Stuffed Crescents Rolls
So you know those flaky, buttery croissants? Well, they get their name from that crescent shape they’re famous for. Making them involves this fancy process called laminating, where you layer dough with butter, roll it, fold it, repeat… until you’ve got this delicate, puff pastry-like texture.
But hey, this recipe isn’t for croissants, even though it’s got that same creamy, flaky goodness. I stumbled upon it on the back of a Philadelphia Cream Cheese box, with a bit of tweaking, of course.
Ingredients:
- 1 thick slice of breakfast sausage
- 1/4 of a block of Philadelphia Cream Cheese (about 8 oz)
- 1/4 cup of shredded Monterey Jack cheese
- 1 Pillsbury 4 rolls Crescents
Preparation:
- Preheat your oven to 375°F.
- Shred up that Monterey Jack cheese.
- Cook your sausage over medium heat until it’s nice and done. Once it’s cooked, drain off any grease.
- Mix your cooked sausage with the cream cheese and shredded Monterey Jack until it’s all nice and blended.
- Now, get your dough and separate it into 4 triangles.
- Spoon that delicious cream cheese mixture onto the short side of each triangle, spreading it out evenly. About 2 tbsp on each triangle should do the trick.
- Roll it up, starting from the short side, and place them point side down on your baking sheet.
- Pop them in the oven and bake for around 12 minutes. The recipe card might say 14-16 minutes, but every oven has its own personality, right?
And there you have it, a quick and tasty twist on a classic!
*Below is my Recipe Card. Right Click on the picture and save to your hard drive. Print as a 4×6 pic*
Here is the original back of the box recipe.
Stuffed Crescents Rolls
So you know those flaky, buttery croissants? Well, they get their name from that crescent shape they’re famous for. Making them involves this fancy process called laminating, where you layer dough with butter, roll it, fold it, repeat… until you’ve got this delicate, puff pastry-like texture.
But hey, this recipe isn’t for croissants, even though it’s got that same creamy, flaky goodness. I stumbled upon it on the back of a Philadelphia Cream Cheese box, with a bit of tweaking, of course.
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Ingredients
- 1 thick slice of breakfast sausage
- 1/4 of a block of Philadelphia Cream Cheese about 8 oz
- 1/4 cup of shredded Monterey Jack cheese
- 1 Pillsbury 4 rolls Crescents
Instructions
- Preheat your oven to 375°F.
- Shred up that Monterey Jack cheese.
- Cook your sausage over medium heat until it’s nice and done. Once it’s cooked, drain off any grease.
- Mix your cooked sausage with the cream cheese and shredded Monterey Jack until it’s all nice and blended.
- Now, get your dough and separate it into 4 triangles.
- Spoon that delicious cream cheese mixture onto the short side of each triangle, spreading it out evenly. About 2 tbsp on each triangle should do the trick.
- Roll it up, starting from the short side, and place them point side down on your baking sheet.
- Pop them in the oven and bake for around 12 minutes. The recipe card might say 14-16 minutes, but every oven has its own personality, right?
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