These Spicy Crescent Sausage Squares are awesome for breakfast, alone or along side some eggs. Or cut them into smaller bites and serve them as a party appetizer. They have that flaky crescent crust and are spicy and savory…totally addicting!
These are super easy to make. But one of the tricks is getting Crescent Dough Sheets. You can make this with the regular Crescents but you have to pinch the triangles together…kind of a pain. Using the Crescent Dough Sheets makes this recipe a breeze.
First you must brown the sausage and break up as it cooks until it is cooked through and crumbled in to small pieces. My favorite tool for this job is my Mix ‘n Chop. It makes breaking up the meat so much easier. Great for making chili, sloppy joes, spaghetti sauce, or anything where you need to break up ground meats.
I love the Bob Evans Zesty Hot Pork Sausage. Of course if you don’t like things too spicy you can substitute your favorite sausage. After cooking, place sausage in a colander for a few minutes to drain grease from sausage. In a small bowl, combine the sausage and cream cheese and stir until the cream cheese melts into the sausage. Allow the mixture to cool.
Unroll one tube of Crescent Dough Sheets on to a baking sheet and roll out slightly until you have a uniform rectangle. Scatter the cooled sausage and cream cheese mixture over the top of the crescent dough and spread into an even layer.
Evenly distribute the shredded cheddar cheese over the top of the sausage. Of course, I recommend shredding your own cheese…it does melt better! Unroll the other tube of Crescent Dough Sheets and carefully place over the sausage and cheese, stretching slightly so that it covers the bottom layer evenly. Bake for 20 – 25 minutes, or until the top is golden brown. 
Cut these in to whatever size pieces you desire. It’s great cut into large squares for breakfast or cut into small squares and served as an appetizer. The easiest way to cut this is to use a pizza cutter. I’m using my Pampered Chef Bar Pan here but you can use any sheet pan. Since it is made of stone, the Bar Pan keeps these Crescent Sausage Squares warm for quite a long time because the pan retains so much heat.
So whether it’s for your next Saturday morning breakfast or Saturday night poker party, give these a try!
Products I love and used in this recipe!
Crescent Sausage Squares
Ingredients
- 1 lb Bob Evans Zesty Hot Sausage or sausage of your choice
- 4 oz cream cheese softened
- 8 oz cheddar cheese shredded
- 2 tubes of Crescent Dough Sheets
Instructions
- Preheat oven to 375°
- Brown sausage and break up as it cooks until it is cooked through and crumbled in to fairly small pieces.
- Place sausage in a colander for a few minutes to drain grease from sausage.
- In a small bowl, combine the sausage and cream cheese and stir until the cream cheese melts into the sausage. Allow to cool.
- Unroll one tube of Crescent Dough Sheets on to a baking sheet and roll out slightly until you have a uniform rectangle.
- Scatter the sausage and cream cheese mixture over the top of the crescent dough and spread into an even layer.
- Evenly distribute the shredded cheddar cheese over the top of the sausage
- Unroll the other tube of Crescent Dough Sheets and carefully place over the sausage and cheese, stretching slightly so that it covers the bottom layer evenly.
- Bake for 20 – 25 minutes, or until the top is golden brown.
- Cut in to pieces
Notes
Leave a Reply