2 Cans (8 oz) either Pillsbury Crescent dinner rolls or Crescent dough sheet
1 lb. spicy or mild bulk port sausage
1 package, 8 oz, cream cheese
2 Cups shredded sharp cheddar cheese, 8 oz.
Heat oven to 375 deg. Unroll 1 can of crescent rolls into 2 long
rectangles. Place in ungreased glass 13 X 9 baking dish. Press over
bottom and up 1/2 inch on sides to form crust.
If using dough sheet, unroll one can and place in ungreased 13 x 9
glass baking dish. Press over bottom and 1/2 inch up sides to form
Cook sausage over medium heat, stirring frequently, until no longer
pink. Remove sausage from skillet, discard drippings. To the same
skillet, add cream cheese. Cook over low heat until melted. Add
cooked sausage, stir to coat. Spoon evenly over dough in baking
dish. Sprinkle with cheese.
With crescent rolls, unroll second can on work surface. Press to form
13 X 9 inch rectangle, pressing perforations to seal. Carefully place
over cheese. With dough sheets, unroll second can and place over
cheese. Bake 21 to 26 minutes until golden brown. Cool 15 minutes
and cut into small squares.
These are really good for appetizer or brunch.
0 Out of 5 from
You can add this Sausage and Cheese Crescent Squares recipe to your own private DesktopCookbook.