Breakfasts · 3 min read
Breakfast Sausage Roll
Transform an ordinary morning into something special with this breakfast sausage roll. It wraps seasoned sausage, fluffy eggs, and melted cheese inside buttery crescent dough, then bakes into a golden, sliceable roll that feeds a crowd. It has the flavor of a classic sausage, egg, and cheese sandwic
★ 5.0 (9)
The crescent dough is the real hero here. As it bakes, it forms a golden, buttery crust that locks in the filling, so you get a slice that stays intact from plate to mouth. No soggy bread, no scrambled eggs sliding off. Each cut shows a clean spiral of seasoned sausage, fluffy egg, and melted Swiss and cheddar, with a little heat from the picante sauce. It's the kind of breakfast that looks as good as it tastes.
Three Reasons to Make This Easy Breakfast Sausage Roll
- It's a make-ahead breakfast: assemble the night before, bake in the morning, and you have a hot meal for a crowd.
- The picante sauce adds a tangy kick that cuts through the richness of the sausage and cheese.
- It slices cleanly, so it's perfect for brunch buffets, holiday breakfasts, or game day snacking.
Key Ingredients for This Sausage Roll Recipe
- Ground pork sausage: Jimmy Dean is recommended for its consistent seasoning and fat content. You can use mild or hot, depending on your heat preference.
- Picante sauce: This adds a tangy, slightly spicy note that brightens the rich sausage and cheese. Salsa works as a substitute, but picante is smoother.
- Crescent roll dough sheet: The sheet version gives you a seamless rectangle, which makes rolling easier. If you use the perforated crescent rolls, pinch the seams together.
Kitchen Tools for Making a Sausage Roll
- Large skillet for browning the sausage and onion
- Rolling pin to flatten the dough to ¼-inch thick
- Baking sheet for baking the roll
- Pastry brush for applying the melted butter
Tips for a Perfect Sausage Roll Every Time
- Let the sausage mixture cool completely before spreading it on the dough. Warm filling can soften the crescent dough and make it hard to roll.
- Roll the dough from the long side to get more layers. Use a light touch and tuck the filling in as you go.
- Brush the top with melted butter before baking. It gives the crust a shiny, golden finish and extra flavor.
Expert Advice for the Best Crescent Dough Breakfast
- Use a sharp serrated knife to slice the roll after it rests for a few minutes. A dull knife will squish the layers.
- If the dough tears while rolling, patch it with a small piece of dough. It won't affect the final result.
- For extra crispness, bake the roll on a parchment-lined sheet and let it cool for 5 minutes before slicing.
Sausage Roll Variations to Try
- Swap the ground pork sausage for breakfast turkey sausage to lighten it up.
- Add diced bell peppers or jalapeños to the sausage mixture for extra crunch and heat.
- Use pepper jack cheese instead of Swiss for a spicier kick.
- For a vegetarian version, use a plant-based sausage crumble and omit the eggs or use a tofu scramble.
What to Serve with This Breakfast Sausage Roll
Toppings and Sides
- Extra picante sauce or salsa for dipping
- Fresh fruit salad to balance the richness
- Hash browns or roasted potatoes for a heartier meal
- A simple green salad with a tangy vinaigrette
How to Store Leftover Sausage Roll
Store leftover slices in an airtight container in the refrigerator for up to 4 days. To keep the crust from getting soggy, place a paper towel in the container to absorb moisture. Reheat as directed above. You can also keep the roll whole and slice as needed, but it's easier to store individual slices.
How to Freeze This Sausage Roll
You can freeze this breakfast sausage roll either before or after baking. To freeze unbaked, assemble the roll, wrap it tightly in plastic wrap, then foil, and freeze for up to 2 months. When ready to bake, let it thaw in the refrigerator overnight, then bake as directed, adding a few extra minutes if needed. To freeze baked slices, cool completely, wrap individually, and freeze for up to 1 month. Reheat directly from frozen in a 350°F oven for about 10 minutes.
Best Way to Reheat Leftover Sausage Roll
The oven is your best bet for reheating. It brings back the crispness of the crescent crust without drying out the filling. Place slices on a baking sheet and warm them at 350°F for 8 to 10 minutes, or until heated through. The microwave works in a pinch, but the crust will turn soft. If you're reheating a whole roll, cover it loosely with foil to prevent over-browning.
Source recipe: Breakfast Sausage Roll (SnapChef ID 8da38acd-c765-44d3-9d7f-c3117b15f00f). Nutrition is estimated per serving.
Ingredients
Directions
- Preheat the oven to 400°F.
- Fry the sausage and onion in a frying pan; drain.
- Add the remaining ingredients (except for the dough and butter), stir, and let cool.
- Roll the crescent roll dough to ¼-inch thick.
- Spread the meat mixture over the dough.
- Roll it up like a jelly roll.
- Transfer the roll to a cookie sheet.
- Brush the top with melted butter.
- Bake for 20 minutes.
- Remove the sausage roll from the oven.
- Slice it before serving.
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
Can I use a different type of sausage?
Yes, you can swap the ground pork sausage for breakfast turkey sausage or a plant-based crumble. Just make sure to cook and drain it well before mixing with the other ingredients. The flavor will change slightly, but the structure of the roll stays the same.
Can I make this sausage roll ahead of time?
Absolutely. Assemble the roll, wrap it in plastic wrap, and refrigerate for up to 24 hours before baking. You may need to add a couple of minutes to the bake time if it goes into the oven cold. This makes it a great option for holiday mornings.
Can I use crescent roll dough from the tube instead of the sheet?
Yes, but you'll need to pinch the perforated seams together to create a solid sheet. Roll it out slightly to even the thickness. The sheet version is easier because it's already seamless, but the tube works in a pinch.
How do I prevent the roll from unrolling while baking?
Make sure the filling is cool and not too wet. Spread it evenly, leaving a small border at the edges. Roll tightly but not so tight that the filling squeezes out. Place the roll seam-side down on the baking sheet, and it should stay put.
