Sausage Crescent Squares

Sausage Crescent Squares are the perfect quick breakfast or appetizer for a crowd made with only three ingredients. Ready in under 30 minutes!

From making weekday mornings smoother to motivating your family out of bed on the weekends, breakfasts like Breakfast Casserole and Sausage Crescent Squares just make life easier. You can check out my other Breakfast Recipes for burritos, casseroles, pastries, and other simple ways to start your day. You’ll never run out of quick, easy options to brighten the morning.

Sausage Crescent Squares

Sausage Crescent Squares

Crescent rolls are like the swiss army knife of the kitchen. I always try to stock up when I see them go on sale, especially during the holidays because they’re good for quick and easy breakfast/brunch recipes and appetizers. Simply pop open a can of crescent rolls and you know that you’re halfway done. Sausage Crescent Squares are perfect example of a breakfast that is so fast to throw together thanks to these recipe sidekicks.

This recipe for Sausage Crescent Squares only has three ingredients, which makes it a great base for making it your own new special family recipe. You can add different ingredients to the sausage mixture like mushrooms, onions, or other veggies your family likes.

If you want to serve these as finger foods/appetizer bites, cut them into small squares and serve it with a dipping sauce like Honey Mustard and you have a fast and easy Game Day snack!

Sausage Cream Cheese Crescent Squares

How to work with the Crescent Dough:

Crescent Sheets: This recipe calls for sheets and if you use them all you have to do is unroll them. 

Crescents: Press the perforations together before pouring the sausage mixture onto the dough.

BREAKFAST RECIPES FOR A CROWD

HOW TO MAKE SAUSAGE CRESCENT SQUARES

  • Preheat oven to 350 degrees and line a small jelly roll pan with parchment paper.
  • Add your pork sausage to a large skillet on medium high heat and cook until browned and crumbled (breaking it apart as you cook it.
  • Drain the fat from the pan then add in the cream cheese and whisk it together.
  • Roll out the crescent dough onto the parchment paper, then pour the sausage mixture over the dough (leaving a 1″ border uncovered).
  • Cover with the remaining package of crescent dough and roll the edges to seal them.
  • Bake for 15-18 minutes or until golden brown.

Square of Sausage Crescent Squares

VARIATIONS ON SAUSAGE CRESCENT SQUARES

  • Cheese: Sprinkle sharp cheddar cheese to the inside filling to make it even cheesier.
  • Veggies: Sauté diced onion and green peppers with the pork sausage. Add diced jalapeño and serve with a side of Salsa for a bit of heat. Use seasonal veggies or whatever your favorites are. 
  • Meat: Add crumbles of bacon or add sliced pepperoni as a bottom layer. Make individualized portions with your favorite type of breakfast sausage and rolling the crescent roll dough around them.
  • Muffins: Instead of making as a breakfast casserole, separate the crescent dough and fill each cup of a muffin tin with the layers. Bake the muffins for 18-20 minutes or until the tops are golden brown.     

MORE EASY BREAKFAST RECIPES

Can you make Sausage Crescent Squares Ahead of Time?

Yes! Sausage Crescent Squares are the perfect make-ahead dish. Simply make all of your layers and assemble them in the baking dish. Cover it and place in the refrigerator overnight. The next morning, pop it into the oven until golden brown.

HOW LONG IS SAUSAGE CRESCENT SQUARES GOOD?

  • Serve: You don’t want to leave out Sausage Crescent Squares longer than 2 hours at room temperature. 
  • Store: Store the leftovers in an airtight container or wrap them with plastic wrap in the refrigerator for up to 5 days.
  • Freeze: You can keep your Sausage Crescent Squares in the freezer for to 2-3 months. I prefer having them cut up into individualized portions making them easier to grab for mornings. Just make sure to store them in a freezer storage bag or freezer-safe container.

WHEN IS PORK SAUSAGE SAFE TO EAT? 

According to the USDA’s website, pork sausage should be cooked until it reaches an internal temperature of 160 degrees F (71.1 C). 

Pan with Crescent Sausage Squares

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Sausage Crescent Squares

Sausage Crescent Squares are the perfect quick breakfast or appetizer made with only three ingredients. Ready in under 15 minutes!
Yield 12 Servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 pound pork sausage
  • 8 ounces cream cheese , softened
  • 2 packages crescent dough sheets , 16 ounces total

Instructions

  • Preheat oven to 350 degrees and line a small jelly roll pan with parchment paper.
  • Add your pork sausage to a large skillet on medium high heat and cook until browned and crumbled (breaking it apart as you cook it.
  • Drain the fat from the pan then add in the cream cheese and whisk it together.
  • Roll out the crescent dough onto the parchment paper, then pour the sausage mixture over the dough (leaving a 1" border uncovered).
  • Cover with the remaining package of crescent dough and roll the edges to seal them.
  • Bake for 15-18 minutes or until golden brown.

Nutrition

Calories: 312kcal | Carbohydrates: 16g | Protein: 8g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 598mg | Potassium: 120mg | Sugar: 4g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
Keyword: Sausage Crescent Squares

Crescent Bread Sausage Squares collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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