2 cans, 8 oz each, Pillsbury crescent dinner rolls or 2 cans refrigerated Crescent Dough Sheet
1 lb. spicy or mild bulk pork sausage
One, 8 oz package cream cheese
2 cups shredded sharp cheddar cheese, 8 oz.
Heat oven to 375 deg. For crescent rolls, unroll one can of dough into
2 long rectangles. If using sheets, unroll 1 can of dough. Place either
one into 13 X 9 (3 quart) baking dish. Press over bottom and 1/2 inch
up sides to form crust.
Cook sausage over medium heat, stirring frequently, until no longer
pink. Remove sausage from skillet, discard drippings. To same
skillet, add cream cheese. Cook over low heat until melted. Add
cooked sausage and stir to coat. Spoon evenly over crust in baking
dish. Sprinkle with cheese.
Unroll second package of dough. If using crescent rolls, press to form 13 X 9 inch rectangle.
Firmly press perforations to seal. Place over cheese. If using dough sheets, unroll and press to
form 13 X 9 rectangle. Carefully place over cheese.
Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut
into small squares.
0 Out of 5 from
You can add this Sausage and Cheese Crescent Squares recipe to your own private DesktopCookbook.