Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a large skillet, cook the ground Italian sausage over medium heat, breaking it up with a spoon, until it is fully browned and no pink remains. Drain off any excess grease thoroughly.
- Transfer the cooked sausage to a large mixing bowl. Add the softened cream cheese, shredded cheddar cheese, chopped green onions, garlic powder, and black pepper.
- Mix all the filling ingredients together thoroughly until well combined. It’s important that the cream cheese is softened to ensure a smooth mixture.
- Unroll one can of crescent roll dough on a clean, lightly floured surface. Do not separate the individual triangles. Instead, press the seams together to form one large rectangle. Repeat with the second can of dough to form a second large rectangle.
- Spread half of the sausage and cheese filling evenly over one of the crescent roll dough rectangles, leaving about a 1/2-inch border around the edges.
- Starting from one of the longer sides, carefully roll up the dough tightly into a log. Pinch the seam to seal it.
- Using a sharp knife, cut the log into approximately 12 equal slices (about 1 inch thick each).
- Place the sliced rolls, cut-side up, onto one of the prepared baking sheets, leaving a little space between each roll.
- Repeat steps 6-9 with the second crescent roll dough rectangle and the remaining filling.
- In a small bowl, whisk together the beaten egg and water to create an egg wash.
- Brush the tops and sides of each roll with the egg wash. This will give them a beautiful golden-brown color and a slightly crispy finish.
- If desired, sprinkle sesame seeds or poppy seeds over the tops of the rolls for added flavor and texture.
- Bake for 15-18 minutes, or until the rolls are golden brown and puffed up. The exact baking time may vary depending on your oven.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack. Serve warm.
Cooking Tips and Variations
For the flakiest rolls, ensure your cream cheese is truly softened. If it’s too cold, it will be lumpy and harder to incorporate smoothly into the filling. You can microwave it for 15-20 seconds to speed up the softening process, but be careful not to melt it.
Don’t overfill the rolls. While tempting to load them up, too much filling can make them difficult to roll and prone to bursting during baking. A thin, even layer is best.
When rolling the crescent dough into a log, try to keep it as tight as possible. This helps maintain the shape of the rolls and prevents the filling from escaping.
For a vegetarian option, substitute the Italian sausage with a plant-based ground meat alternative or a mixture of finely diced mushrooms and bell peppers, sautéed until tender and seasoned well.
Experiment with different cheeses! Provolone, mozzarella, or a spicy pepper jack would all be delicious additions or substitutions. You could also add a pinch of red pepper flakes to the filling for an extra kick.
Add other savory elements to the filling like finely diced sun-dried tomatoes, a tablespoon of pesto, or a sprinkle of fresh herbs like parsley or chives for an elevated flavor profile.
If you’re short on time, you can prepare the sausage and cheese filling ahead of time and store it in the refrigerator for up to 2 days. This makes assembly quick and easy when you’re ready to bake.
To ensure even baking, rotate your baking sheets halfway through the cooking time, especially if you’re using two sheets at once.
Storage and Reheating
To store leftover rolls, allow them to cool completely. Place them in an airtight container and store at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Storing them in the refrigerator is recommended if they contain meat.
For best results, reheat the rolls in a conventional oven or a toaster oven. Preheat your oven to 300-325°F (150-160°C). Place the rolls on a baking sheet and heat for 8-12 minutes, or until warmed through and slightly crispy again. This method helps restore some of their original texture.
You can also reheat them quickly in the microwave, but be aware that they may become a bit softer and less crispy. Microwave individual rolls for 15-30 seconds, or until heated through.
These rolls also freeze beautifully! Once completely cooled, arrange them in a single layer on a baking sheet and freeze until solid. Then transfer the frozen rolls to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. To reheat from frozen, place them on a baking sheet in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through and golden.
Frequently Asked Questions
Can I make the dough from scratch instead of using canned crescent rolls?
Absolutely! While canned crescent rolls offer incredible convenience and a consistent result, you can certainly use your favorite homemade savory pastry dough or even a puff pastry dough. Just be sure to adjust baking times as needed, as homemade doughs can vary in thickness and density.
Can these rolls be prepared ahead of time and baked later?
Yes, you can assemble the rolls up to the point of brushing with egg wash and refrigerate them. Cover them loosely with plastic wrap to prevent drying out and refrigerate for up to 12-18 hours. When ready to bake, remove them from the refrigerator about 15-20 minutes before baking to allow them to come closer to room temperature, then proceed with the egg wash and baking instructions. You might need to add an extra minute or two to the baking time.
My rolls are browning too quickly on top but not cooked through. What should I do?
Oven temperatures can vary. If you notice your rolls browning too fast, you can loosely tent them with aluminum foil for the remainder of the baking time. This will protect the tops from over-browning while allowing the insides to cook thoroughly. Make sure your oven rack is in the middle position for even heat distribution.
What if I don’t have green onions? Can I use something else?
Yes, if green onions aren’t available, you can substitute with a tablespoon or two of very finely minced yellow onion or shallots, sautéed briefly until softened before adding to the filling to ensure they’re not too strong or crunchy. Alternatively, a teaspoon of dried chives can also work as a subtle flavor enhancer.