Wednesday, August 15, 2012

Recipes

Sausage and Cheese Crescent Squares from Karen Alexander

2 cans (8 oz each) Pillsbury crescent dinner rolls or 2 cans (8 oz each) Pillsbury crescent recipe creation refrigerated seamless dough sheet
1 pound spicy or mild bulk pork sausage
1 package (8 oz) cream cheese
2 cups shredded sharp cheddar cheese (8 oz)


  1. Preheat oven to 375.
  2. If using crescent rolls:  Unroll 1 can of dough into 2 long rectangles.  Place into ungreased 13x9 pan (3 quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust.  If using dough sheets:  Unroll 1 can of dough; Place into ungreased 13x9 glass baking dish; press over bottom and 1/2 inch up sides to form crust.  
  3. In skillet, cook sausage over medium heat until no longer pink.  Remove sausage and discard drippings.   In same skillet add cream cheese.  Cook over low heat until melted.  Add sausage.  Stir to coat.  Spread evenly over crust.  Top with cheese.
  4. If using crescent rolls, unroll 2nd can of dough on work surface.  Press to form 13x9 rectangle; firmly press preforations to seal.  Carefully place over cheese.  If using dough sheets, unroll dough on work surface.  Press to form 13x9 rectangle.  Carefully place over cheese.
  5. Bake 21 to 26 minutes until golden brown.  Cool 15 minutes.  Cut into small squares.
Makes 32 servings.  


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