Ingredients
- 1 lb breakfast sausage
- 8 oz cream cheese, softened
- 2 cans refrigerated crescent roll dough
- 1 cup shredded cheddar cheese (optional)
- Salt & pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, cook sausage until browned and crumbled. Drain excess grease.
- Add cream cheese to the skillet with sausage and stir until fully melted and combined. Season with salt and pepper.
- In a greased 9×13-inch baking dish, unroll one can of crescent roll dough and press into the bottom to form a crust.
- Spread the sausage-cream cheese mixture evenly over the dough.
- Sprinkle shredded cheddar cheese on top if desired.
- Unroll the second can of crescent roll dough and lay it over the sausage layer.
- Bake for 20–25 minutes, or until golden brown.
- Allow to cool for 5 minutes before slicing and serving.
If you want, I can also give you a make-ahead overnight version so it’s ready to bake in the morning. That would make it a perfect breakfast casserole. Would you like me to do that?