 16 servings, depending on how you roll and portion the crescents.
Variations
This recipe is flexible, which is one reason I love it so much.
- For a dairy-free option, use dairy-free cream cheese and check that your crescent dough is vegan-friendly.
- If you want a lighter version, try reduced-fat cream cheese and turkey sausage.
- Add shredded cheddar, pepper jack, or mozzarella for extra cheesiness.
- Stir in finely chopped green onions or jalapeños for extra flavor and texture.
- Use hot Rotel or add red pepper flakes if you enjoy more spice. You might also like trying the Barbacoa de Borrego Recipe for a hearty, slow-cooked option.
Cooking Time
Here’s a quick breakdown to help you plan.
- Prep Time: 15 minutes
- Cooking Time: 12–15 minutes
- Total Time: About 30 minutes
Equipment You Need
- Large skillet – for browning and fully cooking the sausage
- Mixing bowl – to combine sausage, cream cheese, and Rotel evenly
- Baking sheet – to hold the crescents while baking
- Parchment paper – prevents sticking and makes cleanup easier
- Spatula or spoon – for mixing and filling the dough
How to Make Rotel Sausage and Cream Cheese Crescents Recipe
This recipe comes together quickly once everything is prepped. Each step is simple, but taking your time makes the final result even better.
Cook the Sausage
Start by cooking the sausage in a large skillet over medium heat. Break it apart as it cooks so there are no large chunks left. Once fully browned, drain off any excess grease to keep the filling rich but not oily.
Mix the Filling
Transfer the cooked sausage to a mixing bowl. Add the softened cream cheese and drained Rotel. Stir until everything is well combined and creamy, making sure the tomatoes are evenly distributed.
Prepare the Crescent Dough
Unroll the crescent dough and separate it into individual triangles. Lay them flat on a clean surface so they’re ready to be filled. This step makes assembly smooth and fast.
Fill and Roll
Spoon a small amount of filling onto the wide end of each crescent triangle. Roll the dough up gently, starting from the wide end and moving toward the tip, keeping the filling tucked inside.
Bake Until Golden
Place the filled crescents onto a lined baking sheet, leaving space between each one. Bake in a preheated oven at 375°F (190°C) until they’re puffed and golden brown on top.
Cool and Serve
Remove the crescents from the oven and let them cool for a few minutes. This helps the filling set slightly and makes them easier to handle before serving.
Additional Tips for Making This Recipe Better
After making this recipe many times, I’ve picked up a few tricks that really help.
- I always let the cream cheese soften fully before mixing; it blends much better.
- Draining the Rotel well is non-negotiable for me—it keeps the dough flaky.
- I sometimes chill the filling for 10 minutes before rolling; it’s easier to work with.
- When I want crispier bottoms, I bake the crescents on the lower oven rack.
- I’ve learned to make extra because they disappear fast in my house.
How to Serve Rotel Sausage and Cream Cheese Crescents Recipe
These crescents are incredibly versatile when it comes to serving. I love placing them on a platter with a sprinkle of chopped parsley or green onions for color. They’re perfect as an appetizer for parties, a game-day snack, or even a quick breakfast. Serve them warm alongside a simple dipping sauce like ranch, honey mustard, or spicy mayo for extra flair.
Nutritional Information
These values are approximate and can vary based on brands used.
- Calories: A rich, satisfying bite with moderate calories per crescent
- Protein: A good source thanks to the sausage and cream cheese
- Carbohydrates: Mostly from the crescent dough
- Fat: Higher due to sausage and cream cheese, contributing to flavor and fullness
Make Ahead and Storage
Make Ahead
You can prepare the filling up to two days in advance and store it in the refrigerator. When ready to bake, simply fill and roll the crescent dough fresh for best results.
Storage
Leftover baked crescents can be stored in an airtight container in the refrigerator for up to 3 days. They stay flavorful and satisfying even after chilling.
Freezing and Reheating
Unbaked filled crescents freeze well for up to one month. Bake directly from frozen, adding a few extra minutes. For reheating baked ones, warm them in the oven to restore crispness.
Why You’ll Love This Recipe?
There are plenty of reasons this recipe has become a favorite in my kitchen.
- It’s incredibly easy to make, even on busy days.
- The flavors are rich, creamy, and perfectly balanced with spice.
- It works for parties, snacks, breakfasts, or casual dinners.
- You can customize it endlessly to suit your taste and dietary needs.
- Every bite feels comforting and indulgent without complicated steps.
If you’re looking for a reliable, crowd-pleasing appetizer or snack, this Rotel sausage and cream cheese crescents recipe is one I always come back to—and I think you will too.
Rotel Sausage and Cream Cheese Crescents Recipe
Ingredients
Method
- Start by cooking the sausage in a large skillet over medium heat. Break it apart as it cooks so there are no large chunks left. Once fully browned, drain off any excess grease to keep the filling rich but not oily.
- Transfer the cooked sausage to a mixing bowl. Add the softened cream cheese and drained Rotel. Stir until everything is well combined and creamy, making sure the tomatoes are evenly distributed.
- Unroll the crescent dough and separate it into individual triangles. Lay them flat on a clean surface so they’re ready to be filled. This step makes assembly smooth and fast.
- Spoon a small amount of filling onto the wide end of each crescent triangle. Roll the dough up gently, starting from the wide end and moving toward the tip, keeping the filling tucked inside.
- Place the filled crescents onto a lined baking sheet, leaving space between each one. Bake in a preheated oven at 375°F (190°C) until they’re puffed and golden brown on top.
- Remove the crescents from the oven and let them cool for a few minutes. This helps the filling set slightly and makes them easier to handle before serving.
Notes
- I always let the cream cheese soften fully before mixing; it blends much better.
- Draining the Rotel well is non-negotiable for me—it keeps the dough flaky.
- I sometimes chill the filling for 10 minutes before rolling; it’s easier to work with.
- When I want crispier bottoms, I bake the crescents on the lower oven rack.
- I’ve learned to make extra because they disappear fast in my house.