Sausage and Cheddar Cups with Roasted Vegetables
Savory sausage and cheese filling studded with diced butternut squash, peppers, onion, and celery, baked in crescent roll cups until golden. Poultry seasoning and garlic powder add warmth to this handheld appetizer that bridges comfort food and holiday entertaining. Serve warm or at room temperature as a passed appetizer, potluck contribution, or casual gathering starter. This version uses whole sheet crescent rolls cut into smaller pieces, maximizing yield and ensuring crispy, buttered edges around each filling.
Ingredients
- 2 lbs Jimmy Dean sausage roll, removed from casingbulk breakfast sausage1:1porksavory
mild or spicy varieties work equally well
- 1 can crescent rolls, room temperatureflaky biscuits1:1pastrycarb
either produce similar texture and hold shape well in cupcake pan
Full guide → - 3 cups sharp cheddar cheese, shredded, divided
- ¾ cup butternut squash, diced
- 1 whole red bell pepper, diced
- 1 whole yellow bell pepper, diced
- 1 medium yellow onion, diced
- ¼ cup celery, finely diced
- 1 ½ tsp poultry seasoning
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp dried parsley
- ½ tsp garlic powder
- 1 tbsp butter, melted
Instructions
- 1
Cook sausage in a large skillet over medium-high heat, breaking into small pieces, until no pink remains.
- 2
Add onions, peppers, butternut squash, and celery to the skillet and saute until vegetables are tender, about 8-10 minutes.
- 3
Stir in poultry seasoning, salt, pepper, parsley, and garlic powder. Remove from heat and transfer to a bowl to cool.
- 4
Unroll crescent roll sheet onto parchment paper without separating individual rolls. Cut into fourths, then cut each fourth into thirds to create 12 pieces.
- 5
Place one piece into each well of a cupcake pan and seal any open seams with your finger.
- 6
Measure 2 1/2 cups cooled sausage filling and mix with 2 cups cheddar cheese.
- 7
Fill each crescent-lined well with the sausage and cheese mixture using an ice cream scoop or tablespoon.
- 8
Brush the edges of each crescent piece with melted butter.
- 9
Top each cup with 1-2 tablespoons remaining cheddar cheese.
- 10
Bake at 350F for 20-30 minutes until crescent edges are golden brown and cheese melts.
- 11
Cool to room temperature before removing from pan.
Tips
Ensure sausage filling cools completely before mixing with cheese to prevent the cheese from melting prematurely and becoming stringy.
Cut crescent dough into uniform pieces to promote even baking and consistent golden-brown edges across all cups.
Use an ice cream scoop for consistent filling portions that cook evenly and present uniformly on the plate.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat on a baking sheet at 325F for 8-10 minutes until warmed through.
Assemble cups up to 4 hours before baking. Cover loosely with plastic wrap and refrigerate. Bake directly from cold, adding 5-10 minutes to baking time.
Serve warm or at room temperature as a passed appetizer, on a platter for casual entertaining, or alongside soup or salad as a light meal component.
Common Mistakes
Do not skip cooling the sausage filling to avoid melting cheddar prematurely and creating a greasy mixture.
Do not overbake past 30 minutes to prevent crescent roll edges from becoming overly dark or brittle.
Do not separate crescent roll sheet into individual triangles to avoid losing structural integrity of the dough when cutting.
Substitutions
Dairy-Free Swaps
General Alternatives
either produce similar texture and hold shape well in cupcake pan
Full guide →mild or spicy varieties work equally well
less visual variety but same technique
FAQ
Can I make these cups ahead and freeze them?
Yes, assemble unbaked cups and freeze on a baking sheet before transferring to a freezer bag. Bake directly from frozen, adding 10-15 minutes to the baking time. Do not thaw before baking.
What if I don't have a cupcake pan?
Use a muffin tin as a substitute. Alternatively, shape crescent pieces into small cups on a baking sheet using your hands or small oven-safe ramekins, though they will not hold their shape as well.
How long can I keep these stored and can I reheat them?
Store baked cups in the refrigerator for up to 3 days in an airtight container. Reheat on a baking sheet at 325F for 8-10 minutes. Do not microwave, as this makes crescent rolls soggy.