Sausage and cheese Crescent Squares
My Curves member, LeeAnn brought this dish one morning to share. It was nice and warm just out of the oven. It made a delicious morning snack with coffee.
Using 2 cheeses and the sausage turned the crescent dough into a rich and tasty appetizer.
Shared by: LeeAnn I.
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 (can use portugese sausage, chopped)
1 pkg. (8 oz) cream cheese
2 cups shredded sharp Cheddar cheese (8 oz)
Heat oven to 375 degrees F.
If using crescent rolls; Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13x9 inch (3 qt.) 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 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 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.
Bake 21 to 26 minutes or until golder brown. Cool 15 minutes.
Cut into small squares.