Crescent Breakfast Squares
In just three ingredients and minimal prep time, these Sausage and Cheese Crescent Squares are destined to become your family's breakfast casserole of choice! A delectable combination of savory sausage and creamy cheese nestled between two layers of flaky crust.
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Ingredients
- 340 g 12 oz ground breakfast sausage (mild or hot)
- 226 g 8 oz cream cheese block
- 2 cans 226g/8 oz each of refrigerated crescent dinner rolls or dough sheets.
Instructions
- Preheat the oven to 175°C (350°F).
- In a large skillet, cook the ground sausage over medium heat, breaking it into crumbles with a spoon or spatula until browned. Drain the excess fat using a colander.
- Unroll one can of crescent roll dough and gently press it into the bottom of a 33x23cm (13x9-inch) baking dish or pan, pinching the perforated edges together to seal.
- Return the drained sausage to the skillet and add the cream cheese. Cook over medium heat, stirring frequently, until the cream cheese is fully melted and combined with the sausage.
- Spread the sausage and cream cheese mixture evenly over the crescent dough in the baking dish, ensuring it reaches the edges.
- Unroll the second can of crescent roll dough and place it on top of the sausage mixture, pressing the edges of the top and bottom doughs together to seal them.
- Bake, uncovered, for 20 minutes or until the crescent roll dough is golden brown on top.
- Remove from the oven and let cool slightly before cutting into squares.
Notes
- For convenience, you can use refrigerated crescent roll dough, which eliminates the need for making dough from scratch.
- Look for crescent roll dough sheets, which come in a seamless sheet rather than perforated triangles, saving you the step of pinching the seams together.
- To save time, cook and crumble the sausage ahead of time, then freeze it until you're ready to make the recipe.
- Alternatively, you can purchase frozen, pre-cooked sausage crumbles from the freezer section for even faster preparation.
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