Tips for Success
Fully cook the sausage before adding it to the dough. Drain any excess grease to avoid a soggy bottom. Let the crescent ring cool slightly before slicing to hold its shape better. Use parchment paper to prevent sticking. For even baking, space the dough evenly in the ring.
Ingredients
1 can (8 oz) refrigerated crescent roll dough
1/2 pound breakfast sausage
1 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 tablespoon chopped parsley (optional, for garnish)
Directions
Preheat oven to 375°F. Line a baking sheet with parchment paper. In a skillet over medium heat, cook sausage until browned and fully cooked. Drain excess grease and let cool slightly. Stir in cheese, garlic powder, and black pepper. Unroll crescent dough and separate into triangles. Arrange triangles in a circle on the baking sheet with the wide ends overlapping in the center and the points facing out. Spoon sausage mixture around the center where the dough overlaps. Fold triangle points over the filling and tuck under the ring. Bake for 20–25 minutes until golden brown. Let cool for 5 minutes before slicing and serving. Garnish with parsley if desired.
Additional Tips or Variations
Swap cheddar for pepper jack or mozzarella for a different flavor. Add sautéed onions or bell peppers for extra texture. For a spicy kick, use hot sausage or mix in red pepper flakes. Serve with mustard, ranch, or marinara for dipping.