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    Sausage and Cheese Crescent Squares


    Source of Recipe


    Becky McPherson

    List of Ingredients




    2 cans pillsbury refrigerated crescent rolls
    1 pound bulk pork sausage
    8 ounces cream cheese (softened)
    2 cups shredded cheddar cheese

    Recipe



    Heat oven to 375ºF. Unroll 1 can of dough into 2 long rectangles. Place into an ungreased 13x9 inch baking pan. Press dough over bottom and 1/2 inch up sides of pan to form crust. Brown sausage in large skillet over medium heat until thoroughly cooked, stirring frequently. Remove sausage from skillet; discard drippings. Add cream cheese to same skillet. Cook over low heat until melted. Add cooked sausage and stir to coat. Spoon evenly over crust in baking dish and sprinkle wth cheddar cheese. Unroll second can of dough on work surface. Press to form a 13x9 inch rectangle; firmly press perforations to seal. Carefully place over cheese. Bake at 375ºF for 21 to 26 minutes or until golden brown. Cool for 15 minutes, then cut into squares.

 

 

 

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