Sausage and Cheese Crescent Squares

• Meat

  • 1 lb Pork sausage, spicy or mild bulk

• Bread & Baked Goods

  • 2 cans Pillsbury (8 oz each pillsbury refrigerated crescent dinner rolls or, refrigerated

• Dairy

  • 2 cups Cheddar cheese, sharp
  • 1 package Cream cheese

Found on pillsbury.com

Description

Ingredients

• 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
• 1 lb spicy or mild bulk pork sausage
• 1 package (8 oz) cream cheese
• 2 cups shredded sharp Cheddar cheese (8 oz)

Directions

• 1 Heat oven to 375°F.
• 2 If using crescent rolls: Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust. If using dough sheets: Unroll 1 can of dough. Place in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust.
• 3 In 12-inch skillet, 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; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheese.
• 4 If using crescent rolls: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle; firmly press perforations to seal. Carefully place over cheese. If using dough sheets: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle. Carefully place over cheese.
• 5 Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.

Nutrition