Way back in the good old days of college and easy meals, one of my roommates introduced me to her mom’s sausage and cream cheese roll that she fixed for breakfast. We immediately became obsessed and hooked. We made this easy three ingredient breakfast often, and I have continued to make it now for my family.
Our brother, who was recently in London, called me internationally just to get this recipe because he was craving it overseas. This is so simple, yet so good!
1 package of Crescent Rolls
1 (8 oz.) Block of Cream Cheese
1 Package of Mild Pork Sausage (1 lb.)
Roll out the package of crescent rolls as one big crescent roll on your greased baking sheet (or, in my case, baking plate). I try to stretch the roll out as much as I can without tearing it.
Brown your sausage until it is cooked through and drain. After you drain your sausage, return it to the pan and add your cream cheese to the sausage broken up in pieces. I usually turn the stove onto low heat and stir until the sausage and cream cheese are incorporated. You do not want the cream cheese to melt too much, so turn the heat off as soon as it is stirred together to your liking.
Spoon the sausage and cream cheese into the center of the crescent roll, and pull the sides of the crescent roll over the mixture.
Bake the roll on 350 degrees according to the directions on the package of the crescent roll (which is usually around 12 to 14 minutes) or until golden brown.
Cut off a slice and enjoy! I like to serve my sausage and cream cheese roll with some light fruit. It is a nice compliment.
This is perfect for a brunch, and it is a good way to satisfy the bellies of overnight guests without slaving away in the kitchen.