Sausage and Cheese Crescent Squares

Last Saturday was VOLT.  It stands for Volunteer Orientation and Leadership Training.  Twenty five youth and childrens' ministry volunteers were being trained and during the break would get breakfast!  These (also found on Pinterest from Pillsbury's site) were a huge hit.

Ingredients

2 cans (8 oz each)  crescent dinner rolls

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 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.  

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. 

5 Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.

 

Note: If you're planning on using this for an appetizer make small squares.

If you're planning on using this recipe for breakfast scramble 4-5 eggs and add to sausage and cream cheese, then bake a minute or two longer to compensate for the extra moisture.  Cut into more generous squares.