Sausage and Cheese Crescent Squares


Sausage and Cheese Crescent Squares
Makes: 32 servings
Prep 20 mins Start to Finish 1 hr
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Sausage and Cheese Crescent Squares
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
  • 2  cups  shredded sharp Cheddar cheese (8 oz)
Directions

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.

Nutrition Facts (Sausage and Cheese Crescent 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
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