It is unanimous! My little family thinks this is the item that is perfect for Sunday mornings. They all thought is was a quick but tasty breakfast. I can't help but smile though, from what I understand most of my friends do cinnamon rolls just before Church. I am sure the Little Ones would be all for that too but I haven't offered it!
Sausage and Cheese Crescent Squares
(Recipe and picture from here)
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 lb spicy or mild bulk pork sausage
1 package (8 oz) cream cheese
2 cups shredded sharp Cheddar cheese (8 oz)
1) Heat oven to 375°F.
2 )If using crescent rolls: Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13x9-inch (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 in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust.
3) In 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. To same skillet, add cream cheese. Cook over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheese.
4) If using crescent rolls: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle; firmly press perforations to seal. Carefully place over cheese. If using dough sheets: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle. Carefully place over cheese.
5) Bake 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.