Ingredients
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1 lb breakfast sausage
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella or Monterey Jack cheese
- 4 oz cream cheese, softened
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 egg, beaten (for egg wash)
- Optional: chopped parsley for garnish
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cook sausage in a skillet over medium heat until browned and crumbled. Drain excess grease.
- In a bowl, mix cooked sausage, cream cheese, cheddar cheese, mozzarella, garlic powder, and onion powder until well combined.
- Arrange crescent dough triangles in a circle on the baking sheet with the wide ends overlapping in the center and points facing outward, creating a sun shape.
- Spoon the sausage mixture evenly around the inner ring.
- Fold the pointed ends of the dough over the filling and tuck underneath to secure.
- Brush the top with beaten egg for a golden finish.
- Bake for 20–25 minutes until golden brown and cooked through.
- Cool slightly, garnish with parsley if desired, and slice to serve.
Serving Ideas
- Serve with ranch, spicy mayo, marinara, or honey mustard.
- Add scrambled eggs for a breakfast version.
- Mix in diced peppers or jalapeños for extra flavor.
Tips
- Use spicy sausage for more kick.
- Freshly shredded cheese melts better than pre-shredded.
- Place a small bowl in the center while arranging the dough to help keep the ring shape neat.