Summary: Sausage and two kinds of cheese turn crescent dough into a rich and tasty breakfast or appetizer.
Ingredients
- 2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
- 1 lb spicy or mild bulk pork sausage
- 1 package (8 oz) cream cheese
- 2 cups shredded sharp Cheddar cheese (8 oz)
Instructions
- Heat oven to 375°F. If using crescent rolls: Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13×9-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 13×9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust.
- 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.
- If using crescent rolls: Unroll second can of dough on work surface. Press to form 13×9-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 13×9-inch rectangle. Carefully place over cheese.
- Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.
Preparation time: 20 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 32
Recipe adapted from and photo courtesy of: Pillsbury
