Name: Cheese and Sausage Crescent Rolls Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 8 sausage links, cooked through; 1 cup shredded smoked gouda cheese; 3 eggs, scrambled; 1 (8 oz) container flaky crescent rolls; 1 egg yolk; 1 tsp heavy cream; Sea salt, to sprinkle

There’s something undeniably comforting about warm, flaky pastry wrapped around melty cheese and savory sausage. My Cheese and Sausage Crescent Rolls Recipe delivers that perfect combo with minimal fuss, making it a go-to for busy mornings or casual get-togethers.

The image shows six golden-brown sausage rolls on a round white plate. Each roll has a flaky, shiny crust with a sprinkle of coarse salt on top, and inside you can see a small sausage along with bright yellow scrambled eggs. The rolls are arranged close together, giving a hearty look. Behind the plate, there is a small white pitcher and three brown eggs, all set on a white marbled surface with a white and striped cloth underneath. The background is dark, making the food stand out clearly. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheese and Sausage Crescent Rolls Recipe
Top Tip
How to Serve Cheese and Sausage Crescent Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheese and Sausage Crescent Rolls Recipe

Why You'll Love This Recipe

This Cheese and Sausage Crescent Rolls Recipe is one of those recipes I keep returning to because it’s so easy yet feels indulgent every time I serve it. It’s basically a little warm hug wrapped in flaky dough—who wouldn’t want that?

Super Quick to Prep: You’ll have these rolls ready in under 20 minutes, perfect for last-minute breakfasts or snacks.
Minimal Ingredients: Just a handful of kitchen staples come together to make something really delicious.
Highly Customizable: You can easily swap out cheeses or sausage types depending on what you like or have on hand.
Perfect Crowd-Pleaser: These rolls are great for family brunches or casual parties where everyone can grab one and dig in.

The image shows six golden-brown sausage rolls on a silver baking tray. Each roll has one layer of flaky, baked pastry that is shiny and slightly crisp, wrapping around a filling of browned sausage and bright yellow scrambled eggs, partially visible at each end. Some melted cheese oozes out from a few rolls, adding a shiny orange color on top and around the edges. The tray is placed on a wooden surface with a white marbled texture nearby, and in the background, there is a blurred white pitcher and three brown eggs. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic in this Cheese and Sausage Crescent Rolls Recipe lies in its simple yet complementary ingredients. Each one plays a specific role to create that satisfying mix of flaky pastry, melty cheese, savory sausage, and fluffy eggs that keep you coming back for more.

Flat lay of eight cooked golden-brown sausage links, three whole brown eggs with clean shells, a small mound of pale yellow scrambled eggs on a simple white ceramic plate, a small white bowl filled with shredded smoked gouda cheese, a few pieces of flaky crescent roll dough triangles arranged neatly on a white ceramic dish, a small white bowl holding bright yellow egg yolk mixed with cream, and a small pinch of coarse sea salt crystals artfully displayed on a white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sausage links: I prefer cooked sausage links for that juicy, meaty bite, and they hold together well inside the crescent roll without falling apart.
Shredded cheese: Smoked gouda is my go-to because it melts beautifully and adds a hint of smoky richness, but cheddar or pepper jack work great too.
Eggs: Scrambled eggs add extra protein and a soft texture, balancing the savory sausage and gooey cheese perfectly.
Crescent roll dough: Using refrigerated flaky crescent rolls makes this recipe incredibly easy and gives you that irresistible golden crunch.
Egg yolk and heavy cream: This combo forms a rich egg wash that gives the rolls a gorgeous shine and helps the sea salt stick for extra flavor.
Sea salt: Just a pinch on top lifts the entire roll, enhancing all the savory flavors inside.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Cheese and Sausage Crescent Rolls Recipe is how flexible it is. I love swapping in different cheeses or using spicy sausage when I want a little extra kick. You can really make it your own with minimal effort.

Variation: I sometimes add a pinch of chopped fresh herbs like chives or parsley into the scrambled eggs for a fresh twist—I highly recommend it for a pop of color and flavor.
Meat-free option: Try replacing sausage with sautéed mushrooms or seasoned tofu for a vegetarian version that still feels hearty and delicious.
Spicy upgrade: Swap out regular sausage for chorizo or add a dash of hot sauce inside before rolling for an extra punch.

Step-by-Step: How I Make Cheese and Sausage Crescent Rolls Recipe

Step 1: Prep Your Ingredients

Start by cooking your sausage links thoroughly—either pan-fried or baked—until golden and no longer pink inside. While the sausage cooks, scramble your eggs gently on low heat so they stay soft and not rubbery. Lastly, unroll your crescent dough, keeping the wide end facing you; this orientation makes rolling easier and neater.

Step 2: Layer and Roll

Sprinkle an even layer of shredded cheese across each crescent, then place a cooked sausage link near the widest end. Spoon a bit of scrambled egg below the sausage, being careful not to overfill. Roll the dough up from the wide end, tucking in any wayward cheese or eggs as you go to avoid leaking during baking.

Step 3: Egg Wash and Bake

Whisk together egg yolk and heavy cream for that classic golden glaze, brushing each roll generously. Sprinkle a tiny pinch of sea salt on top for flavor contrast. Bake in a 375ºF oven for 10 to 12 minutes, watching closely for a bubbly cheese and golden-brown crust—don’t overbake or they’ll dry out.

Top Tip

Over the years, I’ve learned a few tricks that make my Cheese and Sausage Crescent Rolls Recipe a winner every time, and I want to share those with you so you don’t run into the small hiccups I had at first!

Don’t Overstuff: Adding too much cheese or eggs can cause your rolls to leak and make a mess, so keep the fillings balanced.
Soft Scrambled Eggs: Cooking eggs low and slow keeps them tender, which contrasts nicely with the crisp crescent dough.
Egg Wash Is a Must: The egg yolk and cream combo not only adds shine but seals the edges for a better bake.
Watch the Bake Time: Removing the rolls right when they’re golden ensures they stay moist inside and crisp outside.

How to Serve Cheese and Sausage Crescent Rolls Recipe

cheese and sausage crescent rolls - Serving Suggestion

Garnishes

I love finishing these crescent rolls with a light sprinkle of freshly chopped parsley or chives—it adds a lovely fresh contrast to the warm, cheesy richness. Sometimes, I also dust a tiny bit of smoked paprika for a subtle smoky kick.

Side Dishes

Pair your Cheese and Sausage Crescent Rolls Recipe with a crisp green salad or some fresh fruit salad to balance the richness. For brunch, serving alongside roasted potatoes or a simple tomato salsa uplifts the whole meal.

Creative Ways to Present

Once, I arranged these crescent rolls in a circular pattern on a large platter, almost like a warm wreath, perfect for holiday brunch. Add a bowl of spicy mustard or honey mustard dip in the center, and you’ve got a conversation starter and a delicious spread!

Make Ahead and Storage

Storing Leftovers

Leftover crescent rolls keep well in an airtight container in the fridge for up to 3 days. Just pop them back into the oven or toaster oven to refresh the crispiness before serving again.

Freezing

I’ve frozen these rolls on a baking sheet first, then transferred them to a freezer bag. When you want to enjoy them, thaw overnight and warm in the oven to regain that fresh-baked taste and texture. It’s a lifesaver for busy mornings!

Reheating

The best way to reheat leftover crescent rolls is in a 350ºF oven for about 8-10 minutes. This keeps the outside flaky and warm without drying out the eggs and sausage inside—microwaves just won’t do them justice here.

Frequently Asked Questions:

Can I use refrigerated biscuit dough instead of crescent rolls?

While biscuit dough has a different texture and rise, you can use it in a pinch, but expect a less flaky result than crescent rolls provide. The crescent dough’s layering is key to the classic texture here.

What’s the best type of cheese for this recipe?

I’ve tried smoked gouda, cheddar, and pepper jack—all fantastic depending on your vibe. Smoked gouda melts beautifully and adds a subtle smoky flavor, while cheddar is classic and sharp. Pepper jack gives it a spicy twist.

Can I prepare these ahead of time and bake later?

Yes! Assemble the crescent rolls up to the egg wash step, then cover and refrigerate them for up to 12 hours. When ready to bake, brush with egg wash and bake as usual, adding a minute or two if they are cold from the fridge.

What sides go best with Cheese and Sausage Crescent Rolls?

I love serving these rolls with a fresh fruit salad or simple mixed green salad for lightness. Roasted potatoes or a tangy tomato salsa also complement the rich, savory flavors beautifully.

Final Thoughts

This Cheese and Sausage Crescent Rolls Recipe has become one of my kitchen staples because it’s just so easy to make and always hits the spot. It’s the kind of recipe you’ll find yourself reaching for again and again when you want comfort food without a lot of effort. Give it a try, and I bet it’ll become a favorite in your house, just like it has in mine.