This recipe can be used for a brunch or as an appetizer. It's a very good mixture of flavors, and you won't have any left over.
2 cans ( 8 ounes ea) crescent rolls
1 pound bulk pork sausage
1 pkg (8 ounces) cream cheese
2 cups shredded cheddar cheese ( 8 ounces)
1. Preheat oven to 375 dregrees. Use 13x9 ungreased glass baking dish.
Unroll 1 can of dough into 2 long rectangles. Place in baking dish. Press over bottom and up 1/2 inch on sides to form crust.
2. In 12" skillet, over medium heat, cook sausage, stirring frequently, until no longer pink. Remove from skillet, discard drippings. To the same skillet, add cream cheese. Cook over low heat until melted, Add cooked sausage, stir to coat, and spoon evenly over crust. Sprinkle the cheddar cheese over the top.
3. With other can of crescent rolls, form a 13x9 rectangle. Carefully place over top cheese in casserole.
4. Bake 21 to 26 minutes or until golden brown. Cool 15 minutes, then cut into 32 small squares.