Description
These buttery crescent rolls are packed with a creamy, savory filling made from sausage, cream cheese, and zesty Rotel tomatoes and green chilies. Perfect for parties, snacks, or easy dinners, they’re a quick and delicious crowd-pleaser that’s ready in under 30 minutes!
Ingredients
Scale
- 1 lb ground sausage
- 1 can (10 oz) Rotel diced tomatoes and green chilies, drained
- 8 oz cream cheese, softened
- 2 cans (8 oz each) refrigerated crescent roll dough
- Fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, cook the ground sausage until browned. Break it into small pieces as it cooks, then drain any excess grease.
- Stir the drained Rotel and softened cream cheese into the cooked sausage. Mix until the cream cheese is fully melted and the filling is well combined. Remove from heat.
- Unroll the crescent roll dough and separate it into triangles.
- Place a spoonful of the sausage mixture onto the wide end of each triangle. Roll up the dough from the wide end toward the tip.
- Arrange the crescents on the prepared baking sheet, leaving space between each.
- Bake for 12–15 minutes, or until the crescents are golden brown.
- Garnish with fresh parsley if desired, and serve warm.
Notes
- For less spice, use mild Rotel or plain diced tomatoes.
- Want to make them ahead? Assemble the crescents and refrigerate them (uncooked) for up to 24 hours before baking.
- Leftovers? Reheat in the oven at 350°F for 5–7 minutes to restore their flaky texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crescent roll
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 460 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 8 g
- Cholesterol: 35 mg