Sausage and Cheese Crescent Squares

I'm a breakfast person. I wake up in the morning and immediately start pondering what I'll have to start off my day. I usually switch between fried egg sandwiches and cereal (yes, I understand that daily fried egg sandwiches aren't the healthiest choice).  I know lots of people don't eat breakfast because they don't have time, or aren't hungry in the morning. I just don't get it. 

So, for those of you who seem to think breakfast is dispensable or don't have enough time for it, I have the solution for you. These are easy peasy and taste like a breakfast casserole sandwich. They're too good to pass up. They also only take about 20 seconds to heat up. How can you possibly not have time for that? Crescents were on sale at Harris Teeter today, so I bought six tubes. Excessive? Nah. Be prepared for an influx of recipes using crescents as a shortcut! You just can't go wrong. 

Sausage and Cheese Crescent Squares

Recipe from Pillsbury

Ingredients:

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)

Directions:

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.