SPECIAL
OFFER:
- Limited Time Only! (The ad below will not display on your printed page) 
|
|
Page |
3x5 |
4x6 |
New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Sausage and Cheese Crescent Squares
- 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
- 2 cups shredded sharp Cheddar cheese (8 oz)
1. Heat oven to 375°F.
2. If using crescent rolls: 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. If using dough sheets: Unroll 1 can of dough. 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. If using dough sheets: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle. Carefully place over cheese.
5. Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.
- Servings Per Recipe 32,
- cal. (kcal) 130,
- Fat, total (g) 10,
- chol. (mg) 20,
- sat. fat (g) 5,
- carb. (g) 6,
- Trans fatty acid (g) 1,
- fiber (g) 0,
- sugar (g) 1,
- pro. (g) 4,
- sodium (mg) 220,
- Fat () 1,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.