Quick Rotel Sausage Cream Cheese Crescents for Parties

When you need an appetizer that's quick to assemble and guaranteed to disappear, these Rotel Sausage Cream Cheese Crescents are a perfect choice. They are savory, cheesy, and have a little kick from the Rotel, all wrapped in a flaky, golden crescent roll. This is the ultimate, no-fuss party snack that looks impressive but is incredibly simple to make.

The combination of spicy sausage, tangy cream cheese, and the subtle heat of Rotel creates a crave-worthy filling. This recipe is designed to be a lifesaver for last-minute gatherings, using store-bought crescent rolls to cut down on prep time without sacrificing flavor.

Rotel Sausage Cream Cheese Crescents

Yields: 16 bites

Prep time: 15 minutes

Cook time: 12-15 minutes

Ingredients

  • 1 (8-ounce) can refrigerated crescent roll dough

  • 8 oz ground pork sausage

  • 4 oz cream cheese, softened

  • 4 oz shredded sharp cheddar cheese

  • 1 (10-ounce) can Rotel Diced Tomatoes with Green Chilies, drained well

Instructions

  1. Cook the Sausage: In a skillet over medium-high heat, cook the ground sausage until it's browned and cooked through. Drain any excess grease.

  2. Make the Filling: In a medium bowl, combine the cooked sausage, softened cream cheese, shredded cheddar cheese, and the well-drained Rotel. Stir everything together until it's well combined.

  3. Prepare the Dough: Unroll the crescent roll dough and separate it into 8 triangles. Cut each triangle in half to create 16 smaller triangles.

  4. Assemble & Bake: Place about a tablespoon of the filling onto the wide end of each dough triangle. Roll the dough from the wide end towards the tip, encasing the filling. Place the crescents on a baking sheet lined with parchment paper.

  5. Bake: Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until the crescents are golden brown. Serve them warm.

Pro-Tips for a Perfect Appetizer

  • Drain the Rotel! This is a crucial step to prevent the crescents from becoming soggy. Make sure to press the tomatoes and chilies against a strainer to get out as much liquid as possible.

  • The Right Sausage: A spicy breakfast sausage works best here, but for a milder flavor, you can use a regular ground pork sausage.

  • Don't Overfill: About a tablespoon of filling is the perfect amount. Overfilling can cause the filling to ooze out during baking.

  • Make-Ahead Option: You can prepare the filling up to a day in advance and store it in the fridge. Assemble and bake just before your guests arrive.