There’s no better smell than the delicious aroma of baking bread spreading through the house, especially when it’s stuffed with tasty sausage and creamy cheese. This recipe for baked sausage and cream cheese crescents celebrates the easy and comforting meals from the Midwest. When I was a child, these crescent-shaped pastries were always present at family events, frequently served during Sunday morning meals or special holiday breakfasts. They are simple to prepare, using traditional ingredients that are always in the kitchen, and they always succeed in gathering people around the table. Whether you are an experienced chef or just beginning to cook, these crescent rolls are a lovely reminder of home-cooked flavors.
These baked sausage and cream cheese pastries are flexible and go well with many different side dishes. Serve them hot with scrambled eggs and fresh fruit on the side for a filling breakfast. For a nice lunch, you can have them with a bowl of tomato soup you make at home or a fresh green salad with a zesty dressing. They also make a tasty snack with a variety of cheeses and pickles at your next party.
Sausage and Cream Cheese Croissants
Number of portions: 8
List of items needed to make a dish.
1 pound of pork sausage
1 package of cream cheese that weighs 8 ounces, softened.
2 tubes of crescent roll dough (8 oz each)
1/4 teaspoon of powdered garlic
1/4 teaspoon of powdered onion
1/4 teaspoon of ground black pepper
1/4 cup of grated cheddar cheese (if desired)
1 egg, whisked (to brush)
Instructions
Heat your oven to 375°F (190°C) before using it.
For ingredients and full cooking instructions, continue reading (>)
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