1. Cook the Sausage
Preheat your oven to 375°F (190°C). In a large skillet over medium heat, cook the sausage until it’s browned and fully cooked, breaking it into crumbles as it cooks. Drain any excess grease and transfer the sausage to a mixing bowl.
2. Make the Filling
Add the softened cream cheese, garlic powder, onion powder, and black pepper to the bowl with the warm sausage. (If you’re using cheddar cheese, add it now). Mix everything together until the cream cheese is melted and the mixture is well combined.
3. Assemble the Crescents
Unroll the crescent dough and separate it into triangles. Spoon 1-2 tablespoons of the sausage mixture onto the wider end of each triangle. Gently roll the dough up around the filling, tucking in the sides as you go to seal it in. Place the sealed crescents on a parchment-lined baking sheet, seam-side down.
4. Bake to Perfection
Brush the top of each crescent with the beaten egg. This will give them a beautiful, glossy, golden finish. Bake for 12-15 minutes, or until the dough is puffed and deeply golden brown.
5. Serve and Enjoy
Allow the crescents to cool on the baking sheet for about 5 minutes before serving. They are best enjoyed warm!
Chef’s Tips:
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Don’t Overfill: Using too much filling can cause the crescents to burst open while baking. A heaping tablespoon is usually perfect.
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Seal Tightly: Press the dough firmly around the filling when rolling to prevent leaks.
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Make Ahead: You can prepare the filling up to 2 days in advance and store it in the fridge. Assemble just before baking for the flakiest results.
