✨ Introduction
This Sausage and Cheese Crescent Ring is a show-stopping appetizer or brunch centerpiece. Flaky crescent roll dough wraps around a savory mixture of sausage and cheese, creating a golden, cheesy ring that’s as visually impressive as it is delicious. Perfect for parties, weekend breakfasts, or a special occasion, it’s easy to assemble but looks like you spent hours in the kitchen!
🧂 Ingredients
| Ingredient | Quantity |
| Premium ground sausage (mild, medium, or hot) | 1 lb |
| Refrigerated crescent roll dough | 2 (8 oz) tubes |
| Monterey Jack cheese, freshly grated | 1 cup |
| Sharp cheddar cheese, freshly grated | 1 cup |
| Large egg | 1 |
| Water | 1 tbsp |
| Optional: Garlic powder | ½ tsp |
| Optional: Italian seasoning | ½ tsp |
| Freshly chopped parsley | 2 tbsp |
| Dipping sauces (marinara, ranch, etc.) | As desired |
Instructions
- Prep Oven & Sausage: Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper. In a skillet over medium heat, brown the ground sausage, breaking it into small crumbles (8–10 minutes). Transfer to paper towels to drain and let cool completely.
- Make Filling & Arrange Dough: In a bowl, combine cooled sausage with Monterey Jack and cheddar cheese. Add optional garlic powder and Italian seasoning if using. Place an inverted 5–6 inch bowl in the center of the prepared baking sheet as a guide. Separate crescent roll dough into triangles and arrange in a circle around the bowl, wide ends overlapping the bowl edge, points extending outward.
- Assemble & Bake: Remove the bowl. Spread the sausage-cheese mixture along the wide ends of the dough. Fold each dough point over the filling, tucking underneath the inner edge to secure. Whisk egg and water, then brush over the dough surface. Bake for 20–22 minutes, rotating halfway, until deep golden brown.
- Cool & Serve: Let the ring cool 5–7 minutes, transfer to a serving platter, garnish with parsley, and serve with favorite dipping sauces.
Tip: For a twist:
- Mexican-style: Use chorizo and pepper jack cheese.
- Italian-style: Use Italian sausage and mozzarella.
🥡 Storage Method
- Refrigerator: Store cooled crescent ring in an airtight container for up to 3 days.
- Reheating: Reheat in a 350°F (175°C) oven for 5–10 minutes to restore crispiness.
- Freezing: Not recommended, as the crescent dough may lose its flakiness after thawing.