Easy Donkey Balls Recipe

Donkey Balls are the ultimate crowd-pleasing appetizer that’ll have everyone asking for the recipe! These golden, flaky crescent roll bundles are stuffed with a creamy mixture of hot Italian sausage, cream cheese, and savory seasonings.

Love More Appetizer Recipes? Try My Ricotta Crostini with Roasted Tomatoes or this Bruschetta Dip next.

Why You’ll Love This Recipe

These savory little bites are pure comfort food magic! The combination of spicy Italian sausage and creamy cheese wrapped in buttery, flaky crescent roll dough creates the perfect balance of flavors and textures. They’re ridiculously easy to make, require just a handful of ingredients you probably already have, and they’re absolutely perfect for potlucks, or anytime you need a crowd-pleaser that looks fancy but comes together in 30 minutes flat!

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Ingredient List

Main Ingredients:

• 2 packages crescent rolls
• 1 (16 oz) package cream cheese, softened
• 1 lb hot Italian sausage (remove casing if needed)
• ½ teaspoon garlic powder
• 1 small onion, minced

Optional Variations:

• Mild Italian sausage (if you prefer less heat)
• Onion powder (¼ teaspoon as substitute for fresh onion)
• Black pepper to taste
• Different roll dough (though crescent rolls give the best flaky texture!)

Why These Ingredients Work

The hot sausage brings serious flavor – I learned this from my Italian grandmother who always said spicy sausage is the secret to any good appetizer. Cream cheese becomes the binding agent that keeps everything together while adding richness. I started mincing the onion really fine after my first batch had chunks that were too big and overpowered everything. The garlic powder distributes more evenly than fresh garlic and won’t burn in the oven. Those crescent rolls? They’re a shortcut that actually works better than making dough from scratch because they get incredibly flaky.

Essential Tools and Equipment

• Large skillet for browning sausage
• Mixing spoon or spatula
• Baking sheet
• Parchment paper or cooking spray
• Sharp knife for mincing onion
• Small spoon for portioning filling

How To Make Donkey Balls

Step 1: Preheat and Prep

Get your oven to 375°F first thing. I learned the hard way that forgetting this step means standing around waiting while your filling gets cold and the rolls get soggy.

Step 2: Brown the Sausage

Cook that sausage until it’s completely browned and crumbly. My first attempt, I rushed this step and ended up with chewy pieces that nobody wanted to bite into.

Step 3: Add the Aromatics

Toss in that minced onion and cook just until soft. Don’t let it brown – I made that mistake once and it turned bitter.

Step 4: Create the Creamy Filling

Stir in your room temperature cream cheese and garlic powder. If your cream cheese is still cold, you’ll get lumps no matter how hard you stir – trust me on this one.

Step 5: Prep the Crescent Rolls

Unroll those crescent rolls carefully and separate each triangle. My kids always want to help with this part because it’s fun to peel them apart.

Step 6: Fill and Roll

Put about a tablespoon of filling on the wide end of each triangle. I use an actual tablespoon to measure because eyeballing it leads to some overstuffed disasters.

Step 7: Roll Them Up

Roll each triangle toward the point, keeping the filling tucked in. Some filling will try to escape – just push it back in and keep rolling.

Step 8: Arrange for Baking

Line them up on a baking sheet with the seam side down. I learned to give them space after making one batch where they all stuck together.

Step 9: Bake to Golden Perfection

Bake for 12-15 minutes until they’re golden brown. My oven runs hot, so I always check at 12 minutes to avoid burning the bottoms.

Step 10: Cool and Serve

Let them cool for about 5 minutes before serving. The filling is molten lava hot right out of the oven – I’ve burned my tongue more than once being impatient.

You Must Know

Get that cream cheese to room temperature before you start. I keep mine on the counter for about an hour, or if I’m in a rush, I’ll microwave it for 15 seconds.

Personal Secret: I let my sausage mixture cool in the fridge for 10 minutes before filling the rolls. Cold filling doesn’t make the dough soggy and rolls up so much easier.

Pro Tips & Cooking Hacks

• Size Matters: One tablespoon of filling per roll is my sweet spot. More than that and they explode in the oven.
• Seam Secret: Press that seam down onto the baking sheet. It naturally seals itself during baking.
• Even Browning: I turn my baking sheet halfway through cooking time. My oven has a hot spot on the right side.
• Don’t Skip the Drain: That sausage fat will make everything soggy. I drain mine in a colander for a minute.

Flavor Variations & Suggestions

• Toned Down Version: My mother-in-law can’t handle spice, so I make hers with mild sausage and add just a pinch of red pepper flakes
• Breakfast Twist: I’ve used breakfast sausage and served these with maple syrup at brunch – surprisingly good
• Extra Cheesy: Sometimes I throw in a handful of shredded mozzarella to the filling
• Garden Fresh: Chopped fresh chives from my herb garden make these taste more sophisticated
• Heat Seeker: My brother adds diced jalapeños to his batch and claims they’re better than mine

Make-Ahead Options

I assemble these the night before parties and keep them covered in the fridge. They bake perfectly straight from cold – just add 3 extra minutes to the timer. For longer storage, I freeze the unbaked ones on a baking sheet first, then transfer to freezer bags. They’ll keep for 3 months and bake straight from frozen in about 20 minutes.

Recipe Notes & Baker’s Tips

The filling should hold together but not be dry. If it looks too wet after mixing, cook it another minute to evaporate moisture. If it’s too thick, add a tablespoon of the sausage drippings back in. I’ve found that letting the assembled rolls sit for 10 minutes before baking helps them hold their shape better. Room temperature dough is easier to work with than cold, but don’t let it get too warm or it becomes sticky.

Serving Suggestions

These are perfect on their own, but my family loves them with marinara sauce for dipping. I’ve also served them with ranch, and my teenage son insists on sriracha mayo. They’re great for game day, but I’ve also put them out at book club meetings and holiday parties. For brunch, I arrange them on a platter with fresh fruit and everyone thinks I’m fancy.

How to Store Your Donkey Balls

Leftover Donkey Balls keep in the fridge for 3 days in a container. I reheat them in the oven at 350°F for about 6 minutes to get that crispy outside back. The microwave works too if you’re in a hurry – 45 seconds does the trick. I’ve frozen the baked ones before, and they reheat pretty well after thawing overnight in the fridge.

Allergy Information

Contains: Gluten (crescent rolls), dairy (cream cheese) Gluten-Free Option: Use gluten-free crescent roll dough or puff pastry alternative Dairy-Free Option: Substitute with dairy-free cream cheese (note: texture and flavor will be different) Lower Sodium: Use low-sodium sausage and check your crescent roll sodium content

Questions I Get Asked A Lot

Can I make these with breakfast sausage instead?

Yes! I’ve done this for brunch parties. Breakfast sausage gives them a milder flavor that goes great with coffee. Just cook and drain it the same way.

My filling keeps leaking out during baking – what’s wrong?

You’re probably overfilling them. I measure exactly one tablespoon per roll now after learning this lesson the hard way. Also make sure that seam is pressed down on the baking sheet.

Can I use puff pastry instead of crescent rolls?

I tried this once when I was out of crescent rolls. It works, but the texture is different – more flaky and crispy rather than soft and buttery. Both are good, just different.

How do I know when they’re perfectly done?

They should be golden brown all over and sound hollow when you tap them lightly. If the bottoms are getting too dark, move your rack up one position for next time.

Can I add vegetables to the filling?

Sure can! I’ve added sautéed bell peppers and mushrooms before. Just make sure they’re cooked and well-drained first, or you’ll get soggy rolls.

💬 Tried this recipe? Leave a comment and rating below! I love hearing about your Donkey Ball adventures and any creative variations you discover!