There is a specific category of food that disappears before the plate even hits the table. You know the kind—it isn’t fancy, it doesn’t require a culinary degree, but it hits every single comfort food craving at once. That is exactly where this Rotel Sausage & Cream Cheese Crescents recipe lives.
I first started making these for early morning tailgates. I needed something that could hold up in one hand while holding a coffee (or a cold drink) in the other. But honestly, the smell of savory sausage and buttery crescent rolls baking in the oven quickly moved these from “game day food” to “every holiday brunch” staples. The contrast between the flaky, golden crust and the creamy, slightly spicy filling is addictive. It’s warm, savory, and effortless—the trifecta of a perfect party snack.
Why You’ll Love This
Minimal Effort, Maximum Flavor: You are getting a complex flavor profile—spicy, tangy, savory, and buttery—with just four simple ingredients.
The Perfect Texture: The filling stays creamy and tender, while the outside gets that irresistible crispiness that only crescent dough can provide.
Make-Ahead Friendly: You can prep the filling days in advance, meaning on the day of your event, you just scoop, roll, and bake.
Versatile Serving: These work just as well for a fancy brunch as they do for a Super Bowl party or a Christmas morning breakfast.
The Unexpected Convert
I once brought a platter of these to a neighborhood potluck where I knew a particular neighbor would be attending. She is a self-proclaimed “foodie” who usually turns her nose up at anything involving canned dough or processed cheese. I watched her tentatively pick one up, mostly to be polite. Five minutes later, I saw her casually circling back for a second, then a third. She eventually cornered me in the kitchen, asking for the recipe, shocked that something so simple could taste that rich. It’s the cream cheese that does it; it bridges the gap between the spicy tomatoes and the savory pork, winning over even the pickiest eaters.
What Makes It Special
The magic here lies in how the ingredients interact during the bake. Here is why this combination works so well:
The Rotel: This isn’t just tomatoes; the green chilies add a necessary acid and heat that cuts through the heaviness of the cheese.
The Cream Cheese: It acts as a binder, keeping the sausage moist and creating a velvety mouthfeel inside the crispy shell.
The Sausage: Using a standard breakfast sausage provides the salt and savory depth that anchors the whole bite.
The Dough: It puffs up golden brown, creating a light, airy envelope for the dense, rich filling.
Making It Happen
Let’s walk through the process. Start by getting your oven preheated to 375ºF. While that warms up, you need to tackle the sausage. Cook it down in a skillet until it is browned and crumbled. Don’t worry if the crumbles are a bit large right now; you can fix that later.
Grab a large mixing bowl and combine your cooked sausage with the softened cream cheese. Now, here is the most critical part: add the Rotel tomatoes, but only after you have drained them aggressively. You want the flavor, not the liquid. Mix everything until it forms a cohesive, creamy paste.
Now for the assembly. Unroll your crescent dough and separate the triangles. To make these bite-sized (and to get more yield), cut each triangle in half lengthwise so you end up with two skinny triangles. Using a small cookie scoop or a spoon, place a dollop of the sausage mixture on the wide end of the dough. Roll it up toward the point. It doesn’t have to look perfect; rustic looks delicious here.
Arrange them on a baking sheet and pop them in the oven. You are looking for about 15 minutes of bake time, or until the tops are a deep golden brown and the kitchen smells amazing.
You Must Know
Drain, Drain, Drain: I cannot stress this enough. If you don’t drain the Rotel tomatoes thoroughly, your crescent rolls will turn out soggy and unappealing. Use a colander and press them with a paper towel.
Temperature Matters: Make sure your cream cheese is truly softened before mixing, or you will end up with lumps. Conversely, keep the crescent dough cold until the very last second so it handles easily.
The Pizza Cutter Trick: Use a pizza cutter to slice the dough triangles in half. It is cleaner and faster than using a knife and prevents the dough from dragging.
Size consistency: A small cookie scoop is your best friend here. It ensures every crescent has the exact same amount of filling, so they bake evenly.
Serving Ideas
Pairings: Because these are rich and savory, they go beautifully with something fresh. A side of fresh fruit (grapes or melon) cuts the saltiness perfectly. If serving for brunch, scrambled eggs are a natural partner.
Drinks: For breakfast, coffee with heavy cream or a sharp mimosa works wonders. For evening gatherings, a crisp lager or a cold pilsner balances the spice of the green chilies.
Make It Different
Lighten It Up: You can absolutely swap in turkey sausage and reduced-fat cream cheese. As noted in the recipe, reduced-fat crescent rolls are virtually indistinguishable from the regular ones once baked.
Kick Up the Heat: If you prefer things spicy, use the “Hot” variety of Rotel, or mix a handful of shredded Pepper Jack cheese into the filling.
Vegetarian Option: Swap the pork sausage for a plant-based crumble. Just make sure to brown it well to get that savory texture.
Storage and Reheating
If you happen to have leftovers (which is rare), store them in an airtight container in the refrigerator for up to 3 days.
To reheat, avoid the microwave if you can—it makes the dough chewy and soft. Instead, pop them back in the oven at 350ºF for about 5 to 8 minutes, or throw them in an air fryer for 3 minutes to crisp the outside back up.
Success Tips
Finer Crumbles: If you want a really uniform filling that stays inside the roll perfectly, pulse your cooked sausage in a food processor a few times. This makes the texture almost like a savory pate, which spreads beautifully.
Prep Ahead: You can make the filling up to three days in advance. In fact, the flavors often meld better after sitting in the fridge overnight. Just let the filling sit out for 20 minutes before scooping so it is pliable.
Don’t Overfill: It is tempting to stuff them, but too much filling will bubble out and burn on the pan. Stick to about a tablespoon of filling per crescent.
Frequently Asked Questions
Can I freeze these before baking?
Yes. You can assemble the rolls, place them on a baking sheet to freeze individually, and then transfer them to a freezer bag. Bake them from frozen, adding just a few extra minutes to the cook time.
My mixture seems too wet, what did I do wrong?
This is almost always due to the tomatoes. If the Rotel wasn’t drained enough, the mixture becomes runny. You can try adding a little shredded cheese to help bind it back together.
Can I use puff pastry instead of crescent rolls?
Absolutely. Puff pastry will give you a flakier, crispier result. Just cut the pastry into squares, fill, and fold over into triangles.
Is this recipe spicy?
It has a mild kick. The “Original” Rotel has a tiny bit of heat, but the cream cheese significantly cools it down. If serving to very sensitive palates or children, you can use “Mild” Rotel.
Can I double the recipe?
Easily. This recipe scales up perfectly for large parties. Just ensure you have enough baking sheets so you aren’t crowding the oven.
Recipe Card
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Servings: 32 crescents
Category: Appetizer / Breakfast
Difficulty: Easy
Cuisine: American
Yield: 32 rolls
Ingredients
1 (1-lb) roll breakfast sausage, cooked and crumbled
1 (8-oz) cream cheese, softened
1 (10-oz) can Rotel diced tomatoes and green chilies, drained very well
2 (8-oz) cans refrigerated crescent rolls
Instructions
Preheat oven to 375ºF.
In a large bowl, mix together cooked sausage, softened cream cheese, and the drained Rotel tomatoes and green chilies until fully combined.
Unroll the crescent dough and separate into triangles. Cut each triangle in half lengthwise to create two thinner triangles.
Using a small cookie scoop, place a scoop of sausage filling onto the wide end of each dough strip and roll up toward the point.
Place on a baking sheet and bake for 15 minutes, or until the dough is golden brown.
Notes
It is very important to drain the Rotel tomatoes. I suggest draining them in a colander and squeezing out any excess liquid with paper towels. You need to get as much moisture out of the tomatoes as possible.
I used Jimmy Dean Sausage. Can substitute turkey sausage.
I like to pulse the cooked sausage in a food processor to get it very finely chopped. It isn’t necessary, but it helps to get all of the ingredients evenly incorporated.
Can substitute low-fat cream cheese if you prefer.
Can use reduced-fat crescent rolls. I use the reduced fat crescent rolls all the time. You can’t tell a difference.
You can make the filling ahead of time and refrigerate until ready to assemble the crescents. The filling will keep up to 3 days in the refrigerator.
I find it easier to cut the crescent rolls in half with a pizza cutter.
I use a small cookie scoop to scoop the filling on to the crescent rolls.
These bites taste great hot out of the oven or cooled to room temperature.
Nutrition Information
Calories and nutritional content will vary based on brands of sausage and dough used.
