Savory Sausage and Cheese Crescent Squares: Creamy, cheesy, and oh-so-satisfying, these crescent squares pack hot pork sausage, cream cheese, and cheddar into a flaky bite that’s sure to please.
I can’t even remember the first time I made these sausage and cheese crescent squares—it just feels like they’ve always been a part of my life. Maybe it’s because they’re one of those recipes you just know, the kind that shows up at every potluck or lazy Sunday brunch.
But what really stands out in my memory is this one time my friends and I decided to go camping. Naturally, I thought, “Hey, I’ll be fancy and make breakfast for everyone!” Except… I didn’t realize you can’t exactly bake crescent dough over a campfire.
Lesson learned! We still ended up toasting them in some creative ways (foil packets for the win), and honestly, the smoky flavor made them taste even better. So now, every time I make them, I get this weird urge to recreate that campfire chaos in my oven. It’s messy, unpredictable, and just the kind of thing that reminds me how recipes can tie you to moments, even the ridiculous ones.
What makes this sausage and cheese crescent squares recipe truly special?
Okay, so here’s the thing—these crescent squares aren’t just another breakfast dish. I mean, sure, you’ve got your standard crescent roll recipes, but this one? It’s a game-changer. First off, it’s like the Swiss Army knife of food—breakfast, snack, appetizer? Yep, it’s got all those bases covered.
And let’s not even talk about how it saves the day when you’ve got hangry people hovering around the kitchen, because, with only 40 minutes start to finish, you can whip up a batch faster than you can make excuses.
Plus, the spicy sausage gives it a real kick, which you can dial up or down depending on who’s eating. And if you’re like me and believe that cheese should be its own food group, the cheddar melts into this glorious gooey layer that’s just begging to be devoured.
Oh, and did I mention how incredibly easy it is to make? The hardest part might be unrolling the crescent dough without tearing it.
What You Need To Make This sausage and cheese crescent squares Recipe?
Let’s be real—sometimes you look at a recipe, and the ingredients list reads like a grocery store scavenger hunt. Not this one. We’re talking simple stuff you probably already have on hand, but every ingredient does its job and then some.
Pillsbury Refrigerated Crescent Dinner Rolls: The hero here, obviously. They’re buttery, flaky, and just the right amount of indulgent. Honestly, who has time to make dough from scratch anymore? These are a shortcut worth taking.
Hot Pork Sausage: Now, this is where things get interesting. The hot sausage adds that perfect amount of spice without being overwhelming. Not a fan of heat? No worries. Swap it out for a mild version, or even go for turkey sausage if you’re feeling a little more health-conscious (though, let’s be honest, we’re slathering this in cheese, so live a little!).
Cream Cheese (8 oz): If there’s one thing in this world that could solve most problems, it’s cream cheese. It melts into this dreamy, tangy sauce that ties everything together. Plus, it just feels luxurious, you know?
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Shredded Cheddar Cheese: You can’t have a proper cheesy dish without cheddar. The sharpness here plays off the creaminess of the cream cheese and sausage, adding that perfect cheesy pull. Sometimes I throw in a bit of mozzarella or even pepper jack for fun.
Steps To Make sausage and cheese crescent squares
I know some recipes love to make things sound super complicated, but trust me, this one is foolproof. Even if you’ve got distractions around (like a toddler hanging onto your leg), you’ll be able to get this done in no time.
Step 1: Preheat and Prep the Dough
Start by heating your oven to 375°F. This part’s crucial—don’t be like me and forget to turn it on, only to realize your squares are still raw 20 minutes later. Now, take that first can of crescent dough, unroll it, and press it into your baking dish. Don’t overthink it. Just press it into the bottom and up the sides a bit to form a crust. This isn’t a fancy pie, so don’t stress if it’s not perfect.
Step 2: Cook the Sausage
Grab a skillet and throw in the sausage over medium heat. Cook until it’s no longer pink and smelling delicious. Pro tip: Drain the grease unless you want a heart attack on a plate. Once it’s cooked, remove it and wipe out any extra grease.
Step 3: Melt the Cream Cheese
In that same skillet, drop in the cream cheese. Let it melt over low heat—keep stirring so it doesn’t burn! You want it smooth and creamy, like a hug in a skillet. Once melted, stir the sausage back in until everything is coated in that creamy goodness.
Step 4: Layer the Filling and Cheese
Spread that sausage and cream cheese mixture evenly over your crust. Don’t skimp—make sure every bite gets the good stuff. Then, sprinkle a generous handful of shredded cheddar over the top. Yes, it’s okay to add extra cheese. No one’s judging here.
Step 5: Top It Off and Bake
Now, unroll your second can of crescent dough and lay it on top of the filling. Be gentle, because if it tears, well… let’s just say I’ve had to “patchwork” it back together more times than I’d like to admit. Pop the whole thing in the oven and bake for 21-26 minutes until it’s golden brown and your kitchen smells like heaven.
Step 6: Let It Cool and Slice
Here’s the part where you resist the urge to dive right in. Let the dish cool for about 15 minutes so the filling sets. Then slice into squares and prepare for compliments. Or, you know, just eat them all yourself—I’m not here to judge your life choices.
Storage Options:
These crescent squares are one of those dishes that make you thankful for leftovers, assuming you have any left by the time you’re done. If you’re planning to store them, once they’ve cooled down, place them in an airtight container and keep them in the fridge for up to four days. They reheat like a dream in the microwave or oven, though I personally recommend the oven if you want that flaky crust to stay, well, flaky.
And hey, if you’re thinking ahead, they also freeze beautifully. Just cut them into squares, wrap each one in plastic wrap, and toss them into a freezer bag. They’ll last a solid 2-3 months in there. When you’re ready to eat, let them thaw overnight in the fridge, and then warm them up in the oven for the best results. Trust me, you don’t want to microwave them straight from frozen unless you enjoy soggy crusts.
Variations and Substitutions:
I’m all about making a recipe your own. Whether you’re missing an ingredient or just feeling adventurous, this sausage and cheese crescent square recipe is perfect for riffing on.
- Sausage Swaps: If spicy isn’t your thing, go for mild pork sausage or even turkey sausage. I’ve even heard of people using chorizo for a bit of a twist, though I haven’t tried that one myself (yet!).
- Cheese Options: Cheddar is classic, but don’t stop there. Want something a little fancier? Try swapping in gouda or gruyere. If you like a bit of heat, pepper jack works great here too.
- Add Some Veggies: Feeling a little guilty about all that cheese and sausage? Throw in some sautéed veggies like bell peppers, onions, or spinach. Just make sure you cook them first, so you don’t end up with soggy squares.
- Spice It Up: If you’re the type of person who puts hot sauce on everything (no judgment here), consider mixing in some red pepper flakes or chopped jalapeños into the sausage mix.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Savory Sausage and Cheese Crescent Squares
Ingredients
- 2 cans of Pillsbury refrigerated crescent dinner rolls
- 1 lb hot pork sausage
- 1 package 8 oz cream cheese
- 2 cups shredded cheddar cheese
Instructions
- Preheat the oven: Begin by preheating the oven to 375°F (190°C).
- Prepare the base layer: Unroll one can of crescent dough and divide it into two long rectangles. Place these rectangles in an ungreased 13x9-inch glass baking dish, pressing the dough to cover the bottom and extending it about 1/2 inch up the sides to form a crust.
- Cook the sausage: In a skillet over medium heat, cook the sausage until it is no longer pink, stirring frequently. Once fully cooked, remove the sausage from the skillet, discarding any excess drippings.
- Prepare the filling: Using the same skillet, add the cream cheese and cook over low heat until it melts. Stir in the cooked sausage, ensuring it is evenly coated with the melted cream cheese. Spoon this mixture evenly over the prepared dough in the baking dish.
- Add the cheddar cheese: Sprinkle the shredded cheddar cheese evenly over the sausage and cream cheese mixture.
- Prepare the top layer: Unroll the second can of crescent dough onto a work surface and press the perforations together to form a single 13x9-inch rectangle. Carefully place this dough over the cheese layer in the baking dish, ensuring it covers the entire surface.
- Bake: Place the dish in the preheated oven and bake for 21 to 26 minutes, or until the top is golden brown.
- Cool and serve: Allow the dish to cool for 15 minutes. Once cooled, cut into small squares and serve.
Notes
So, here’s the thing—I’ve had to tweak this recipe more times than I can count for my gluten-free friends. Honestly, it’s not too tricky! Just swap the crescent rolls for a gluten-free version (you can find them in most grocery stores now). The rest? Totally safe. The first time I made them gluten-free, I was nervous they’d taste “off,” but everyone loved them. I actually think the texture turns out a bit crisper! Give it a try, and see what you think. You never know, gluten-free might just become your go-to!
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
