Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 45 minutes
Servings: 8 servings
Ingredients
For the Filling:
1 lb (450g) bulk breakfast sausage (mild, spicy, or maple)
4 oz (113g) cream cheese, softened
1 cup (100g) shredded sharp cheddar cheese
1/4 cup (25g) grated Parmesan cheese
2 tablespoons finely chopped fresh chives or parsley (plus more for garnish)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Pinch of red pepper flakes (optional, for heat)
For the Ring:
2 cans (8 oz each) refrigerated crescent roll dough
1 large egg, beaten (for egg wash)
1 tablespoon Everything Bagel Seasoning or sesame seeds (optional, for topping)
For Serving (Optional):
Warm maple syrup for dipping
Spicy mustard or honey mustard
Recipe Intensities: At a Glance
Difficulty: Easy (This is a 2 out of 5 on the difficulty scale. The filling is simple to make, and while the assembly requires a little attention, it’s very forgiving and fun to do.)
Flavor: Savory, Rich, & Satisfying (The salty, savory sausage is perfectly complemented by the creamy, tangy cheeses and the rich, buttery crust.)
Hands-On Time: Low (You’ll only be actively working for about 20 minutes. The rest of the time is hands-off baking.)
Instructions: Let’s Get Cooking!
Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. This is crucial for easy cleanup and preventing sticking.
Cook the Sausage: In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a spoon, until it is browned and cooked through. There’s no need to add oil; the sausage will release its own fat. Once cooked, carefully drain off any excess grease. This step is important to prevent a greasy final ring.
Create the Cheesy Filling: Transfer the cooked, drained sausage to a medium bowl. Add the softened cream cheese, shredded cheddar, grated Parmesan, chopped chives (or parsley), garlic powder, black pepper, and red pepper flakes (if using). Stir everything together until the cream cheese is fully melted by the residual heat from the sausage and all ingredients are thoroughly combined. The mixture will be thick, creamy, and very aromatic. Set it aside to cool slightly while you prepare the dough.
Arrange the Crescent Dough: Open both cans of crescent roll dough. Do not separate the triangles. Instead, lay the dough out on your prepared baking sheet to form the base of your ring.
For a standard ring: Place the two long rectangles of dough end-to-end, pinching the seam together to create one very long rectangle.
For the classic wreath shape: Unroll the dough and separate it into the 16 triangles. Arrange them in a sunburst pattern on the baking sheet, with the wide ends of the triangles overlapping in the center (forming a circle about 5-6 inches in diameter) and the points pointing outward. Lightly press the overlapping wide ends together to seal them. This creates a solid base for your filling.
Add the Filling: Spoon the sausage and cheese mixture in a continuous circle around the wide end of the crescent dough, creating a ring. If you are using the sunburst method, place it along the circle you’ve created about 1 inch from the inner edge.
Create the Ring: Now for the fun part!
For the sunburst method: Take the pointed tip of one triangle and gently pull it up and over the filling. Tuck it under the wide end of the dough on the opposite side of the ring. Repeat with each triangle, alternating sides as you go around the circle, to create a beautiful, twisted wreath. The filling will be slightly exposed in some places, which is perfectly fine and creates a delicious, browned crust.
For the rectangle method: If you used two rectangles end-to-end, spoon the filling in a log shape along the entire length of the long rectangle, staying closer to one long edge. Fold the other long edge over the filling and pinch the seam to seal it closed, creating a long stuffed tube. Carefully transfer this tube to your parchment-lined baking sheet and form it into a ring, pinching the two ends together to seal.
Egg Wash and Toppings: In a small bowl, beat the egg with a tablespoon of water. Using a pastry brush, gently brush the egg wash over all the exposed dough. This will give your ring a beautiful, glossy, golden-brown finish. Sprinkle generously with Everything Bagel Seasoning or sesame seeds if you like.
Bake to Perfection: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the crescent ring is puffed up and deeply golden brown. The filling should be bubbly and hot.
Cool and Serve: Let the ring cool on the baking sheet for at least 5-10 minutes before transferring it to a serving platter. This allows the filling to set slightly, making it easier to slice. Garnish with additional fresh chives or parsley. Serve warm with optional maple syrup or spicy mustard for dipping. Watch it disappear!
Nutrition Information
(Nutrition information is an estimate and will vary based on the specific brands of ingredients used.)
Serving Size: 1 slice (of 8)
Calories: 458 kcal
Fat: 32g
Saturated Fat: 14g
Cholesterol: 94mg
Sodium: 1045mg
Carbohydrates: 22g
Fiber: 0g
Sugar: 6g
Protein: 17g