Cheesy Breakfast Sausage Rolls
40 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 25 min | 40 min |
Introduction
These cheesy breakfast sausage rolls are everything you love about a hearty diner breakfast, wrapped in buttery crescent dough.
They bake up golden, cheesy, and perfectly seasoned, with a crisp outside and tender, savory center.
Serve them for busy weekday mornings, holiday brunch, or as an easy make-ahead option for grab-and-go breakfasts.
Ingredients (8 servings)
Ingredients
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How to Make Cheesy Breakfast Sausage Rolls
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Preheat the oven and prep the pan
Preheat your oven to 375°F and line a baking sheet with parchment paper or lightly grease it with cooking spray.
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Cook the sausage in butter
In a large skillet over medium heat, melt the butter, then add the ground breakfast sausage.
Cook, breaking the meat into small crumbles, until browned and cooked through, about 8 to 10 minutes.
Drain off any excess grease so the rolls bake crisp, not soggy.
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Season the filling and let it cool
Stir in the garlic powder, black pepper, and salt, then remove the pan from the heat.
Let the sausage cool for 5 to 10 minutes so it does not melt the dough or cheese.
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Prepare the crescent dough sheet
Unroll the crescent dough sheet onto a lightly floured surface, keeping it in one solid rectangle.
If there are seams, gently pinch them together to seal and create an even sheet.
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Add the sausage and cheese
Spread the cooled sausage mixture evenly over the dough, leaving about a 1-inch border along one long edge.
Sprinkle the shredded cheddar cheese evenly over the sausage, pressing it lightly so it sticks.
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Roll the log and slice into rolls
Starting from the long edge without the border, roll the dough up tightly into a log, like a jelly roll.
Pinch the seam to seal, then turn the log seam side down.
Use a sharp knife to slice the log into 1-inch pieces, about 8 to 10 rolls total.
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Arrange on the pan and bake
Arrange the slices cut side down on the prepared baking sheet, leaving a little space between each roll.
Bake for 12 to 15 minutes, until the dough is deep golden brown and the cheese is melted and bubbly.
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Cool slightly and serve
Let the sausage rolls cool on the pan for 5 minutes so the cheese can set slightly.
Serve warm for breakfast, brunch, or as a hearty snack with your favorite dipping sauce.
Substitutions
- Use turkey breakfast sausage instead of pork sausage
- Turkey breakfast sausage makes the rolls lighter while still giving that savory, cozy flavor. Because it is leaner, keep the butter in the pan so the filling stays moist and tender.
- Use puff pastry instead of crescent dough
- Puff pastry gives you an extra flaky, bakery-style crust with beautiful layers. Keep the filling cool and bake until deeply golden so the inner layers cook through.
- Use pepper jack instead of cheddar cheese
- Pepper jack cheese adds a gentle kick and melts even creamier than cheddar. It is great when you want a brunch roll that feels a little more fun and bold.
Tips
- Chill the filled log before slicing
- If your kitchen is warm, chill the rolled log in the fridge for 10 to 15 minutes. The dough firms up slightly and you get cleaner cuts with less squishing.
- Aim for small, even sausage crumbles
- Break the sausage into small pieces as it cooks so every bite gets meat and cheese together. Larger chunks can make the rolls harder to slice and bake evenly.
- Use parchment for easy cleanup
- Lining the pan with parchment prevents sticking and catches any melted cheese that oozes out. You can even slide the whole sheet onto a board for faster serving.
- Check both the tops and bottoms for doneness
- If the tops look golden but the bottoms are pale, leave the rolls in for another few minutes. Crisp bottoms give better texture and reheat more nicely later.
- Serve with a simple dipping sauce
- Warm marinara, country gravy, honey mustard, or even salsa all pair really well with these rolls. Offer two options so guests can choose sweet, tangy, or savory.
Nutrition Facts *
| Energy | 570 | kcal |
|---|---|---|
| Protein | 22 | g |
| Total Fat | 30 | g |
| Carbohydrates | 57 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I keep the sausage rolls from unrolling while they bake?
- Make sure you roll the log tightly and pinch the seam firmly to seal. Place each slice seam side down on the baking sheet so the weight holds it closed. If you like, you can also brush the seam with a little beaten egg before pinching.
- What if the dough looks browned but the inside still feels doughy?
- Drop the oven temperature to 350°F and cover the rolls loosely with foil to prevent overbrowning. Bake for another 5 to 8 minutes, then check one roll in the center of the pan. The inner layers should look set and no longer raw or stretchy.
- Can I make these sausage rolls ahead of time?
- Yes, you can assemble the log, wrap it well, and refrigerate it for up to 24 hours before baking. Slice and bake straight from the fridge, adding a couple extra minutes if needed. Baked rolls also reheat nicely in a 325°F oven for about 10 minutes.
- Can I freeze the cooked sausage rolls?
- Yes, cool the rolls completely, then freeze them on a baking sheet before transferring to a freezer bag. Reheat from frozen at 350°F for 12 to 15 minutes until hot in the center. This method keeps the pastry closer to its original texture.
Serving Suggestions
These cheesy breakfast sausage rolls are perfect for slow weekend mornings, potlucks, or holiday brunch boards.
Pair them with fresh fruit, scrambled eggs, and strong coffee for a simple, cozy breakfast spread.
For an indulgent twist, serve a small bowl of warm country gravy or spicy queso for dipping.
More pairings:
Reviews
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Megan, Toledo: These came out so flaky and cheesy, and the sausage filling was super flavorful 😋 I let the sausage cool a bit like you suggested and they baked up perfectly golden, great with a little hot sauce for dipping!
: Love hearing they baked up flaky and perfectly golden for you, Megan! Hot sauce on the side is such a good match with that cheesy sausage filling. 😊
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Geraldine Baker, Arlington: So cheesy, crispy, and packed with sausage flavor. Totally worth it.
: Happy you enjoyed them, Geraldine! That cheesy, crispy crescent crust with the savory sausage center is exactly the goal.
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