Sausage Creamy Rotel Rolls

These tasty sausage and cream cheese crescent snacks have been my go-to party trick for ages. When spicy Rotel tomatoes meet smooth cheese and puffy crescent dough, you get bite-sized treats that vanish quickly at any get-together. They work great for morning meals or evening nibbles - these simple four-ingredient gems nail that sweet spot between super easy and amazingly tasty.

I remember worrying there wouldn't be enough food the first time I brought these to a holiday party. Boy was I wrong! Guests literally hung around the plate waiting for fresh ones to come out of the oven. Now I always cook twice as much just in case.

What You'll Need

• Pork breakfast sausage: I find Jimmy Dean tastes best but any good quality pork sausage does the job
• Cream cheese: Brings a rich smoothness that cuts through the spicy tomatoes
• Rotel tomatoes with green chilies: The hidden gem that adds both zingy flavor and heat
• Ready-made crescent rolls: Forms the ideal flaky wrapper for your filling

How To Make Them

Get The Meat Ready:

Brown the sausage completely, breaking it into tiny bits as it cooks. For the smoothest texture, throw the cooked meat in a food processor and pulse it a few times. This makes filling that spreads evenly and rolls up better.

Mix Your Filling:

Stir together the cooked sausage with soft cream cheese and super-drained Rotel tomatoes. Don't skip the draining part! Put the tomatoes in a strainer, push down with a spoon, then pat with paper towels to get rid of all the extra water. Too much moisture will make soggy crescents.

Set Up The Dough:

Heat your oven to 375°F and open the crescent roll tubes. Take a pizza cutter and split each triangle down the middle to make two skinnier triangles. You'll get twice as many appetizers this way, and they'll be the perfect bite size. The thinner dough also cooks through nicely.

Add Filling And Roll:

Put about a tablespoon of filling on the wide part of each triangle. Roll them up from the wide end, gently tucking the sides in to keep the filling inside. Put them on a parchment-covered baking sheet with some space between each one.

Bake Until Done:

Cook for just 15 minutes until they turn nice and golden brown. The filling will be hot and bubbly while the outside should be crisp. Let them cool for a couple minutes before serving so the filling firms up a bit.

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What I love most about this recipe is how flexible it is. When my sister came to visit last summer, I made a batch for brunch, and she begged for the recipe before leaving. She called the next week saying she'd already made them twice for different events. That kick from the Rotel makes these treats totally habit-forming.

Prep Ahead Ideas

These crescents really shine as a do-ahead option. You can mix up the filling three days before your party and keep it in the fridge in a sealed container. On the day of your event, just roll out the dough, add filling, and bake. You can even put everything together the night before and keep it in the fridge - just add about 2 extra minutes to the cooking time since the dough will be cold.

Different Flavors To Try

The basic recipe tastes great as is, but you can switch things up for different crowds. For a breakfast twist, try adding some scrambled eggs to the mix. Want more spice? Use hot Rotel instead of regular or sprinkle in some cayenne. For a Mexican feel, add a teaspoon of taco seasoning and serve with guacamole for dipping. You can really go wild with changes to this flexible recipe.

What To Serve With Them

These roll-ups go great with lots of different sides. For breakfast, put them next to fresh fruit and coffee. As a party snack, they work well with veggie trays and dips. I often mix ranch dressing with a splash of hot sauce to make an easy dipping sauce. For fancy parties, arrange them on a tiered plate with fresh herbs and small tomatoes scattered around.

How To Keep Leftovers

If you actually have any crescents left over, you can keep them in a sealed container in your fridge for up to three days. Warm them in a 350°F oven for about 5 minutes to make them crispy again. The microwave works too but they'll end up chewier instead of flaky. They also freeze really well after cooking. Just cool them completely, freeze them on a tray until solid, then put them in a freezer bag for up to two months.

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Frequently Asked Questions

→ Can the filling be prepped early?

Absolutely! Make the filling up to 3 days in advance, then store it in the fridge. It'll be faster to assemble when you're ready to use it.

→ How can I stop the filling from being watery?

Make sure to drain your Rotel well in a colander. Use paper towels to press out extra liquid. This will keep your rolls from getting soggy.

→ What kind of sausage works best?

Breakfast sausage is ideal. Jimmy Dean is a favorite for flavor, but turkey sausage is a good lighter alternative.

→ Can I swap for low-fat ingredients?

Yep! Low-fat cream cheese and reduced-fat crescent rolls work well and still taste great.

→ How can I make the crescents evenly sized?

Use a pizza cutter to split the crescent dough triangles lengthwise. Scoop the filling consistently using a small cookie scoop.

→ Are these good served cold?

Yes, they’re tasty fresh from the oven or even at room temperature, so they’re great for parties or quick snacks.