Preheat the oven to 375°F (190°C).
Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
In a large skillet over medium heat, brown the ground sausage. Break it into small, uniform crumbles with a wooden spoon as it cooks, ensuring even browning.
Cooking time: about 8–10 minutes.
Once fully cooked, transfer the sausage to a plate lined with paper towels. This helps drain any excess grease, keeping your crescent ring crisp rather than soggy.
Let the sausage cool completely — this prevents the cheese from melting prematurely when mixed.
2. Mix the Filling
In a large mixing bowl, combine:
Cooled, crumbled sausage
1 cup grated Monterey Jack cheese
1 cup grated sharp cheddar cheese
Optional: ½ tsp garlic powder and ½ tsp Italian seasoning for extra depth of flavor.
Toss the mixture until the cheese and seasonings are evenly distributed through the sausage. Set aside.
3. Arrange the Crescent Dough
Place a small inverted bowl (about 5–6 inches in diameter) in the center of your prepared baking sheet — this acts as a guide for forming a perfect ring.
Separate the crescent roll dough into individual triangles.
Arrange the triangles in a circle around the bowl, with the wide ends overlapping near the bowl and the points extending outward like sun rays. The dough should slightly overlap to ensure no gaps in the baked ring.
4. Assemble the Ring
Carefully remove the center bowl, leaving the open ring shape.
Spoon the sausage-cheese mixture evenly over the wide ends of the dough triangles, forming a continuous mound around the ring.
Take the pointed ends of each triangle, fold them over the filling, and tuck them under the inner edge of the ring to secure the filling inside.
In a small bowl, whisk together 1 egg and 1 tablespoon water to make an egg wash.
Using a pastry brush, generously coat the dough with th
e egg wash — this gives the crescent ring its beautiful golden shine.
5. Bake to Golden Perfection
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