These little oven baked 3-ingredient beef sausage roll ups are the sort of appetizer that disappears almost as soon as the tray hits the table. Around here, simple savory bites like this have long been a favorite for fall gatherings, church suppers, and family get-togethers, because they use easy store-bought ingredients and still come out warm, golden, and mighty satisfying. My sister has a knack for bringing foods that make folks circle back for seconds, and these buttery roll ups with their smoky beef centers do that every single time.
Serve them hot from the oven with a little mustard, ranch dip, or barbecue sauce on the side. They fit right in beside a vegetable tray, a crock of chili, baked beans, or a platter of cheese and pickles, and they make a fine addition to game day spreads, potlucks, and holiday snack tables when you want something hearty but easy.
Oven Baked 3-Ingredient Beef Sausage Roll Ups
Servings: 8
Ingredients
1 package refrigerated crescent roll dough, 8-count
1 package mini beef smoked sausages, about 14 ounces
2 tablespoons melted butter
Directions
1. Preheat the oven to 375°F and line a baking sheet with foil for easy cleanup.
2. Open the crescent roll dough and separate it into triangles. If the triangles seem large, cut each one lengthwise to make smaller strips for wrapping.
3. Wrap each mini beef sausage in a strip of dough, stretching the dough gently so it covers most of the sausage, then place each one seam-side down on the prepared baking sheet.
4. Brush the tops lightly with melted butter to help them bake up shiny and golden.
5. Bake for 12 to 15 minutes, or until the dough is puffed and deeply golden brown and the sausages are hot through. Let them cool for 3 to 5 minutes before serving.
Variations & Tips
Everything Bagel Topping: Sprinkle a little everything bagel seasoning over the buttered tops before baking if you want a touch more crunch and savory flavor. It gives these little bites a bakery-style finish without any extra fuss.
Cheesy Version: Tuck a thin strip of cheddar or pepper jack alongside each sausage before rolling up the dough. The cheese melts right into the center and makes the appetizer feel a bit heartier.
Make-Ahead Tip: You can assemble these a few hours ahead, cover the tray, and keep it in the refrigerator until baking time. That makes them especially handy for busy holiday afternoons or when company is due any minute.
Don’t Overbake: Keep an eye on the last few minutes, because crescent dough can go from golden to too dark in a hurry. Pull the tray once the tops are richly browned and the bottoms are baked through.