Do you want to find the perfect game day appetizer that disappears as soon as you serve it? These 3 ingredient cheddar bratwurst bites are it. This genius recipe takes a pig in a blanket and gives it an upgrade by using sausage stuffed with cheddar cheese. It’s a savory, bite-sized treat that is easy to make and hard to resist.
I use this appetizer recipe all the time during football season when I’m feeding a crowd but don’t want to spend any time in the kitchen. With fully cooked sausages and canned crescent rolls, you can have these little treats ready to go in about 10 minutes. Just slice, wrap and bake!
The best part is watching the bratwursts in the oven. As the cheese inside the sausage melts, some of it oozes out the sides and creates the most amazing crispy cheese edges along with the crescent roll dough. Grab some spicy mustard and eat as many as you can handle.
Why You Will Love This Recipe
This appetizer recipe is perfect for last-minute entertaining. It’s easy to double (or triple) to feed a crowd without a lot of work. And you can skip rolling the dough and frying these up in the skillet. All you need to do is throw them in the oven and let the heat do the work.
I like to serve these at parties and gatherings because they’re so popular. Even toddlers love them. These little squares are the perfect finger food because there’s no mess with utensils or plates. They’re also a great budget-friendly option and your kitchen will smell like a bakery while you make them.
What You Need
To make these tasty appetizers, you’ll need cooked cheddar bratwursts, a can of crescent rolls, and melted butter.
Cheddar Bratwursts
Use a package of cooked cheddar bratwursts for these bratwurst bites. Since they’re only in the oven for about 15 minutes, it’s important that the bratwursts are pre-cooked (not raw). The brats have a pocket of cheddar cheese in the middle that melts in the oven and adds an extra layer of flavor to the bratwursts.
Refrigerated Crescent Dough
For the flakiest, most buttery crust possible, reach for a can of refrigerated crescent roll dough. Unroll the perforated triangles and slice them into smaller strips to encase each bite-size sausage. For a slightly heartier bite, a sheet of thawed frozen puff pastry makes an excellent substitute.
Unsalted Butter
A quick brushing of melted unsalted butter on the tops of the dough before baking creates a gorgeous golden brown finish. It helps the dough crisp up in the oven and keeps it from drying out. Sprinkle coarse sea salt, sesame seeds or everything bagel seasoning over the wet butter for added crunch and flavor.
How to Make Cheddar Bratwurst Bites
Grab a large baking sheet and a sharp knife to make these addictive game day snacks.
Prep the Pan and Sausages
Preheat the oven to 375°F and line a large rimmed baking sheet with parchment paper or a silicone baking mat. Slice fully cooked cheddar bratwursts into thirds to create short, thick segments.
Cut the Dough
Open the tube of refrigerated crescent roll dough and unroll it flat on a cutting board. Separate the dough into the large pre-cut triangles. You will only need to use 6 of the 8 large triangles for this recipe to get your 18 pieces. Cut each of these 6 large triangles lengthwise into three smaller, thinner triangles using a pizza cutter or a sharp knife.
Wrap the Bites
Place a piece of sliced cheddar bratwurst onto one of the small triangles and wrap it snugly, starting at the wide end of the dough and rolling toward the thin point. Place the wrapped bites seam side down on the prepared baking sheet, leaving approximately one inch of space between each bite.
Brush and Bake
Melt the unsalted butter in a small bowl in the microwave. Using a silicone pastry brush, lightly brush the tops of each wrapped sausage bite with the butter. Bake for 12 to 15 minutes, until the crescent dough is puffed, flaky and deep golden brown.
Cool and Serve
Allow the bratwurst bites to cool on the baking sheet for three minutes before transferring to a serving platter. This allows the molten cheddar cheese within the sausages to set slightly so you don’t burn your tongue. Serve warm.
My Top Recipe Tips
Pat the bratwursts thoroughly dry with a paper towel before slicing. Any moisture left on the sausages from their packaging will transfer to the raw crescent dough and result in a soggy, unappetizing bottom crust.
Always place the wrapped bites seam side down on the parchment paper. The crescent dough will try to unroll as it puffs in the oven; the weight of the sausage will ensure the seam remains in place.
If you live in a warm kitchen and your crescent dough gets too soft and sticky to wrap around the sausages, put the entire cutting board in the fridge for 5 minutes. Chilling the dough hardens up the butter and makes it much easier to work with without breaking.
3-Ingredient Cheddar Bratwurst Bites
Equipment
- Large rimmed baking sheet
- Parchment paper
- Pizza cutter or sharp knife
- Pastry brush
Ingredients
- 1 package fully cooked cheddar bratwursts 14 oz package, or smoked cheddar sausages, must contain 6 links
- 1 tube refrigerated crescent roll dough 8 oz tube
- 2 tbsp unsalted butter melted
- Optional: coarse mustard or beer cheese for dipping
Instructions
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
- Pat the 6 bratwurst links dry with a paper towel. Slice each sausage into thirds to create 18 short, thick segments.
- Unroll the crescent dough on a clean surface and separate it into its pre-cut triangles. You will only need 6 of the 8 large triangles for this recipe (you can bake the remaining two as regular crescent rolls).
- Using a pizza cutter or sharp knife, slice each of the 6 large triangles lengthwise into 3 smaller triangles (giving you 18 small triangles total).
- Place a thick piece of sausage at the wide end of each small dough triangle and roll it up toward the point.
- Place the wrapped bite seam side down on the prepared baking sheet. Continue with the rest of the sausages and dough, leaving about 1 inch of space between each bite.
- Lightly brush the tops of the wrapped bites with melted butter.
- Bake for 12 to 15 minutes, or until the crescent dough is puffed and golden brown.
- Allow to cool on the baking sheet for 3 minutes before transferring to a serving platter. Serve with mustard for dipping.
Nutrition
Storage and Reheating
- Store: Store any leftover bratwurst bites in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can freeze the finished, cooled bites in a resealable freezer bag for up to 2 months.
- Reheat: Do not microwave these, they will be terribly soggy. Reheat leftovers in a 350°F oven or air fryer for about 4-6 minutes to bring back that flaky, crispy crust.
Serving Suggestions
- Serve with a small bowl of coarse, stone ground mustard or spicy Dijon to dip.
- Serve with a warm bowl of homemade beer cheese dip.
- Serve with a classic veggie tray to balance out the heavy meat.
- Serve next to a bowl of spicy tailgating chili.
Frequently Asked Questions
Can I use raw bratwursts for this recipe?
No! You have to use fully cooked or smoked bratwursts. Crescent dough only bakes for 12-15 minutes which isn’t enough time to cook raw pork sausages completely.
Can I assemble these ahead of time?
Yes! You can slice and wrap the bratwursts up to 4 hours before the party. Just cover the pan tightly with plastic wrap and store it in the fridge until you’re ready to bake.
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