Looking for quick and easy party food? Three-ingredient Crescent Sausage Bites are super simple and always a party hit!
Shoooooo! Cold weather has finally hit down here in the South. And I. Don't. Like it.
Okay, now I know I really don't have anything even remotely close to being okay to complain about. Because, truly, temperatures in the 20s and 30s are not actually cold. I grew up in Vermont. I do understand what true cold is.
But now ...
I'm a woose. Thin-blooded, sun-lovin', warm-weather-spoiled woose.
Below 30? Can't even stand to think about it.
How on Earth did I survive growing up in Vermont?? It's a perplexing question. One that my husband poses all the time.
With just 3 simple ingredients, you can bake up a batch of these tasty Crescent Sausage Bites in a jiff.
So, what to do, what to do to brave the {I know not-so-really} cold temperatures? ... aside from bundling up in 32 layers of clothing?
Enjoy body-warming comfort food, of course. Like these super easy 3-ingredient Crescent Sausage Bites ... made with hot sausage.
Though technically party fare, we don't relegate these tasty little bites solely to parties. I also whip these up to serve alongside a nice bowl of veggie soup for dinner. Mmmmm ... soup and hot sausage, that'll sure warm the belly. They're also great for breakfast or brunch, too.
I just vary the size I cut the squares to fit the occasion ~ small bites for parties, and larger squares for breakfast/brunch or dinner.
These have actually become one of our 7-year-old daughter's favorite dinner meals. Whenever I buy the ingredients to make them, she gets so excited and then asks over and over what night we're going to have them. I mix up a little fruit salad to go alongside for a quick and easy dinner.
The leftovers {if there are any} then become our daughter's breakfast the next morning. I swear, she could eat these for every meal every day and be quite content.
Just fry up some sausage, mix it with cream cheese, and sandwich it between two layers of crescent roll dough. Bake it and use a pizza cutter to easily cut it into small squares. Done!
Though technically party fare, we don't relegate these tasty little bites solely to parties.
And you know what?
These are always a huge party hit. Huge.
Especially with the guys, it seems. I think because they've got meat in them, and we all know guys go for the meat. Not to mention, the combination of sausage and cream cheese slathered between crescent roll layers just plain tastes good.
They've become my go-to party fare. If you come over to my house or ask me to bring a dish to your party, you can be pretty sure I'll be serving up a platter of Crescent Sausage Bites. In fact, at this point I think it's just become an expectation that I bring these to parties and get-togethers with our friends! I do believe I'd be in trouble if I showed up without them.
Check out these other super tasty crescent roll appetizers:
- Crescent Roll Tomato-Basil Squares
- Glazed Pigs In a Blanket
- Reuben Pigs In a Blanket
- Buffalo Pigs In a Blanket
- Crab Crescent Bites
- Bacon Crescent Bites
- Spinach Dip Crescent Bites
- Turkey Crescent Bites
- Spinach and Artichoke Dip Party Squares
- More appetizer recipes
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!
Yield: about 20 bites
3-Ingredient Crescent Sausage Bites
Looking for quick and easy party food? Three-ingredient Crescent Sausage Bites are super simple and always a party hit!
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Ingredients
- 1 lb. hot sausage (pork or turkey)
- 1 (8 oz.) package cream cheese
- 2 packages crescent rolls
- Dash salt & ground black pepper
Instructions
- In a saute pan, brown sausage; drain. Add a dash of salt and pepper. Blend in cream cheese until the cream cheese is melted.
- Unroll one package of crescent rolls and place on a lightly greased baking sheet. With your fingers, gently press the seams together to seal them. Spread the sausage mixture evenly over the crescent roll dough, leaving about a 1/2-inch border along the edges.
- Unroll the remaining package of crescent rolls and place on top of the sausage mixture. Press the edges together to seal. Gently press the seams together.
- Bake at 375℉ for about 15-20 minutes, or until crescent roll dough is golden brown.
- Cut into small squares and serve. (A pizza cutter makes really quick and easy work of the cutting.)
TRACEY'S NOTES:
- Enjoy Crescent Sausage Bites as party food, or with some fresh fruit for an easy breakfast, brunch or dinner dish.
- You can use hot or mild sausage in these bites. -- Both are delicious.
- And a note for those counting the ingredients and thinking, "Hey, there's 4 ingredients listed, not just 3 as Tracey claims." - Salt and pepper generally aren't counted when counting ingredients.
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I'm going to try this!!! Looks awesome.
ReplyDeleteYou and your boys will love them!
DeleteI made these using 1 pkg of crescent rolls , italian sausage (casing removed),peppers ,onions ,mushrooms and garlic they were delicious ! a big hit with my family ! I would make them again !
DeleteYes, looks delicious!! I am going to try them, I know my family will love them!
DeleteWe had these at a 25th wedding anniversary party and they were great like a handful of biscuits and gravy Yummy!
DeleteI make these often - add 1 to 1 1/2 teaspoon regular old yellow mustard and the flavors are enhanced
DeleteThis is genius! Pinning.
ReplyDeleteStopping by from Thursday's Treasures.
Mmm! These will be perfect for my superbowl party! Thanks! I pinned it! Julia @ www.juliakendrick.com
ReplyDeleteYou would hate it in Utah right now - the high has been around 20 for the last few weeks!! I am totally all over this recipe. I adore anything with crescent rolls! I'd love to have you come and link up at Taste and Tell Thursdays!
ReplyDeleteThanks, Deborah! I popped on over Taste & Tell today ... thanks so much for the invite!
DeleteWHAT ARE CRESCENT ROLLS?
DeleteCrescent rolls are a prepared roll dough you purchase in the refrigerator section of the grocery store. They come packaged in a tube.
DeleteThese look really good and pretty easy too! I have a new Pinterest party and would love to have you share this if you have a chance!!
ReplyDeletehttp://www.thetaylor-house.com/2013/01/24/pinterest-power-party-3.html
Thanks!
Chrissy
Thank you, Chrissy! I popped on over today. Thanks for inviting me over!
DeleteThis sounds amazing! I'm definitely going to make it ASAP. I had one question though, am I actually blending the sausage and cream cheese mixture in a blender/food processor? Or just chopping the sausage and mixing it with the cream cheese?
ReplyDeleteThanks!
You use bulk sausage or take the sausage meat out of the casings, breaking it up into crumbles as you brown it. Then, just stir the cream cheese into the sausage crumbles right in the saute pan. No need to blender or food process a thing. Enjoy!
DeleteYour Sausage Bites look awesome and they will be perfect for the Big Game Day. Hope you have a great weekend and thanks for sharing your tasty recipe with Full Plate Thursday.
ReplyDeleteCome Back Soon!
Miz Helen
That"s our favorite breakfast casserole. But we add a can of chopped drained green chilis stirred in the sausage and philly cheese mix and a layer of shredded mild cheddar cheese on top before we put the top layer of crescents on and bake. Its even better.
ReplyDeleteThis looks amazing, I love new breakfast ideas and this will be perfect for my family! I am your newest follower!
ReplyDeleteChristi
http://the-not-so-perfect-momblog.blogspot.com/
These look yummy! I will probably skip the salt and pepper, generally sausage has enough of both. Thanks for sharing!
ReplyDeleteI would love it if you would share this (and anything else you have been working on) at my party! http://domesticrandomness.blogspot.com/2013/01/friday-fascinations-9-everything-linky.html
I make this for brunch. Brush with egg wash and sprinkle with poppy seeds or sesame seeds before baking.
ReplyDeleteOMG this looks so good and I have all the fixin's for it. Definitely on my make it this week list.
ReplyDeleteI've pinned this and will definitely be trying it soon... looks delish :)
ReplyDeleteOoh these look really delicious... I make a similar meal with chicken instead of sausage, and never thought about doing the same things with different meats... I bet they would be awesome with breakfast sausage in the morning! Definitely trying these!
ReplyDeleteWow, these look yummy. Will definitely try with breakfast sausage and different cheeses.Just pinned!
ReplyDeleteJust made this and am taking it to church tonight for our "breakfast fellowship".
ReplyDeleteOh Yum, my husband is going to LOVE this. Would love for you to link up to my party Tuesday at http://www.memoriesbythemile.com/
ReplyDeleteHope to see you there.
Wanda Ann @ Memories by the Mile
Oh these sound SO GOOD!!! And I love that there isn't a long list of ingredients either! Perfect appetizer, thanks for sharing!
ReplyDeleteSuggestion--look for the Jimmy Dean Sausage Crumbles at your grocery store. They come in turkey or pork and are fully cooked. Would make it really, really, really easy!!!
ReplyDeleteThese sound wonderful! Thanks for sharing!
ReplyDeletethese look like fun and perfect for the big game. thx for sharing. saw them on pinterest.
ReplyDeleteWhat size baking sheet?
ReplyDeleteA standard-sized cookie sheet, or any other baking sheet that accommodates the size of the unrolled crescent dough. Enjoy!
DeleteI am SOOO making these! Congrats - this lovely recipe is being featured as one of our host favorites at Weekend Potluck...come on over and grab your Featured Button! http://thebetterbaker.blogspot.com/2013/02/ranch-mexican-dip-weekend-potluck-52.html
ReplyDeleteThank you so much for the feature!!
DeleteSounds good! wonder if i can prepare at night and put in fridge until next morning ? what do you think ?
ReplyDeleteYou can prepare the sausage & cream cheese mix but I wouldn't put it on the crescents or bake it ahead because it would make it soggy.
DeleteThis looks yummalicious! Thanks for sharing with us!
ReplyDeletehttp://cottagesweetcottage.blogspot.com/
I use this same filling for stuffed mushrooms...just stuff the wiped-clean caps (stems removed) with the cooked sausage and cream cheese, sprinkle with a litte parmesan cheese and bake for 8-10 mins, declicious! But I am going to make this over the weekend cause who doesn't love ANYthing wrapped in crescent dough...Thanks for sharing :)
ReplyDeleteLove that idea for stuffed mushrooms. Sounds yummy.
DeleteCongratulations!
ReplyDeleteYour recipe is featured on Full Plate Thursday this week. Hope you enjoy your new Red Plate and come back soon!
Miz Helen
do you know if these can be reheated? like make tonight for Super Bowl party tomorrow?
ReplyDeleteI have reheated leftovers in the oven for just a bit, but they're definitely better when served 'fresh.' Sorry I didn't see this question in time to get back to you prior to the Super Bowl!
DeleteMaking for dinner tonight. Thanks!
ReplyDeleteI use regular mild sausage or maple (which is my favorite) & add a 1/4 cup of shredded parmesan cheese to my sausage & cream cheese mixture. My 15 year old son's favorite breakfast for years!
ReplyDeleteThat sounds absolutely wonderful and I know my husband would love the maple sausage and I wouldn't mind it either. Different cheeses would give it a different taste and my husband wouldn't mind that either.
DeleteYes ma'am Jimmy Dean maple sausage is the best!! My friend made this for me about a year or so ago but called it sausage pie because she used a round cake pan:-) whatever pan u make it in it's AWESOME!!
ReplyDeleteAgreed!
DeleteYou should try it with a handfull or two of peperjack cheese.... amazing!
ReplyDeleteI always make these with maple sausage and I also add shred. cheddar cheese! yum...its like a little breakfast sandwich!
ReplyDeleteThat sounds amazing! I'll have to make a note about that combo.
DeleteWhoa, lady! That looks seriously good! And easy. My cup o' tea!
ReplyDeleteWhat size dish do you use. They look very good.
ReplyDeleteA standard-sized cookie sheet, or any other baking sheet that accommodates the size of the unrolled crescent dough. Enjoy!
DeleteI have done this, except I roll the crescent rolls up into a log instead of in flat sheets. Then slice into 1/2 inch rounds. Then you can slice off what you want to cook and save the rest in the refrigerator until time to bake.
ReplyDeleteI'm from Australia, what is crescent rolls?
ReplyDeleteI cooked this Saturday morning using maple sausage. I actually found these to be much more flavorful the next morning. So they do heat up very nicely the next day.
ReplyDeleteHi I'm new to your blog. I found this recipe via Pinterest? I have one question though. Would these be okay to freeze, as long as I don't cook them beforehand?
ReplyDeleteInstead of sausage, I tried taco meat -- well drained hamburger meat and/or extremely lean. I loved it.
ReplyDeleteAbsolutely have to try these. They look so tasty.
ReplyDeleteThis something I am going to try for a breakfast or a simple lunch for me and my husband.
ReplyDeleteThis is just genius. I find simple is often the best. I can't wait to make these!
ReplyDeletehttp://middleclasskitchen.blogspot.com/
I wonder if this would work if you mixed in uncooked scrambled eggs with the sausage. Would the egg be cooked before the crescent rolls burned?
ReplyDeleteAlso, it's hard to find, but they make crescent roll dough without the seams. When you can find it, it costs exactly the same as the seamed dough. Don't know about anyone else's location, but here in Central VA, some Martin's carry them.
You can cook your eggs just until they are set,add to the sausage mixture and continue with the recipe.
DeleteI make this all the time. Instead of boring salt and pepper, I use Tony Chachere's and onion powder. Makes it a little more spicy, but not too hot! My friends have family always request the recipe!
ReplyDeleteAdded bacon n eggs mmmmmm!:)
ReplyDeleteWe've made these for years. Instead of spreading them in layers we dollop a large tablespoon of sausage mixture onto individual crescent rolls and roll up like directions on package and bake according to package instructions. No cutting afterwards. Always a hit for weekend breakfast at the lakes.
ReplyDeleteLooks so good, and I wanted to make it, but I don't know crescent rolls. :(
ReplyDeleteVery similar to something my family worships. Only we throw in 2 cups of shredded cheese on in there before covering with the 2nd layer of dough. Yummilicious!!!!
ReplyDeleteWe must have the same blood running through our veins. Although I am a NoVa native, my parents both grew up in New England - one in NH; the other in upstate NY. I too, am a 'summer girl'. I can relate to every word you typed. Kindred spirits for sure. I will be making this recipe for the men in my life soon. They LOVE all things sausage. Thanks for sharing this wonderful recipe. I have pinned it already... :)
ReplyDeleteI would love to try these but am also in Australia and we don't have crescent rolls.
ReplyDeleteCould I use frozen puff pastry?
Thanks.
I say give it a try with puff pastry, MaryJo. The bread part will be a bit thicker than with crescent rolls since puff pastry rises more when baked, but the flavor would be about the same. You may have just created a new version of this favorite!
DeleteWhat.. no cheese :) I make a hot sausage bread with hot sausage and pepper jack cheese. These would be a mini version of the hot bread if I added the cheese. I am so making this for the kids. Thank you for sharing.
ReplyDeleteComfort food sounds so good but it's in the 90's here! And I love it. I'll take summer for as long as possible. I'm right there with you - I'm a total woose about the cold!
ReplyDeletePinning these!
PS - LOVE your cutting board! Just clicked over and ordered one for me and one for my Mom (who's a blogger) for Christmas. I'm so excited!
ReplyDeleteThe cherryBLOX cutting boards make such a GREAT gift!! ... I give them ALL the time. Enjoy, Erin {& Mom}!
DeleteThis looks like a delicious appetizer! And I love the cutting board, it's beautiful and what a great idea!!! :)
ReplyDeleteLooks yummy! My hubby would love this. Pinning it now!
ReplyDeleteI made these last night for our pumpkin carving party and they were a big hit! Everyone wanted the recipe and they disappeared in a flash. I guess I'll be making them for our Christmas party also :)
ReplyDeleteLoving these, they look completely delicious!
ReplyDeleteYour recipes here look soooooo YUMMY & EASY, can hardly wait to try them!! Thank you for sharing them!
ReplyDeleteThis sounds awesome with cream cheese! Great idea! Pinned!
ReplyDeleteJaren
www.diaryofarecipecollector.com
It's so awesome to see these yummy treats at The Yuck Stops Here link party! Thank you so much for joining us! I can't wait to see what you will bring to the party next week! HUGS
ReplyDeleteThese were amazing!!
ReplyDeleteI've made these now twice, currently making as we speak, delicious. I used turkey sausage and I love it.
ReplyDeleteMaking these again for church coffee hour. I try to have a sweet and savory. Everyone loved these! One gentlemen asked what was in them and when I told him he said "my wife hates cream cheese... but loves these!" Very very good and very affordable. Thanks!!!
ReplyDeletePlease excuse the question, but I live in Australia and have never heard of "Crescent Rolls". Are these the same as Croissants, and are your crescent rolls already cooked or do they come raw? The sausage bites look great and I'd like to try them.
ReplyDeleteHi there! Crescent rolls are not the same as croissants ... crescent rolls are an un-baked "pastry" dough that comes in rolled-up sheets in the United States. If this isn't available in Australia, you could try packaged puff pastry sheets ~ those are also available in the States, but now sure about Australia. Hope that helps!
DeleteDid you pinch the edges closed? I'm wondering how much the mix will ooze out on the sides. I want to try this with sloppy joe meat.
ReplyDeleteLooks yummy! Thanks for sharing at Friday Frenzy Link Party! Pinned!!
ReplyDeleteThe perfect recipe for when the fridge is pretty bare!!!
ReplyDeleteI'm from Alaska I ALL ABOUT COMFORT FOOD! Thanks for linking up to the Friday Frenzy!
ReplyDeleteHow may would you say this feeds ?
ReplyDeleteTruly depends on how big you cut them, and if you're serving as an appetizer or a main dish. My crew of 4 can finish off a whole pan for dinner. For a party ... it truly depends on how many other things you're serving and the size you cut the bites.
DeleteThanks for this great recipe! I made it yesterday morning for our church breakfast, and it was a huge hit. Ridiculously easy, too. I added regular, yellow mustard as a previous commenter suggested, but I found that addition a little too rich for my taste. This recipe is perfect as-is.
ReplyDeleteI'm so glad you and your church family enjoyed them, Cindy! And YES, RIDICULOUSLY easy!! Thanks also for your feedback about including (or should I say not including?) mustard in the recipe.
DeleteMay I use Chorizo sausage for this recipe?
ReplyDeleteYes, just drain well. We also sometimes add chopped jalapeños or canned drained green chilies and add Mexican blend cheese. If you use regular sausage, add some cumin to keep that TexMex flavor going!
DeleteThank you for this recipe!! They just disappear right away, everyone seems to really like them. One of the kids asked for these one night, I didn't have any crescent rolls, so I found a recipe for a very flaky pie crust. Rolled it out thin and it worked as well. Not quite the same but as stand in wasn't bad at all. Now what about a sweet to go with this savory, that is quick and easy like this one> thanks!
ReplyDeleteI make a stuffed mushroom with sausage and cream cheese. I am thinking that if I were to finely chop mushrooms up and cook them with the sausage before I add the cream cheese - this would add an extra layer of flavor to the bites. they sound wonderful!!!!!
ReplyDeleteThese sound so easy and delicious!
ReplyDeleteTHIS IS SO GOOD YUM, YUM!!!
ReplyDeleteI am making these tonight for our LifeGroup Chopped night, I drew appetizer with sweet potatoes, breakfast sausage, crescent rolls, and cheese. Debating on making savory mashed potatoes or just dicing them and sautéing with some onion. Either way I hope it will be awesome.
ReplyDeleteWE HAVE MADE THIS & LOVED IT SO MUCH WE ARE MAKING IT AGAIN!!! ( 5 STAR!!! )
ReplyDeleteWe love this it's very easy and better to eat!!! thank you so much........yum, yum and yes this is a 5 star!!! POLLY & JACK
ReplyDeleteWe love this it's very easy and better to eat!!! thank you so much........yum, yum and yes this is a 5 star!!! POLLY & JACK
ReplyDeleteHave you ever frozen part of a batch? I think my kids would love these for breakfast!
ReplyDeleteWe have never froze these, they do not last long around my son and husband. These are an excellent breakfast.
DeleteIf they are to be served hot how are you taking them to potluck? If you cover them while hot they would become soggy .
ReplyDeleteYou could warm them after refrigeration. My family enjoy eating them while they are still warm from baking.
DeleteThank you for these! My husband was skeptical as it only had 3 ingredients but I have to admit, he ate quite a few of them. First time I made them a few weeks ago they were a hit and I'm making them again for a party today. These are my new go-to for parties now. Thanks you!
ReplyDelete