There’s something downright comforting about the aroma of sizzling sausage drifting through the kitchen while morning sunshine dances across the counter. It calls to mind leisurely Saturday brunches when everyone wanders in, coffee in hand, ready to share stories around the table.
This Sausage & Cheese Crescent Ring channels that same cozy spirit but does it with a wink three simple staples wrapped into a golden, pull-apart wreath that disappears faster than you can pour the orange juice.
Whether you slice it for a busy-week breakfast, a laid-back brunch, or a light supper with a crisp green salad, the flaky layers, melty cheese, and savory sausage make every bite feel like a small celebration.
What You’ll Need
Sausage – The heart of the ring. Choose spicy breakfast sausage for a little kick or a mellow regular blend if small kids are at the table. Draining well keeps the filling luscious, not greasy.
Refrigerated Crescent Rolls – Your shortcut to buttery, bakery-style layers. The perforated triangles create the “sun-ray” pattern and bake up light as air.
Shredded Monterey Jack Cheese – A creamy melt that marries the sausage and pastry. Swap in mozzarella for extra stretch or pepper jack for more punch.
Egg Wash – Just a quick swipe of beaten egg and water for that bakery-window gloss and an irresistible golden hue.
Crafting Your Sausage & Cheese Crescent Ring
Brown the sausage until crumbly, then let it cool so the cheese won’t melt too soon. Stir in the Monterey Jack, forming a rich, speckled filling.
On a lined sheet, fan out the crescent triangles around an up-turned bowl—the tips point out like sunbeams.
Mound the sausage mixture in the center groove, then fold each dough arm over the filling, tucking the ends underneath to seal in all that savory goodness. Brush with egg wash for shine and bake until the ring is puffed and deeply golden, about 20-25 minutes.
Five minutes of patience (the hardest part!) lets the cheese settle before you slice.
Sausage & Cheese Crescent Ring Success Tips
For picture-perfect slices, be sure the sausage is fully cooled before mixing with the cheese—warm filling can soften the dough too early.
If you love heat, reach for a “Hot” or Italian-style sausage; milder palates might prefer turkey sausage. A silicone baking mat keeps the bottom from over-browning, but parchment works in a pinch.
Feeling extra?
Sprinkle the ring with everything-bagel seasoning right after the egg wash for a pretty speckled crust.
Keeping Leftovers Fresh (If You Have Any!)
Cool the ring completely, then wrap wedges snugly in foil or store in an airtight box. Refrigerate up to three days.
Re-crisp by warming at 350 °F (175 °C) for 10 minutes; the pastry regains its flake and the cheese melts anew.
You can also freeze slices—wrap individually, stash in a freezer bag, and reheat straight from frozen at 325 °F (165 °C) for about 20 minutes.
Frequently Asked Questions
Can I assemble the ring ahead of time?
Yes—build it up to 8 hours ahead, cover loosely with plastic, and refrigerate. Brush with egg wash just before baking.
What’s the best way to keep the filling from leaking?
Overlap the dough triangles generously and tuck ends firmly underneath. A gentle pinch where each triangle meets helps seal seams.
Could I make a mini version for appetizers?
Absolutely! Use the same method but cut each crescent triangle in half lengthwise, form a smaller circle, and bake 12-15 minutes.
My crescent rolls unraveled during baking, why?
Typically, the filling was piled too high or seams weren’t tucked enough. Next time press the base seams together and don’t over-stuff.
Flavor Twists Worth Trying
Once you master the crescent technique, the variations are endless. Swap in taco-seasoned beef with sharp cheddar for a fiesta twist, ham with Swiss and a smear of Dijon for brunch elegance, or spinach-artichoke dip for a veggie-forward crowd-pleaser.
A quick change of filling keeps the ring exciting while the flaky pastry remains the dependable star.
Sausage & Cheese Crescent Ring
Ingredients
- Egg wash – 1 large egg whisked with 1 Tbsp water optional
- 1 lb bulk sausage cooked and drained
- 2 cans 8 oz each refrigerated crescent rolls
- 1 ½ cups shredded Monterey Jack cheese
Instructions
- Heat the oven to 375 °F and line a baking sheet with silicone or parchment.
- In a large skillet over medium heat, brown the sausage until no pink remains, crumble finely, drain on paper towels, and cool to room temperature.
- Combine the cooled sausage with the shredded cheese in a mixing bowl.
- Unroll the crescent dough and separate it into 16 individual triangles. Center an inverted 5-inch bowl on the prepared sheet; arrange the triangles around the bowl with the long edges overlapping at the bowl’s edge and the points radiating outward to form a sun-shaped ring. Remove the bowl once the ring is complete.
- Evenly spoon the sausage-cheese mixture along the inner edge of the dough ring. Fold each triangle tip over the filling and tuck it underneath the ring to seal, continuing until the filling is fully enclosed. Brush the exterior lightly with egg wash if using.
- Bake for 20 – 25 minutes until the crescent ring is a deep golden brown. Transfer to a wire rack and let it rest 5 minutes before slicing and serving.