Sausage and Cheese Crescent Squares

Sausage and two kinds of cheese turn crescent dough into a rich and tasty appetizer.

Yield

32 servings

Ingredients

2 (8 ounce) cans Pillsbury® refrigerated crescent dinner rolls or
2 (8 ounce) cans Pillsbury® Crescent Recipe Creations®
refrigerated seamless dough sheet
1 pound spicy or mild bulk pork sausage
1 (8 ounce) package cream cheese
cups shredded sharp Cheddar cheese (8 ounce)

Directions

Preheat oven to 375°F (191°C).

If using crescent rolls: Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13 x 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 x 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 x 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 x 9-inch rectangle. Carefully place over cheese.

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

Estimated Time

Preparation Time: 20 minutes
Bake Time: 26 minutes
Cool Time: 15 minutes

Nutritional Information

1 Serving (1 Serving): Calories 130 (Calories from Fat 90), Total Fat 10 g (Saturated Fat 4 1/2 g, Trans Fat 1 g), Cholesterol 20 mg; Sodium 220 mg; Total Carbohydrate 6 g (Dietary Fiber 0 g, Sugars 1 g), Protein 4 g; Exchanges: 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 1 Fat; Carbohydrate Choices: 1/2

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