Ingredients Jump to Instructions ↓

  1. 1-pound of sausagecrumble cooked and drained thoroughly (mild/regular sausage is typically used but hot sausage can also be used for more flavor) 1-block of cream cheese 2-cans of big and buttery crescent rolls

Instructions Jump to Ingredients ↑

  1. Scramble cook the sausage until it is in small crumbles and drain thoroughly. In a mixing bowl, combine the cream cheese and sausage and stir until completely mixed. On a cookie sheet, unroll one can of the crescent rolls and press onto the cookie sheet to make one large rectangular crescent roll, which will be the bottom layer. Cover with the sausage cream cheese mixture (middle layer). Unroll the second can of crecsent rolls and press onto the top of the sausage cream cheese mixture (top layer). Bake according to the directions on the crescent roll container. After baking, let cool and then cut into squares. Yield: serves 24 Notes: Cream cheese will blend better with sausage if it is at room temperature. These are excellent while hot, but are just as good when they are at room temperature.


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