Ingredients for Cream Cheese Sausage Croissants
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How to Make Cream Cheese Sausage Croissants
- Brown 1 lb breakfast sausage in a large skillet over medium heat, breaking it up with a spoon, until cooked through. Drain off any excess grease.
- In a medium bowl, combine the cooked sausage with 8 oz cream cheese, mixing until well combined.
- Carefully unroll two packages (14.1 oz each) of refrigerated croissant dough, pinching the seams together to form one large rectangle.
- Spread half of the sausage and cream cheese mixture evenly down the center of the dough rectangle.
- Fold one side of the dough over the filling, then fold the other side over to completely enclose the filling. Pinch the edges firmly to seal.
- Wrap the assembled croissant dough tightly in plastic wrap and refrigerate overnight.
- Preheat your oven to the temperature specified on the croissant dough packaging.
- Remove the dough from the refrigerator and let it sit at room temperature for 10-15 minutes.
- Using a sharp knife, slice the dough into 1/2-inch thick slices.
- Arrange the slices on a baking sheet lined with parchment paper, leaving some space between each croissant.
- Bake for 15-20 minutes, or until golden brown and cooked through. Check frequently and adjust baking time as needed to prevent burning. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
10g
Fat
92g
Carbs
10g
