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Rotel Sausage and Cream Cheese Crescents Recipe
Ben Carraoli

Rotel Sausage and Cream Cheese Crescents Recipe

I still remember pulling these Rotel sausage and cream cheese crescents 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.
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Total Time 30 minutes
Servings: 16
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.