Savory Sausage and Cheese Crescent Squares
These sausage and cheese crescent squares are a cozy, flaky bite of comfort. Perfect for breakfast or appetizers, the spicy sausage and creamy cheese filling wrapped in buttery dough will have everyone asking for seconds—guaranteed.
16 Servings
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
How to Make it Gluten-Free
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!
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
Calories: 163kcal | Carbohydrates: 3g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 300mg | Potassium: 85mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 163IU | Vitamin C: 0.2mg | Calcium: 103mg | Iron: 0.4mg