Sausage Crescent Rolls Appetizer (Print View)
Golden crescent-wrapped sausages—party-ready bites with butter and seeds, done in 25 minutes.
# What You Need:
→ Dough & Sausage
01 - 1 can (8 ounces) refrigerated crescent roll dough
02 - 8 small cooked breakfast sausages or cocktail sausages
→ Optional Toppings
03 - 1 tablespoon melted butter
04 - 1 teaspoon poppy seeds or sesame seeds
# How-To Steps:
01 - Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - Unroll the crescent roll dough and separate it into 8 individual triangles.
03 - Place one cooked sausage at the wide end of each dough triangle. Roll each sausage in the dough toward the narrow tip, encasing the sausage securely.
04 - Set the wrapped sausages onto the prepared baking sheet, seam side down, ensuring space between each.
05 - Brush the tops of the dough with melted butter and sprinkle with poppy seeds or sesame seeds if desired.
06 - Bake in the preheated oven for 12 to 15 minutes, or until the crescent rolls are golden brown and fully puffed.
07 - Allow to cool for several minutes before serving. Present warm and accompany with preferred dipping sauces.
# Expert Hints:
01 -
- They disappear from plates faster than you can say 'go team' and people actually hunt down whoever brought them
- The dough creates this irresistible contrast against the juicy sausage that makes them impossible to stop eating
02 -
- Letting them cool for just a few minutes after baking is crucial because the insides stay molten hot and will absolutely burn your mouth
- Sometimes the dough separates at the seam while rolling, and pressing gently with your fingers seals it back together perfectly
03 -
- If your sausages are too thick, the dough won't reach all the way around, so buy thinner cocktail sausages or slice regular breakfast sausages in half lengthwise
- Working with cold dough is easier than room temperature dough because it tears less when you're rolling