Sausage & Cheese Casserole
- 2 (8 oz.) cans refrigerated crescent dinner rolls
- 1 lb. hot or mild bulk pork sausage
- 1 (8 oz.) pkg. cream cheese
- 12 oz. (3 c.) shredded sharp cheddar cheese
- Heat oven to 375u0b0.
- Unroll 1 can rolls into 2 long rectangles. Place in ungreased 13x9 inch glass baking dish.
- Press over bottom and 1/2 inch up the sides to from crust.
- Brown sausage in large skillet over medium heat until thoroughly cooked.
- Remove sausage from skillet discard drippings.
- Add cream cheese to the skillet by spoonfuls until it is all in the skillet and melted (very low heat).
- Add sausage back to skillet with cream cheese.
- Stir to coat.
- Spoon evenly over crust in baking dish.
- Sprinkle 2 c. of cheddar cheese over mixture.
- Unroll second can of rolls onto work surface.
- Press out to form 13x9 inch rectangle.
- Firmly press perforations to seal.
- Carefully place over cheese.
- Press edges to seal.
- Sprinkle the rest of cheese over top.
- Bake 21 -26 minutes or until golden brown.
- Cool for 15 minutes.
- Serve.
rolls, pork sausage, cream cheese, cheddar cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=84331 (may not work)