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Breakfast Sausage Crescent Rolls

Breakfast sausage crescent rolls with snugly wrapped sausage links and melted sharp cheddar. These pig in a blanket breakfast rolls are oven-baked until golden, then served with a honey mustard or maple syrup dip.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated crescent roll dough
  • 2 can (8 oz each) refrigerated crescent roll dough
Breakfast sausage
  • 16 breakfast sausage links cooked
Cheddar filling
  • 1 cup sharp cheddar, shredded
Egg wash
  • 1 egg beaten with water
  • 1 tbsp water for egg wash
Dipping sauce
  • 0.5 honey mustard or maple syrup for dipping
  • 0.5 maple syrup or honey mustard for dipping

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 375°F and line a sheet pan with parchment so the rolls bake without sticking.
  2. Unroll the crescent dough and separate it into triangles for easy rolling.
  3. Place a pinch of shredded cheddar at the wide end of each triangle to create a melty center.
  4. Lay a cooked sausage link on top of the cheese and roll up from the wide end to the point to wrap snugly.
  5. Set each roll seam-side down on the sheet pan and brush the tops with the egg wash for a glossy finish.
Bake and serve
  1. Bake at 375°F for 12–15 minutes, until golden, so the dough is cooked through and the cheese melts.
  2. Serve hot with honey mustard or maple syrup for dipping.

Notes

For the cleanest rolls, keep the sausage centered and roll tightly from the wide end—any gaps can leak cheese. Refrigerate leftovers in a sealed container for up to 3 days and reheat at 350°F until warmed through (about 8–10 minutes). Freezing is yes: wrap cooled rolls well and freeze up to 2 months, then reheat from frozen. For a gluten-free swap, use a gluten-free crescent-style dough if available.