Easy Rotel Sausage Cream Cheese Crescents (Perfect Party Appetizer)
Inside: These Rotel Sausage Cream Cheese Crescents are filled with savory sausage, cream cheese, and Rotel tomatoes, then wrapped in flaky crescent rolls for an easy appetizer that’s perfect for holiday gatherings, football parties, potlucks, and game nights.
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I don’t know who first decided to put sausage, cream cheese, and Rotel inside a crescent roll, but I’d like to thank them. This recipe is almost too simple to be as good as it is.
These Rotel Sausage Cream Cheese Crescents come together with just four ingredients. They’re warm, flaky, hearty, and exactly the kind of appetizer people keep reaching for while they’re standing around talking in the kitchen. Before you know it, the platter is empty.
Whether you’re hosting a football watch party, taking an appetizer to a holiday gathering, or just looking for something easy to make for family and friends, this is one of those recipes that’s worth having in your collection.
Why You’ll Love These Rotel Sausage Cream Cheese Crescents.
- Only four simple ingredients. Breakfast sausage, cream cheese, Rotel, and crescent rolls are all you need to make this easy appetizer.
- Perfect for game day and holiday gatherings. These handheld bites are easy to serve and disappear fast at football parties, Christmas get-togethers, and potlucks.
- Creamy with just the right amount of flavor. The cream cheese balances the savory sausage and Rotel for a filling that’s rich with just a mild kick.
- Ready in about 30 minutes. They’re quick enough to throw together for last-minute guests but still feel a little special.
- Easy to make ahead. Assemble them in advance and simply bake when you’re ready to serve them warm.
Rotel Sausage Cream Cheese Crescents Ingredients.
- 1 pound breakfast sausage
- 8 ounces cream cheese, softened and cubed
- 1 (10-ounce) can Rotel Original diced tomatoes and green chilies, well drained
- 2 (8-ounce) cans refrigerated crescent roll dough
How to Make Rotel Sausage Cream Cheese Crescents.
Step 1. Brown the sausage.
Cook the sausage in a large skillet over medium heat, breaking it into crumbles as it cooks. Drain any excess grease before returning the sausage to the pan.
Step 2. Stir in the cream cheese and Rotel.
Add the cream cheese to the warm sausage and stir until completely melted. Then fold in the well-drained Rotel.
SH&H Tip: I like to pour the Rotel into a fine-mesh strainer, then gently blot it with a paper towel to absorb any extra liquid. Taking this extra minute keeps the filling nice and creamy instead of watery and helps prevent soggy crescent rolls.
Step 3. Fill the crescent dough.
Separate the crescent dough into triangles and spoon about 1 1/2 tablespoons of filling onto the wide end of each triangle.
For bite-size appetizers: If you’re serving these at a party, you can cut each crescent triangle in half lengthwise before adding the filling. Use about 2 teaspoons of filling for each smaller crescent and reduce the baking time by a minute or two, checking for a golden brown color.
Step 4. Roll each crescent.
Starting at the wide end, gently roll the dough around the filling and place seam-side down on an ungreased baking sheet.
Don’t worry if a little filling peeks out the ends. They’ll still bake up beautifully.
Step 5. Bake.
Bake at 375°F for 11 to 14 minutes, or until the crescents are puffed and golden brown.
Let them cool for about 5 minutes before serving since the filling will be very hot.
Prefer to skip the step-by-step photos? You can find the complete printable recipe below.
Rotel Sausage Cream Cheese Crescents Recipe:
Rotel Sausage Cream Cheese Crescents
Ingredients
- 1 pound breakfast sausage
- 8 ounces cream cheese softened and cubed
- 1 10-ounce can Rotel Original diced tomatoes and green chilies, well drained
- 2 8-ounce cans refrigerated crescent roll dough
Instructions
- Preheat oven to 375°F.
- Brown the sausage in a large skillet over medium heat, breaking it into crumbles. Drain the grease.
- Add the softened, cubed cream cheese and stir until melted.
- Stir in the well-drained Rotel.
- Separate the crescent dough into triangles.
- Spoon about 1 1/2 tablespoons of filling onto the wide end of each triangle.
- Roll up each crescent and place seam-side down on an ungreased baking sheet.
- Bake for 11–14 minutes, or until puffed and golden brown.
- Cool for about 5 minutes before serving.
Notes
- Drain the Rotel well. I like to blot it with a paper towel after draining to remove extra moisture and keep the filling creamy.
- For bite-size appetizers, cut each crescent triangle in half lengthwise and use about 2 teaspoons of filling per piece. Begin checking them a couple of minutes earlier since they’ll bake faster.
Helpful Tips.
- Drain the Rotel really well. This is one of the biggest keys to getting the best texture. After draining the Rotel in a fine-mesh strainer, gently press it with a paper towel to soak up any remaining liquid. Removing that extra moisture helps keep the filling creamy instead of watery and prevents the crescent rolls from becoming soggy.
- Let the filling cool for a few minutes. If the sausage mixture is too hot, it can soften the crescent dough and make it harder to roll. Letting it cool for 5 to 10 minutes makes assembly much easier.
- Don’t worry if a little filling peeks out. A small amount of filling showing at the ends is completely normal and won’t affect how they bake. Just avoid adding so much that the dough won’t easily roll around the filling.
- Bake until they’re golden brown. The crescents are done when they’re puffed and a rich golden brown. A little extra color gives them a flakier texture and buttery flavor.
Frequently Asked Questions:
Can I make Rotel sausage cream cheese crescents ahead of time?
Yes! You can make the sausage filling up to 2 days ahead and store it covered in the refrigerator. When you’re ready to serve, fill the crescent rolls and bake as directed. You can also assemble the crescents a few hours ahead, cover them tightly, and refrigerate until you’re ready to bake.
How do I store and reheat leftovers?
Store leftover crescents in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven or air fryer for a few minutes until hot. While you can use the microwave, the crescent rolls won’t stay as flaky.
Can I make these spicier or change the filling?
Absolutely. Try using Hot Rotel or hot breakfast sausage for extra heat. You can also stir in a little shredded cheddar or pepper jack cheese for even more cheesy flavor.
Can I make bite-size Rotel sausage crescents?
Yes! Cut each crescent triangle in half lengthwise before adding the filling. Use about 1 tablespoon of filling for each piece and begin checking them a couple of minutes earlier since they’ll bake a little faster.
I’ve always thought the best party recipes aren’t necessarily the fanciest ones. They’re the ones people finish and the ones they ask you to bring again.
Just don’t be surprised if you should have grabbed one for yourself before you set the platter down!
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I make a similar recipe using crescent roll sheets. Place one on bottom of rectangular dish, spread the mixture and top with another crescent roll sheet. Sprinkle grated cheese on top right before done. Cut into squares to serve. I do not use the Rotel but will add it next time. I use it for a breakfast dish. Love the cute crescent rolls you made! Will try those too.
Wow, that sounds delicious Teresa. Thanks for sharing!