Ingredients:

  • 1 pound (454g) breakfast sausage, (Italian or Maple sausage recommended)
  • 4 ounces (113g) cream cheese, softened (full-fat or reduced-fat)
  • 1/4 cup (30g) finely chopped green onions (scallions)
  • 1 teaspoon Dijon mustard (optional)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 1 (8-ounce/227g) can refrigerated crescent roll dough
  • 1 large egg, beaten
  • Everything Bagel Seasoning or sesame seeds (optional)

Instructions:

  1. Brown the sausage in a large skillet over medium heat, breaking it up with a spoon as it cooks. Drain off any excess grease.
  2. In a mixing bowl, combine the browned sausage, softened cream cheese, green onions, Dijon mustard (if using), garlic powder, black pepper, and red pepper flakes (if using). Mix until well combined.
  3. Unroll the crescent roll dough on a clean surface. Separate the dough into triangles.
  4. Place a spoonful of the sausage mixture at the wide end of each triangle. Roll up the dough from the wide end to the point, forming a crescent shape. Pinch the seams to seal.
  5. Place the crescents on a baking sheet (lined with parchment paper if desired). Brush the tops with the beaten egg. Sprinkle with everything bagel seasoning or sesame seeds (if using).
  6. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the crescents are golden brown.
  7. Let the crescents cool slightly on the baking sheet before serving.