Sausage & Cheese Crescent Roll Recipe

Sausage & Cheese Crescent Roll Recipe

Today I’m sharing one of my family’s very favorite recipes! This Sausage & Cheese Crescent Roll Recipe is so easy you can barely call it a recipe, and we eat it for breakfast or even a quick lunch or dinner! Keep in mind that this definitely isn’t health food, but it’s just so yummy! Make sure to consume in moderation. Here’s what you’ll need.

Sausage & Cheese Crescent Roll Recipe


  • Baking Sheet.
  • Parchment Paper.
  • 1 package crescent rolls.
  • 1 block cheddar cheese.
  • 1 pack of 8 sausage links or patties.

This amount makes 8 rolls, but plan on 2-3 rolls per person and increase your supplies accordingly!

Start by lining your baking sheet with parchment paper. Then cut your cheese into medium thick slices. Next, cook or brown your sausages according to package directions. I usually use the small breakfast sausage links, but accidentally picked up sausage patties instead. They worked just fine and tasted the same, so you can use whatever you have on hand!

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If you’re using sausage patties, cut them in half. Pop open your crescent rolls, and break them into triangles along the lines. Lay 4 at a time along your baking sheet. You can fit more than that once they’re rolled up. Place one cheese slice on the thick end of the triangle.

Top the cheese with one sausage link or one sausage patty cut in half. Roll them up neatly. Place your rolls in 325F oven for 12-15 minutes, keeping an eye on them, until the tops and bottoms are golden brown and the cheese is melted. You’re all done!

I hope you love this Sausage & Cheese Crescent Roll Recipe as much as my family does! Plus, it’s very easy to double up for a large family, or triple for a party! This is also another great starter recipe for kids learning to cook, just make sure they’re using age appropriate tools and help with the cutting if necessary.

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About the author

I'm a wife and mom of 3 kids, a blogger, beauty vlogger, graphic designer, and jill of all trades.

View all articles by Joanna Brooks

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