Sausage & Cheese Crescent Ring transforms three simple ingredients into an amazing and crowd pleasing dish. Watch it quickly disappear when served for breakfast, brunch, lunch or a light dinner! It’s super simple to put together. The Sausage & Cheese Crescent Ring can be assembled ahead of time and baked to perfection in less than 25 minutes.
My inspiration for making this came from Grits and Pinecone’s Easy Sausage Cheese Bread. I still remember how delicious the Sausage Cheese Bread was and couldn’t wait to make it myself. This variation is equally delicious.
I used the following simple ingredients to make this awesome dish: Refrigerated Crescent Dinner Rolls, sausage and Monterey Jack Cheese.
Making the Filling
For the filling, I started by browning the sausage in a large skillet over medium heat. Once all of the pink was gone from the sausage, I transferred it to a paper towel lined plate to allow the grease to drain off.
After allowing the cooked sausage to come to room temperature, I added the shredded Monterey Jack Cheese. I stirred the sausage and cheese together until they were well blended. That’s it for the filling!
Forming the Sausage & Cheese Crescent Ring
The first thing that I did was to unroll the crescent roll dough. Then, I separated the dough into 16 triangles. I placed an inverted 5-inch bowl in the center of a silicon lined baking sheet. Next, I overlapped the long end of the triangles around the bowl with the pointed ends facing out so that it looked like a sun! After all of the triangles were in place, I removed the small bowl from the center.
I used a medium-sized ice cream scoop to carefully place the sausage/cheese mixture on the part of each triangle closest to the center. Then, I brought each dough triangle up over filling and tucked it under bottom layer of the dough to secure it. I repeated this with the remaining triangles.
Finishing the Sausage & Cheese Crescent Ring
Once the sausage/cheese mixture was enclosed with the crescent roll dough, I brushed it with an egg wash. Then, I popped it into a preheated 375°F oven for about 20 minutes. After 20 minutes, the cheese was fully melted, and the crescent ring was golden brown. I removed it from the oven and let it cool on a wire rack for about 5 minutes. Then, I transferred it to a cutting board for serving.
The Sausage & Cheese Crescent Ring was amazing with its ooey-gooey cheese and spicy sausage. I added some salsa for an extra bite. Yum!
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Sausage & Cheese Crescent Ring
- 1 pound Sausage (See Tip 1)
- 2 8 ounce cans Refrigerated Crescent Rolls
- 1 ½ cups shredded Monterey Jack cheese (See Tip 2)
- Egg wash, optional (See Tip 3)
- Preheat oven to 375°F.
- Brown and crumble sausage in a large skillet over medium heat. Drain on paper towels. Allow to come to room temperature.
- Combine cooked sausage and cheese in a bowl. Set aside.
- Open cans of crescent dough; separate into 16 triangles. Place a 5-inch inverted bowl in center of silicon lined baking sheet. Arrange overlapping triangles with long ends against bowl and pointed ends facing out. The ring should look like a sun.
- Remove bowl. Spoon sausage/cheese mixture around the center of the ring. Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed. Brush dough with egg wash, if desired.
- Bake in preheated 375°F oven for 2o to 25 minutes until golden brown. Remove from oven; allow to cool for 5 minutes before serving.
- Yield: 8 servings. (See Tips 4 and 5)
Chula's Expert Tips
- I used Jimmy Dean Hot Sausage, but any good sausage will work here. For variety, try Italian Sausage!
- For variety, you can also use mozzarella cheese.
- I made the egg wash by whisking together an egg with 1 tablespoon of water.
- Leftovers, if any can be refrigerated and reheated in a 350°F oven for about 10 minutes.
- Once you get the hang of making this crescent roll dish, you can experiment with different variations. For example, I already mentioned using Italian sausage and mozzarella cheese. You could also use taco meat and cheddar cheese, ham and Swiss cheese etc.