Sausage and Cheese Crescent Ring

Ingredients:

2 cans (8 oz each) refrigerated crescent roll dough

1 lb (450g) breakfast sausage or Italian sausage

1 cup shredded cheddar cheese (or mozzarella)

4 oz cream cheese, softened

1 tsp garlic powder

1 tsp Italian seasoning

1 egg, beaten (for egg wash)

Optional garnish: fresh parsley, chopped

Instructions:

Cook the Sausage

In a skillet over medium heat, cook the sausage until browned and crumbled.

Drain excess fat.

Stir in cream cheese, garlic powder, and Italian seasoning until well blended.

Remove from heat and let cool slightly.

Prepare the Crescent Ring

Preheat oven to 375°F (190°C).

Line a baking sheet with parchment paper.

Unroll crescent dough and separate triangles.

Arrange triangles in a circle on the sheet, with the wide ends overlapping in the center and points facing outwards (like a sun shape).

Fill & Fold

Spoon the sausage mixture evenly around the wide ends of the dough.

Sprinkle shredded cheese over the sausage filling.

Fold the pointed ends of the dough over the filling and tuck under to seal.

Bake

Brush with beaten egg for a golden finish.

Bake for 20–25 minutes until dough is golden brown.

Serve

Garnish with chopped parsley.

Serve warm with marinara sauce, ranch, or honey mustard for dipping.

Serving Suggestions

Perfect for game day snacks, brunch, or casual get-togethers.

Slice into wedges and serve with dipping sauces.

Pair with a fresh garden salad for a light lunch.

Storage & Reheating

Refrigerate leftovers up to 3 days.

Reheat in oven at 350°F (175°C) for 10 minutes or until warm.