Sausage and Cheese Crescent Squares

Sausage and two kinds of cheese turn ordinary crescent dough into either a rich and tasty appetizer or a quick and easy breakfast for hectic mornings.  I have been making this simple, four ingredient recipe for years and each time I take it to a family gathering or work-related brunch, I only come home with an empty pan and an ear full of compliments.  How can you go wrong with cream cheese in the recipe?

main Sausage and Cheese Crescent

Sausage and Cheese Crescent Squares

Ingredients: 

2- 8 ounce cans of refrigerated crescent dinner rolls (don’t go cheap because the cheaper ones will make it hard to spread into the pan)

1 pound Pork Sausage (I used regular Jimmy Dean)

8 ounce package of cream cheese

8 ounces (2 cups) shredded sharp cheddar cheese (I typically only use 1.5 cups)


Directions:

Step One:  Preheat your oven to 375 degrees.

Step TwoUnroll one can of crescent rolls into the bottom of an ungreased 9×13 glass baking dish; press over bottom and 1/2 inch up the sides to form the crust.

Step Three:  In a large skillet, cook your sausage over medium heat, stirring frequently, until no longer pink. Remove the cooked sausage from the skillet, drain the fat and then set the sausage aside in a separate container. In the same skillet, add the cream cheese and cook over low heat until melted. Next, add the cooked sausage, stir to coat and then spoon evenly over the crust in the baking dish. Sprinkle with cheese.

Step FourUnroll second can of crescent rolls and carefully place over the cheese.  Make sure you firmly press perforations to seal. 

Step Five:   Bake for 20-25 minutes or until golden brown on top.  Let cool for 10-15 minutes before cutting into squares.

 Enjoy!

Sausage and Cheese Squares

 

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38 thoughts on “Sausage and Cheese Crescent Squares

  1. I have done ham and cheese and tilled up them crescent rolls, my husband loves it. He’ll freak for this! Can’t wait to get home to make it for him! Thanks!!!

    Liked by 1 person

    • haha! Yeah…this might just have to be a “cheat meal.” It is for me. I don’t make it near as often as I used to but every once in a while, I will make it as a treat on the weekend.

      Like

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