Ingredients (with roles)

• 2 cans refrigerated crescent roll dough — provides the buttery, flaky layers and the structural ring shape.
• 1 pound ground sausage (mild or spicy) — the main savory protein that delivers juicy richness.
• 1 cup shredded cheddar cheese — melts into gooey, sharp pockets inside the ring.
• 1/2 cup cream cheese (softened) — adds creamy binding and a velvety mouthfeel to the filling.
• 1 teaspoon garlic powder — gives warm aromatic depth.
• 1 teaspoon onion powder — provides mild sweet-savory balance.
• Salt & pepper, to taste — essential for flavor balance.
• 1 egg (for brushing) — creates a glossy, golden finish on the crust.

Step-by-step Instructions

1. Cook the sausage: In a skillet over medium heat, add the ground sausage and cook until evenly browned, breaking it into small pieces with a spatula. Drain off any excess fat.
2. Make the filling: Return the drained sausage to the skillet. Add the softened cream cheese, garlic powder, onion powder, salt and pepper. Stir until smooth and fully combined. Remove from heat and fold in the shredded cheddar until evenly distributed.
3. Preheat and prepare: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
4. Form the crescent ring: Unroll both cans of crescent dough. Arrange the triangles in a circle on the prepared baking sheet so the wide ends overlap and points face outward, creating a sun-shape with a hole in the middle.
5. Fill: Spoon the sausage-cheese mixture in a uniform layer on the wide side of each crescent section (the overlapping center), keeping it even and not overfilled.
6. Seal the ring: Fold each pointed tip over the filling and tuck the tips under the ring to seal. This helps keep the filling inside while baking.
7. Brush & bake: Lightly beat the egg and brush the top of the dough for a glossy golden crust. Bake for 20–25 minutes until the dough is puffed and browned.
8. Rest & serve: Let the ring rest for about 5 minutes to allow the cheese to set slightly, then slice into wedges and serve warm.

Why this recipe works

The combination of flaky crescent dough and a creamy, savory sausage filling yields a balance of texture and flavor: crisp exterior, soft buttery layers, and melt-in-your-mouth cheese inside. It’s visually stunning, fast to assemble, and endlessly customizable.

Pro Tips for Perfect Results

• Don’t overfill the crescent triangles — an even, modest amount keeps the ring tidy and prevents leaking.
• Shred your own cheese if possible — pre-shredded cheese often contains anti-caking agents that reduce melt quality.
• Choose your sausage wisely: mild for family-friendly, spicy for extra kick. Cook fully and drain excess fat.
• Rotate the pan midway through baking for even browning if your oven has hot spots.
• Add-ins: fold in diced bell pepper, chopped spinach, or a handful of cooked mushrooms for color and texture.