Rotel Sausage Cream Cheese Crescents

This Rotel sausage and cream cheese crescent recipe transforms ordinary crescent rolls into irresistible appetizers perfect for game days, potlucks, or casual gatherings. The savory filling wrapped in flaky dough creates bite-sized morsels that disappear faster than you can serve them.

I first made these crescents for a last-minute football watch party and they were the first thing to vanish from the table. Now they're requested at practically every gathering I host, and I always make a double batch.

Ingredients

• Ground sausage: Offers rich flavor and protein as the hearty base of the filling. Choose regular or spicy depending on your heat preference.
• Rotel diced tomatoes and green chilies: Add zesty flavor and moisture. The drained tomatoes prevent soggy crescents while keeping the filling juicy.
• Cream cheese: Creates the luxurious creamy texture that balances the spice. Allow it to soften at room temperature for easier mixing.
• Crescent roll dough: Provides the flaky, buttery wrapper that browns beautifully. Store-bought dough makes this recipe quick and foolproof.

Step-by-Step Instructions

Brown the Sausage:

Cook the ground sausage in a large skillet over medium heat, breaking it into small crumbles with a wooden spoon. Cook thoroughly until no pink remains, about 7-8 minutes. The small crumbles distribute better in the filling. Drain excess grease by pouring it off or using paper towels to absorb it.

Create the Creamy Filling:

Add the softened cream cheese to the hot sausage in the skillet. Reduce heat to low and stir continuously until the cream cheese completely melts and incorporates with the meat, about 2-3 minutes. Thoroughly drain the Rotel tomatoes by pressing them in a fine mesh strainer to remove excess liquid. Fold the drained Rotel into the sausage mixture, stirring to distribute evenly.

Prepare the Crescents:

Preheat your oven to 375°F and line two baking sheets with parchment paper for easy cleanup. Unroll the crescent dough onto a clean surface and separate along the perforated lines into triangles. For extra stability, gently press your fingers along the perforations to ensure they don't separate during baking.

Fill and Shape:

Place a heaping tablespoon of filling on the wide end of each crescent triangle. Avoid overfilling as the mixture will expand slightly during baking. Carefully roll from the wide end toward the pointed tip, tucking in any filling that tries to escape. Place each rolled crescent on the prepared baking sheet with the tip tucked underneath to prevent unraveling.

Bake to Golden Perfection:

Bake in the preheated oven for 12-15 minutes, rotating the pan halfway through. Look for a deep golden brown color and firm texture. The bottoms should be crisp and the tops glossy. Some filling may bubble out slightly which adds to their rustic appeal.

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The Rotel is truly the secret ingredient that elevates these crescents. My grandmother actually introduced me to cooking with Rotel decades ago, and I remember being amazed at how such a simple ingredient could transform ordinary recipes. When I serve these at family gatherings, she always gives me a knowing smile, proud that her cooking wisdom lives on.

Make-Ahead Magic

These crescents are perfect for prepping ahead of your event. You can make the filling up to three days in advance and store it in an airtight container in the refrigerator. When ready to assemble, gently reheat the filling until just warm enough to spread easily. Alternatively, completely assemble the crescents and refrigerate them on a parchment-lined baking sheet for up to 24 hours before baking. Add an extra 2-3 minutes to the baking time if cooking from cold.

Flavor Variations

The basic recipe is delicious as is, but you can easily customize it to your taste preferences. Try using breakfast sausage for a morning twist or Italian sausage for an herbal note. Vegetarians can substitute plant-based crumbles or even sautéed mushrooms for the meat. For those who enjoy extra heat, add a dash of hot sauce or cayenne pepper to the filling. Cheese lovers might appreciate folding in half a cup of shredded cheddar or pepper jack for an even gooier interior.

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Serving Suggestions

These crescents shine as part of a larger spread. Serve them alongside a cool ranch or blue cheese dipping sauce to balance the spice. For brunch gatherings, pair them with fresh fruit and a light salad. At cocktail parties, they complement other finger foods like meatballs or veggie platters. I like to arrange them on a tiered serving platter with small dishes of extra Rotel for spooning over the top. For family dinners, serve with a simple green salad to make a complete meal.

Storage Solutions

Properly stored, these crescents maintain their delicious flavor and texture. After cooling completely, place leftover crescents in an airtight container with parchment paper between layers to prevent sticking. They'll keep in the refrigerator for up to 3 days. To freeze, arrange unbaked or fully baked crescents on a baking sheet until frozen solid, then transfer to a freezer bag. Unbaked crescents can be baked straight from frozen by adding 5-7 minutes to the baking time. Baked crescents reheat best in a 350°F oven for 8-10 minutes until warmed through.

Frequently Asked Questions

→ Can I prepare the filling ahead of time?

Yes, you can prepare the sausage and cream cheese filling ahead of time and store it in the fridge for up to 2 days. Just reheat slightly before using to make it easier to spread.

→ Can I use different sausage types?

Absolutely! You can use spicy, mild, or even chicken sausage to suit your taste preferences.

→ What alternatives can I use for crescent dough?

If crescent dough isn’t available, puff pastry or biscuit dough can work well as substitutes. Adjust baking times accordingly.

→ How do I prevent the crescents from unrolling while baking?

Be sure to tightly roll each crescent and press the edges gently to seal. Placing them seam-side down on the baking sheet also helps.

→ Can I freeze these crescents for later use?

Yes, you can freeze uncooked crescents on a baking sheet. Once frozen, transfer them to a freezer bag. Bake directly from frozen and add a few extra minutes to the baking time.

→ How can I make these crescents spicier?

For more heat, use hot sausage, spicy Rotel, or add a pinch of cayenne pepper to the filling mixture.