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Savory breakfast rolls are like cinnamon rolls but instead of it being sugary and sweet, it’s savory, meaty goodness. This recipe could not be any easier because it’s just three ingredients; breakfast sausage, a can of Pillsbury crescent roll sheets and a tub of Philadelphia garden vegetable cream cheese spread. That’s it! The only cooking involved is browning the breakfast sausage until it’s nice and caramelized. You don’t even need to bring the cream cheese to room temperature. It’s actually better that it’s cold so it doesn’t melt when added to the hot sausage.
If you’ve never worked with the crescent roll sheets, it’s just the crescent rolls without the perforated edges. The sheet is not perfect when it comes out of the can. Just flour a surface and use a rolling pin to make it even on all sides. If your dough has holes in it, repair it with some dough from a side that has more when it comes out of the can. It all gets rolled up anyway, so don’t worry if your sheet is a mess.
Using dental floss to cut the rolls is recommended. The dough is thin, and the rolls are easily smooshed under the weight of a knife. To make the cuts, take a long piece of dental floss and run it under the log, criss cross the floss over top of the log and pull the floss in opposite directions to slice through. Remove the roll and keep going until all the cuts are made. Cook on a parchment lined sheet pan. You’ll also need foil to cover the rolls halfway through cooking so the middle gets done but the tops don’t burn! For those that love a sweet and savory dish, top these babies with maple syrup once they’re cooled and enjoy!
While you’re here check out the world’s best cinnamon rolls recipe! Special thanks to my hairstylist Maddie Brown for telling me about her mom’s beloved “Sausage Buddies,” recipe which I turned into these!
Savory Breakfast Rolls
Ingredients
- 1 can Pillsbury Crescent Roll Sheet
- 1 lb breakfast sausage
- 7.5 oz Philadelphia Garden Vegetable cream cheese spread
- maple syrup optional
Instructions
- Preheat oven to 350 degrees.
- Brown breakfast sausage until caramelized. Add to a bowl.
- Add garden vegetable cream cheese to the bowl and mix together. Set aside.
- Lightly flour a surface and roll the crescent roll sheet out with a rolling pin so it's even on all sides.
- Spread the mixture evenly over the dough.
- Roll up tightly.
- Cut 7 rolls with dental floss to keep their shape.
- Bake on a parchment lined sheet pan for 25 minutes, covering halfway through with foil to keep the tops from burning. Check for doneness in the middle.
- Cool for 10 minutes.
- Top with maple syrup if you want a sweet and savory roll.