introduction
There’s something instantly cozy about Sausage, Rotel & Cream Cheese Crescent Rolls — they smell like a kitchen that made the weekend feel special. Imagine warm, flaky crescent dough giving way to a creamy, slightly spicy filling of sausage, cream cheese, and Rotel; the first bite is a little cheesy, a little savory, and perfectly balanced by the bright pop of tomato and green chilies. I make these whenever I need an easy appetizer for game day, a weekend brunch, or a last-minute potluck; they always disappear fast and leave everyone asking for the recipe.
If you like food that feels both indulgent and homey, Sausage, Rotel & Cream Cheese Crescent Rolls hit that sweet spot. The aroma as they bake — buttered pastry notes mixing with browned sausage and warm spices — draws people to the kitchen. And if you’re curious about other creamy party dips and bites to serve alongside, try this baked cranberry cream cheese dip for a contrasting sweet-tart option on your spread.
why you’ll love this recipe
- It’s fast to assemble, yet tastes like you fussed for hours.
- The combo of creamy cheese, spicy Rotel, and savory sausage is irresistible.
- Crescent dough makes individual servings that are easy to grab and eat.
- It’s nostalgic — like a game-day classic your family will clap for.
how to make Sausage, Rotel & Cream Cheese Crescent Rolls
First, you’ll cook the sausage until it’s nicely browned and fully crumbled — that’s the savory backbone of these rolls. Next, soften the cream cheese so it mixes smoothly; fold in the drained Rotel and any fresh herbs you like, and you’ll have a creamy, peppery filling that smells amazing. Unroll the crescent dough and cut each triangle in half lengthwise so you get long, narrow pieces that wrap the filling without overwhelming it. Scoop a small amount of the sausage mixture onto the wide base of each crescent strip, roll toward the point, and place them on a baking sheet. Finally, bake at 375°F until the crescents puff up and the edges turn golden brown — that’s when you know they’re done and ready to be devoured.
A couple of quick notes while you go: taste the filling before you spoon it onto the dough to check salt and heat, and don’t overfill the crescents or they’ll spill while baking. You’ll notice the kitchen fills with a comforting, slightly spicy aroma as they roast — that’s the cue to pull them out in about 15 minutes.
ingredients
- 1 pound plain sausage, cooked and crumbled
- 8 ounces cream cheese, softened
- 10-ounce can Rotel diced tomatoes with green chilies, drained very well
- 2 tablespoons parsley, finely chopped (optional)
- 1-2 tablespoons cilantro, finely chopped (optional)
- 2 tubes of crescent rolls, cut each triangle up the middle the long way
Each ingredient plays a clear role. The plain sausage brings savory, slightly fatty flavor and a chewy texture that contrasts with the soft cream cheese. Speaking of cream cheese, use full-fat for the creamiest texture and best mouthfeel; low-fat versions can become grainy when mixed with other salty ingredients. Rotel adds bright acidity and a mild chile kick — draining it well prevents the filling from becoming watery and ensures the crescent dough bakes crisp, not soggy.
If you want substitutes, try ground turkey or chicken for a leaner protein, or use a vegetarian sausage crumble if you prefer plant-based. For a different cheese profile, mix in a little shredded cheddar or pepper jack with the cream cheese to increase melt and add a sharper flavor. Fresh herbs are optional but add a fresh finish; if you don’t have parsley or cilantro, a teaspoon of chopped green onion or chives works nicely. For another creamy party dip to pair with these, check out this creamy cherry pistachio cheesecake as a sweet finish on the dessert table.
directions
Preheat your oven to 375°F (190°C). While it heats, brown the sausage in a skillet over medium-high heat, breaking it into small crumbles until there’s no pink left and the meat has a little color. Drain any excess grease and let the sausage cool a bit so it mixes better with the cream cheese. In a mixing bowl, combine the cooled, cooked sausage crumbles with the softened cream cheese, adding the very well-drained Rotel and chopped herbs if you’re using them. Give the mixture a good stir; it should be cohesive and spreadable. Give it a quick taste to adjust seasoning — a pinch of salt or a sprinkle of black pepper can make a difference.
Unroll the crescent rolls onto a clean surface. Using a pizza cutter (this is the easiest tool), slice each triangle down the long middle so you get two long, skinny triangles from each original piece. This makes perfectly snack-sized rolls and helps the filling stay snug inside. Using a small cookie scoop or a heaping teaspoon, place the sausage mixture onto the base of each crescent strip — a little goes a long way, and you don’t want the filling to ooze out while baking. Roll each one up toward the tip, tucking the edges slightly as you go so the seam is underneath.
Arrange the rolls on a parchment-lined baking sheet with a little space between them so hot air can circulate. Slide the pan into the preheated oven and bake for about 15 minutes. You’ll see the crescents puff and the edges turn a lovely golden brown; that’s your signal they’re done and thoroughly cooked. Let them rest a minute before serving so the filling sets up and you don’t burn your fingers — honestly, that ten-second wait is the hardest part.
how to serve Sausage, Rotel & Cream Cheese Crescent Rolls
These are perfect finger foods for casual gatherings: place them on a large platter with little bowls of dipping sauces like ranch, spicy ketchup, or a tangy barbecue. For brunch, serve them with fresh fruit, scrambled eggs, and coffee; the savory rolls pair well with bright citrus or a simple green salad. At parties, stack them pyramid-style so guests can help themselves; the warm, golden crescents look irresistible when paired with colorful garnishes like sliced green onions, extra cilantro, or a drizzle of crema.
Visually, the contrast between the flaky, golden pastry and the creamy, slightly speckled filling makes these rolls pop on a plate. When you break one open, you’ll see the rosy bits of Rotel and crumbled sausage against the smooth cream cheese — it’s an inviting texture and color combination that reads “party food” at first glance.
how to store Sausage, Rotel & Cream Cheese Crescent Rolls
Store leftovers in an airtight container in the refrigerator for up to 3 days. To keep the pastry from getting soggy, let the rolls cool completely before storing and separate layers with parchment paper. For longer storage, freeze uncooked, assembled rolls on a baking sheet until firm, then transfer them to a freezer bag; they’ll keep for about 2 months. When you’re ready to eat, bake from frozen at 375°F for a few extra minutes until heated through and crisp on the outside.
Reheat refrigerated leftovers in a 350°F oven for 8–10 minutes — this crisps the edges without drying the filling. If you’re in a hurry, the microwave will warm them in 20–30 seconds, but you’ll lose some of the flaky texture. For best results, reheat in the oven on a parchment-lined sheet to restore that just-baked crispness.
tips for perfect Sausage, Rotel & Cream Cheese Crescent Rolls
- Drain the Rotel very well. Excess liquid is the top reason crescents turn soggy.
- Don’t overfill the crescents. Use a small scoop and leave a little space at the edges.
- Let the cooked sausage cool slightly before mixing with cream cheese so the cheese doesn’t melt into a greasy mess.
- If your crescent dough is cold, let it sit 5–10 minutes to soften slightly — it rolls more neatly and bakes better.
- For even browning, rotate the baking sheet halfway through the 15-minute bake if your oven runs hot.
One extra trick I love: brush the crescents very lightly with melted butter right before baking for an extra-golden shine. If you want to add a pop of flavor, sprinkle a little smoked paprika or grated Parmesan on top before they go into the oven — it gives the finished roll a savory lift. For pairing ideas beyond dips, serve with pickled jalapeños or a crisp slaw to cut through the richness. If you enjoy creamy dips, you might also like this delicious cream cheese dip for fruit to contrast the savory notes on your snack table.
variations
- Cheesy Pepper Jack: Mix a handful of shredded pepper jack into the cream cheese for a spicier, melty center. It adds more pull and a lively heat that pairs well with plain sausage.
- Breakfast-style: Add a tablespoon of maple syrup to the mixture and swap plain sausage for maple sausage for a sweet-and-salty brunch version. Serve alongside scrambled eggs for a full meal.
- Veggie-friendly: Use a plant-based sausage crumble and add extra sautéed mushrooms and bell peppers to the filling. Keep the cream cheese or try a vegan cream cheese alternative for a dairy-free swap.
- Gluten-free: Use gluten-free crescent dough if you can find it or roll the filling into small squares of puff pastry made from gluten-free ingredients. Be mindful of baking time since GF dough can cook differently.
FAQs
Q: Can I prep these ahead of time?
A: Yes — assemble the crescents and keep them covered in the refrigerator for up to 24 hours before baking. If you want to prep further ahead, freeze them on a sheet tray until firm, then store in freezer bags for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.
Q: How do I prevent the filling from leaking out while baking?
A: Don’t overfill and make sure to roll snugly with the seam tucked underneath. Cutting the triangles into long, skinny pieces helps seal the filling in better. Also, drain the Rotel thoroughly so the filling isn’t too watery.
Q: Can I make these milder or spicier?
A: Absolutely. Use mild Rotel or a drained can of plain diced tomatoes to tone down the heat, or choose hot Rotel or add a pinch of cayenne to kick up the spice. Swapping in pepper jack cheese adds heat too.
Q: What’s the best sausage to use?
A: Plain pork sausage gives the richest flavor and a traditional taste, but ground turkey or chicken work if you prefer leaner options. For a breakfast twist, use maple or sage-flavored sausage for a hint of sweetness.
Conclusion
Sausage, Rotel & Cream Cheese Crescent Rolls are one of those go-to recipes that feel indulgent without demanding a lot of time or special ingredients. They’re easy to adapt, simple to prep, and always a crowd-pleaser — save this recipe for your next brunch, party, or cozy night when you want comfort food that’s shareable. If you want to see other takes and step-by-step photos for inspiration, check out these trusted versions: Rotel Sausage & Cream Cheese Crescents – Plain Chicken and Rotel Sausage & Cream Cheese Crescents – That Oven Feelin. If you love this Sausage, Rotel & Cream Cheese Crescent Rolls, save it for later or share it with someone who’d enjoy it too.
Print
Sausage, Rotel & Cream Cheese Crescent Rolls
- Total Time: 30 minutes
- Yield: 16 servings 1x
- Diet: None
Description
Deliciously flaky crescent rolls filled with a creamy, slightly spicy mixture of sausage, cream cheese, and Rotel, perfect for parties or game days.
Ingredients
- 1 pound plain sausage, cooked and crumbled
- 8 ounces cream cheese, softened
- 10-ounce can Rotel diced tomatoes with green chilies, drained very well
- 2 tablespoons parsley, finely chopped (optional)
- 1–2 tablespoons cilantro, finely chopped (optional)
- 2 tubes of crescent rolls, cut each triangle up the middle the long way
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, brown the sausage until fully cooked and crumbled, then drain excess grease.
- In a mixing bowl, combine cooled sausage with softened cream cheese, drained Rotel, and herbs. Stir well and adjust seasoning as needed.
- Unroll crescent rolls, slice each triangle into two long pieces.
- Scoop a small amount of the filling onto the base of each crescent strip, roll towards the tip, tucking edges underneath.
- Arrange on a parchment-lined baking sheet with space between rolls.
- Bake for about 15 minutes until golden brown. Let cool slightly before serving.
Notes
Taste the filling before assembling to ensure proper seasoning. Don’t overfill the crescent rolls to avoid spilling during baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 rolls
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
