Sausage and Cheese Crescent Squares from Pillsbury
These Sausage and Cheese Crescent Squares combine savory bulk pork sausage, creamy softened cream cheese, and sharp Cheddar, all encased in flaky, golden-baked crescent dough. A versatile dish perfect as an easy appetizer for gatherings, a hearty breakfast, or a satisfying snack, offering a comforting and flavorful bite with minimal fuss.
Equipment
- 1 Large Skillet
- 1 Mixing Bowl Medium-sized
- 1 Baking Sheet 13x9-inch or similar
- 1 Spatula or wooden spoon For browning and mixing
- 1 Sharp Knife or Pizza Cutter For portioning after baking
Ingredients
Main
- 2 8 ounce cans Pillsbury® refrigerated crescent dinner rolls or 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
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, brown the bulk pork sausage over medium heat, breaking it apart with a spatula until no pink remains. Drain off any excess fat thoroughly.
- Transfer the browned sausage to a medium mixing bowl. Add the softened cream cheese and 1.5 cups of the shredded sharp Cheddar cheese. Mix until well combined and smooth.
- Unroll one can of crescent dinner rolls (or one seamless dough sheet) onto an ungreased 13x9-inch baking sheet. Press the seams together firmly to form a solid rectangular base.
- Evenly spread the prepared sausage and cheese mixture over the crescent dough, leaving a small border around the edges.
- Unroll the second can of crescent rolls and carefully place it over the sausage mixture. Gently press the seams together, then firmly crimp the edges of both dough layers together to seal the filling inside.
- Sprinkle the remaining 0.5 cup of shredded sharp Cheddar cheese evenly over the top layer of crescent dough.
- Bake for 20-25 minutes, or until the crescent dough is golden brown and the cheese is melted and bubbly.
- Remove from the oven and let cool on the baking sheet for 5-10 minutes to allow the filling to set.
- Using a sharp knife or pizza cutter, cut the baked square into approximately 32 individual squares and serve warm.
Notes
Ensure the bulk pork sausage is thoroughly browned and all excess fat is drained. This prevents a greasy final product and allows the savory flavor of the sausage to truly shine. For best results, allow the cream cheese to come to room temperature before mixing; this ensures a smooth, lump-free filling that spreads effortlessly. When assembling, firmly press the seams of the crescent dough sheets together to create a solid base and a well-sealed top. A light seasoning of salt and black pepper, or a pinch of garlic powder, can elevate the savory profile. These squares are delightful warm but also hold up beautifully as a make-ahead appetizer.