KEY INGREDIENTS:
- ground sausage – provides the savory foundation for our filling. I prefer using a medium-spiced variety for balanced flavor, but feel free to go milder or spicier based on your preference. Make sure to drain it thoroughly to prevent excess grease from making the pastry soggy.
- crescent roll dough – creates that gorgeous golden ring with minimal effort. The refrigerated tubes work perfectly here and save tons of time compared to making dough from scratch. Their buttery flavor complements the savory filling beautifully.
- cheese blend – I use a combination of Monterey Jack and sharp cheddar for the perfect balance of meltability and flavor. Freshly grating your cheese results in better melting than pre-shredded varieties, which contain anti-caking agents.
- egg mixture – brushing the assembled ring with beaten egg creates that bakery-worthy golden shine. Don’t skip this step if you want that professional-looking finish!
- customizable additions – garlic powder, dried herbs, or red pepper flakes can be mixed into the filling to customize the flavor profile to your preferences.
STEP-BY-STEP CREATION PROCESS
Begin by warming your oven to 375°F and preparing a large baking sheet with parchment for easy cleanup.
In a large skillet, cook your ground sausage until completely browned, breaking it into small, even crumbles as it cooks. Transfer to a paper-towel lined plate to absorb excess grease, then allow it to cool completely. The cooling step is crucial – hot sausage will start melting your cheese prematurely.
While the sausage cools, prepare your workspace by lining a large baking sheet with parchment. Open your tubes of crescent dough and separate the triangles.
Here’s where the magic happens: position a medium bowl (approximately 5-6 inches in diameter) upside-down in the center of your baking sheet. This creates the template for your ring. Arrange the triangles in a starburst pattern around the bowl, with the wide ends overlapping slightly at the bowl’s edge and the pointed tips extending outward.
In a mixing bowl, combine your cooled sausage crumbles with the freshly grated cheese blend. If adding any seasonings or herbs, mix them in now.
Carefully remove the bowl from the center of your arranged dough. Using a measuring cup or ice cream scoop for consistency, place equal portions of the filling mixture around the ring on the overlapping wide sections of dough.
Working your way around the circle, bring each pointed tip up over the filling and tuck it under the inner edge of dough. This creates the beautiful braided appearance while securing the filling inside.
Beat an egg with a splash of water and brush this mixture generously over the entire surface of the dough. This creates that irresistible golden finish when baked.
Bake in your preheated oven for 20-22 minutes, rotating the pan halfway through for even browning. Look for a deep golden color and ensure the innermost parts of the dough are fully cooked.
Allow your masterpiece to cool for 5-7 minutes before transferring to a serving platter. This cooling period lets the cheese set slightly so the filling doesn’t spill out when cut.
Garnish with freshly chopped parsley or chives for a pop of color, and serve with marinara sauce, ranch dressing, or spicy mustard for dipping!
Ingredients
- 1 pound premium ground sausage mild, medium, or hot
- 2 8 ounce tubes refrigerated crescent roll dough
- 1 cup freshly grated Monterey Jack cheese
- 1 cup freshly grated sharp cheddar cheese
- 1 large egg
- 1 tablespoon water
- ½ teaspoon garlic powder optional
- ½ teaspoon Italian seasoning optional
- 2 tablespoons freshly chopped parsley for garnish
- Dipping sauces of choice marinara, ranch, etc.
Instructions
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Preheat your oven to 375°F and line a large baking sheet with parchment paper.
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Brown the sausage in a skillet over medium heat, breaking it into small crumbles (about 8-10 minutes). Transfer to paper towels to drain, then cool completely.
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In a mixing bowl, combine the cooled sausage with both grated cheeses and optional seasonings if using.
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Place an inverted 5-6 inch bowl in the center of your prepared baking sheet. Separate crescent dough into triangles and arrange them in a circle around the bowl, with wide ends overlapping at the bowl’s edge and points extending outward.
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Carefully remove the bowl. Distribute the sausage-cheese mixture evenly around the ring on the wide portions of dough.
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Fold each dough triangle point over the filling and tuck underneath the inner edge of dough to secure.
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Whisk together egg and water, then brush generously over the entire dough surface.
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Bake for 20-22 minutes until deeply golden, rotating pan halfway through baking.
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Allow to cool 5-7 minutes before transferring to a serving platter.
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Garnish with fresh parsley and serve with dipping sauces of choice.
Notes
- For the most attractive presentation, make sure your sausage is broken into small, even crumbles – large chunks can make folding the dough difficult.
- If you notice the ring browning too quickly on top but still doughy in the center, cover loosely with foil for the final few minutes of baking.
- Create a Mexican-inspired version using chorizo sausage, pepper jack cheese, and serving with guacamole and salsa.
- Make an Italian variation with Italian sausage, mozzarella cheese, and a sprinkle of Parmesan before baking.
- This ring is best enjoyed fresh from the oven, but leftovers can be stored covered in the refrigerator for up to 2 days and reheated in a 325°F oven until warmed through.
