Sausage Log

Three ingredients, one sheet pan, and you’ve got a hot breakfast that disappears fast.

Browned hot Italian sausage brings the spicy, fennel-edged base, and strips of cream cheese melt into a tangy ribbon right alongside it. Wrapped in crescent dough and baked, the outside turns flaky and golden while the center stays creamy.

The step that matters most is draining the sausage well after browning. Skip it and the grease soaks into the dough, leaving you with a soggy bottom instead of a crisp, layered crust.

Flatten the dough into a long sheet and pinch every seam closed so the filling doesn’t leak as it bakes. Then let the logs rest a few minutes out of the oven before slicing; the cream cheese comes out molten and firms up just enough to hold a clean cut.

Pro Tips

• Drain the browned sausage on paper towels so the dough bakes up flaky rather than greasy.
• Seal the seams tightly; even a small gap lets the melted cream cheese escape onto the pan.
• Brush the tops with a beaten egg before baking for extra shine and a deeper golden color.

Variations

• Swap in breakfast sausage or chorizo for a different style of heat.
• Fold a handful of shredded cheddar or a few sliced jalapenos into the filling.
• Serve slices with a side of warm marinara or a drizzle of hot honey for dipping.