Sausage and Cheese Crescent Squares from Pillsbury
This recipe creates savory sausage and cheese crescent squares, perfect as an appetizer, breakfast item, or snack. It involves browning and mixing pork sausage with cream cheese, layering this filling between two sheets of crescent dough, topping with Cheddar cheese, and baking until golden brown and delicious.
Equipment
- 1 Large Skillet For browning the bulk pork sausage.
- 1 9x13 inch Baking Dish Standard size for assembling the crescent squares.
- 1 Mixing Bowl For combining cooked sausage and cream cheese.
- 1 Spatula or wooden spoon For cooking sausage and spreading filling.
- 1 Sharp Knife For cutting the baked squares.
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 fully cooked.
- Drain any excess fat from the cooked sausage thoroughly.
- Transfer the cooked sausage to a mixing bowl and add the softened cream cheese. Mix well until combined.
- Unroll one can of crescent dinner rolls or dough sheet and press it into the bottom of a 9x13 inch baking dish, sealing any perforations to form a solid base.
- Evenly spread the sausage and cream cheese mixture over the crescent dough layer.
- Sprinkle the shredded sharp Cheddar cheese over the sausage mixture.
- Unroll the second can of crescent dinner rolls or dough sheet and place it over the Cheddar cheese layer, pressing the edges to seal with the bottom dough.
- Bake for 20-25 minutes, or until the top is golden brown and the filling is bubbling.
- Let the squares cool for 5-10 minutes before cutting into serving-sized pieces and serving warm.
Notes
Ensure the bulk sausage is thoroughly cooked and well-drained of fat before mixing with cream cheese to prevent a greasy final product. For a smoother filling, allow the cream cheese to soften at room temperature before incorporating it. When layering the crescent dough, firmly press the seams together and seal the top dough sheet to the bottom one around the edges; this is crucial to contain the savory filling. Baking until golden ensures a flaky crust and perfectly melted cheese. Allowing the squares to cool slightly before cutting will result in cleaner, more defined portions. Consider adding a pinch of garlic powder or a sprinkle of chopped chives to the sausage-cream cheese mixture for an enhanced flavor profile.