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Air Fryer Korean Sausage Bread

Air Fryer Korean Sausage Bread is a delicious sausage filled bread braid topped with mayo, corn, onion and cheese topping. Garnish with ketchup or your condiment of choice.

Air Fryer Korean Sausage Bread made fast and easily using crescent dough, your favorite sausage or hot dog links, and a vegetable and mayo topping to finish it all off. Baking in an air fryer makes this one nice and crispy and quick to cook.

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Adding the ketchup before or after cooking

I prefer to add the ketchup either after cooking or only during the last few minutes to try to avoid it burning. Most recipes I have noticed put it on before baking and don’t seem to have any burning issues, but my air fryer must run a little hot. I will leave that one up to your best judgement for when you want to add it.

Resist the urge to heavily load the toppings

I have learned from experience to not overload the corn mayo topping as the crescent dough can have trouble fully cooking through if you add a lot of extra toppings. If you have troubles at all with this, I would recommend baking just one bread with the topping to see how it bakes through and if needed, I would cook just the sausage and crescent dough for half of the baking time, then add the topping and finish cooking.

Air Fryer Korean Sausage Bread

Air Fryer Korean Sausage Bread

Air Fryer Korean Sausage Bread is a delicious sausage filled bread braid topped with mayo, corn, onion and cheese topping.
5 from 1 vote
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Appetizer, Main Course, Snack
Cuisine American
Servings 4
Calories 400 kcal


  • Air Fryer


  • 1 can crescent roll divide into 4 rectangles and pinch together seams
  • 4 hot dogs I have also used Cheddar brats with success
  • 3 tablespoons minced onion
  • 3 tablespoons corn
  • 1 tablespoon mayo
  • 1/2 cup shredded mozzarella cheese or any melty cheese you prefer
  • dash black pepper
  • 3 tablespoons ketchup
  • dried parsley for garnish


  • In a small bowl, mix together minced onion, corn, mayo, mozzarella cheese, and black pepper. Set aside.
  • Roll out the crescent dough and divide them into 4 rectangles.
  • Place a hot dog on top of each rectangle and roll them up so the hot dog is completely covered by the dough.
  • Cut the rolled hot dog enough to cut the sausage completely but not all the dough. Gently lift the cut piece and twist away from you to the left and lay it down. Gently press down to flatten. Lift the next piece and twist away from you to the right and flatten them. Alternative until all the pieces are flattened. Note: Make sure that the segments are not too crowded next to each other, as that can make it harder to bake through.
  • Transfer the sausage bread to the air fryer basket. (Use a square of parchment to prevent sticking if you'd like.) Add the cheese-corn mixture on top. My air fryer can fit 2 at a time, your fryer might vary in size. Note: I wouldn't add extra of the topping, or if you do, you may have to cook it for longer as if it is overloaded with the corn topping, it makes it harder for the dough to cook through.
  • Cook in the air fryer for 7 to 8 minutes at 350F. Check that the dough is cooked through. Top with a drizzle of ketchup and parsley for garnish.


You can add the ketchup before baking but I have had troubles with it burning in the past so I add it after or half way through.
I have used puff pastry instead of crescent dough and it turned out great as well, very crispy and buttery. Just check that the dough is fully cooked through.
No air fryer? You can bake them in the oven at 375F for 11 to 13 minutes. 
Recipe source: My Eclectic Bites


Calories: 400kcalCarbohydrates: 37gProtein: 10gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 33mgSodium: 965mgPotassium: 154mgFiber: 1gSugar: 9gVitamin A: 176IUVitamin C: 2mgCalcium: 86mgIron: 2mg
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