Name: Sausage and Cheese Crescent Rolls Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 8 sausage links, cooked through; 3 eggs, scrambled; 1 cup shredded cheese (smoked gouda recommended); 1 (8 oz) container flaky crescent rolls; 1 egg yolk; 1 tsp heavy cream; Sea salt, for sprinkling

There’s something seriously comforting about the combo of warm, flaky dough wrapped around melty cheese and savory sausage. I call this my go-to Sausage and Cheese Crescent Rolls Recipe—it’s quick, cozy, and always gets everyone asking for seconds.

A dark plate holds six golden-brown sausage rolls with shiny, slightly crispy tops sprinkled with coarse salt. Each roll is wrapped in light, flaky dough that partially reveals a cooked yellow egg layer and a browned sausage inside, creating a clear mix of textures and colors. Behind the plate, there is a white pitcher with milk and three brown eggs on a white marbled surface covered partly by a beige cloth and a striped white and blue cloth. The setting has a cozy, warm feel. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sausage and Cheese Crescent Rolls Recipe
Top Tip
How to Serve Sausage and Cheese Crescent Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sausage and Cheese Crescent Rolls Recipe

Why You'll Love This Recipe

This recipe is one of those kitchen winners you’ll turn to when you want something satisfying but fuss-free. It blends gooey cheese, hearty sausage, and delicate crescent dough into the perfect bite-sized comfort food. I love it not only for breakfast but also as a snack or game-day treat.

Speedy prep: You can have these assembled and baking in under 20 minutes—no crazy steps or long waits.
Customize easily: Swap out cheese or sausage types or add herbs for your own twist.
Perfectly portable: These rolls travel well for brunch parties, potlucks, or lunchboxes.
Impressively delicious: Despite being so simple, the layers of flavor—smoky, cheesy, savory—always wow my family.

Six small baked rolls sit on a silver baking tray. Each roll has a golden brown crust with a shiny, slightly oily surface, showing melted cheese oozing out at some edges. Inside, there are layers of soft yellow scrambled eggs and browned sausage pieces peeking through. The rolls have a flaky texture with some melted cheese spots on the tray. The tray is placed on a white marbled surface with a blurred white pitcher and three brown eggs in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic here is in the combo of flaky, buttery crescent dough with melty cheese and perfectly cooked sausage. These ingredients harmonize to create rich bites that are crispy outside, gooey inside. Plus, eggs add fluffy texture and extra protein to round out the filling.

Flat lay of eight cooked sausage links with browned, slightly crispy skin, a small pile of shredded smoked gouda cheese with pale orange hues, three whole brown eggs with smooth clean shells, a small white ceramic bowl filled with creamy heavy cream, a white ceramic bowl holding a bright golden egg yolk, a few coarse crystals of sea salt scattered neatly beside, and a stack of flaky crescent roll dough triangles with a light golden color and visible layers, all arranged in perfect symmetry on simple white ceramic plates and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sausage links: I like to use fully cooked sausage links because they’re easy to handle and pack that meaty punch.
Shredded cheese: Smoked gouda is my favorite for a smoky depth, but cheddar or mozzarella work perfectly, too.
Eggs: Scrambled and folded in provide a soft, creamy layer, balancing the savory sausage.
Flaky crescent rolls: The pre-made dough saves so much time, and its flakiness adds gorgeous layers once baked.
Egg yolk + heavy cream: This egg wash creates the golden-brown, glossy finish that makes these rolls look as good as they taste.
Sea salt: A pinch on top brings out all the flavors and adds a little crunch to each bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love keeping this recipe flexible because it’s so easy to switch things up. Sometimes I add a pinch of red pepper flakes to the sausage for a little heat, or swap the cheddar for pepper jack during football season for an extra kick.

Vegetarian Option: Use plant-based sausage and add sautéed mushrooms for hearty flavor without meat—I’ve tried it, and it’s a winner.
Herb Boost: Toss in fresh chopped parsley or chives with the eggs to brighten the flavor. It’s especially nice in spring.
Cheese Varieties: I’ve experimented with brie or feta for a creamy tang that surprises guests in the best way.

Step-by-Step: How I Make Sausage and Cheese Crescent Rolls Recipe

Step 1: Prepare The Sausage and Eggs

First, I cook the sausage links fully—either pan-fried or baked—until they’re browned and deliciously crispy on the edges. While they’re cooling a bit, scramble the eggs gently, keeping them soft and fluffy. This prep ensures the fillings hold their shape inside the crescent rolls without making them soggy.

Step 2: Lay Out The Crescent Rolls & Add Fillings

Unroll each crescent with the wide end facing you. Sprinkle a generous handful of shredded cheese evenly over the dough—don’t skimp, this is where the gooey magic happens. Place a cooked sausage link on the wide end, then add a spoonful of your scrambled eggs right below it. Be sure to not overload so it rolls up neatly.

Step 3: Roll, Brush, and Bake

Starting at the wide end, roll up the dough snugly, tucking in any stray cheese or egg. I like to line my baking sheet with parchment to prevent sticking and make cleanup a breeze. Then I whisk the egg yolk with cream and brush it over each roll—this step seals in moisture and gives the rolls a beautiful golden finish after baking for about 10-12 minutes at 375ºF.

Top Tip

I’ve learned a few things that make this Sausage and Cheese Crescent Rolls Recipe easier and even more delicious over time. Here are the nuggets that saved me stress — I hope they help you bake like a pro!

Don’t overfill the crescent rolls: Too much filling makes rolling difficult and can cause leaking during baking.
Use an egg wash: Brushing the tops with egg yolk mixed with a splash of cream brings that irresistible glossy, golden finish.
Slightly cool the sausage before filling: If the sausage is too hot, the crescent dough can get soggy and tricky to work with.
Line your baking sheet: Using parchment or a silicone mat prevents sticking and helps you remove the rolls easily.

How to Serve Sausage and Cheese Crescent Rolls Recipe

sausage and cheese crescent rolls - Serving Suggestion

Garnishes

I usually sprinkle a little fresh parsley or chives for color and a fresh herbal note that cuts through the richness. A small side of whole grain mustard or a spicy ketchup adds a nice dip option if you’re into that.

Side Dishes

These rolls pair perfectly with simple breakfasts like fresh fruit salad or a crisp green salad for lunch. Sometimes I serve them alongside roasted potatoes for a hearty meal, especially on weekends when there’s time for a leisurely brunch.

Creative Ways to Present

For parties, I arrange the crescent rolls in a circle on a platter with a small bowl of dipping sauce right in the center. They look festive, and guests love that it’s easy to grab a warm, stuffed roll between conversations.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge. They keep well for up to 3 days and still taste great when reheated gently in the oven or toaster oven to get the crust crisp again.

Freezing

These crescent rolls freeze beautifully. After assembling but before baking, I wrap each roll tightly in plastic wrap and freeze on a tray. Once frozen solid, I put them in a freezer bag. When I want a quick meal, I bake them straight from frozen—just add a few extra minutes to baking time.

Reheating

To reheat, I pop them in a 350ºF oven for 5-7 minutes until warmed through and crispy. Microwave works in a pinch but can make the dough chewy, so I try to avoid it.

Frequently Asked Questions:

Can I make this Sausage and Cheese Crescent Rolls Recipe ahead of time?

Absolutely! You can assemble them ahead and refrigerate the rolls for up to 24 hours before baking, which makes mornings so much easier.

What type of cheese works best for this recipe?

While smoked gouda is my personal favorite for its smoky richness, cheddar, mozzarella, pepper jack, or even a blend of cheeses work really well depending on your taste preference.

Can I freeze these crescent rolls?

Yes! Freeze them before baking. Wrap tightly and bake from frozen adding a few extra minutes to the baking time for perfect fresh-from-the-oven taste later.

How do I prevent the crescent rolls from getting soggy?

Make sure not to overfill with eggs and sausage. Also, let cooked sausage cool slightly before filling the dough to avoid excess moisture. Baking on parchment also helps keep them crispy.

Final Thoughts

This Sausage and Cheese Crescent Rolls Recipe has become such a comforting staple for me. It’s the kind of cozy, flavorful snack that feels homemade without spending hours in the kitchen—perfect for any time you want something warm, cheesy, and satisfying. I’m excited for you to try making these and watching them disappear as fast as they do in my house!